• To start you want to cut your watermelon in half. Then cut again, cutting about 1 - 1.5" inch round slice. If you're serving a lot of people, you might want to cut a couple of rounds. Then use the rest of the watermelon however you like! 
• Heat the grill to medium-high heat. Grill both sides of the watermelon for about 2-3 minutes. Don't grill it too long or it will be soggy. If that happens, you'll probably just need a fork to eat it. You can also just grill the bottom or don't grill it at all if you don't want to.
• Next, put a dollop of the sweet cashew cream (recipe below) or a dairy-free yogurt or dairy-free cream cheese. Spread evenly on the watermelon. Leave a space for your "crust". Then, top it with berries or other toppings. Cut into wedges and serve immediately! 

Sweet Cashew Cream

• In a high speed blender, add all the ingredients and blend until smooth and creamy. If it's too thick add more water and blend again. If you add too much water, just add more cashews to get it thicker. If the dates are hard, soak them in warm water 30 minutes to an hour before blending. *If using another type of sweetener like maple syrup or coconut sugar don't start with as much water. Start with just 1/2 cup of water and add more as needed until you reach the consistency you like.
• After everything is blended together, taste the cream to make sure you don't need to add more dates or sweetener. Store in an air-tight container in the refrigerator for up to 5 days.