Step 1

Slice your fruit according to the thickness/size you desire. I tried to keep everything uniform in size, except the strawberries at the base which were cut into fourths.

Step 2

Add the fruit randomly onto your skewers. Set aside in the fridge to cool as you prepare the whipped cream dip.

Step 3

Create a double boiler by adding water to a small saucepan and placing a heat-proof bowl on top. Bring the water to a simmer and add the almond milk, xanthan gum, cornstarch, and vanilla. Whisk constantly until warmed and thickened slightly. Remove from heat and, using a hand mixer, whip until thick and creamy. I did this in intervals, allowing the mixture to sit for 5 minutes and then mixing again. I found it congealed up nicely. Add the sugar once you see the mixture beginning to thicken into whipped cream and whip until smooth. Once you have a smooth "cream," place some plastic wrap onto the surface and pop into the refrigerator to cool.