Nothing says summer more than a Strawberry Shortcake. But how about trying a Raw, Vegan, NO cook, No grain, NO sugar version? Look for a version of this at G-zen this summer!
Ingredients: Cake
1/2 cup almonds
1/2 cup cashews
1/2 cup dates
1/2 cup shredded coconut
1 tsp vanilla
1/4 tsp salt
2-3 cups strawberries
Method:
1) Thinly slice your strawberries, and let sit in the fridge while you make the rest of the recipe.
2) In your food processor, mix together almonds and cashews into a coarse flour. Slowly add in dates, and blend until sticky.
3) After this, add in the shredded coconut, vanilla, and salt and pulse until well combined. Your dough should be flaky and a little dry feeling.
4) Separate the dough into eight equal parts, and shape into shortcakes before dehydrating on 118 degrees for around 4 hours.
5) To assemble, place a shortcake on each of the four plates. Add a scoop of strawberries, and a dollop of whipped cream, before adding the second shortcake to make kind of a sandwich.
6) Top with more strawberries and whipped cream, and enjoy immediately. Serves four.
Ingredient: Raw Whipped creme
1 cup cashews
1/4 cup coconut oil
4 – 6 tbsp liquid (orange juice, water and lemon juice, or coconut water)
1 tbsp maple syrup or agave (optional)
1 vanilla bean, scraped (optional)
Method:
- In a high speed blender, mix together all ingredients – adding water in slowly until smooth, creamy, and slightly fluffy.
- Whip cream will keep in the refrigerator for about a week, but you may want to re blend it before using as it will lose it’s fluffiness and take on more of a cream cheese like consistency.
