Directions
Sub_title: A Festive and Flavorful Gluten-Free, Oil-Free, Raw, Seasonal, Soy-Free, Vegan, Whole Foods Plant-Based, Zero Waste Dessert!
Description: Celebrate summer with this vibrant and indulgent raw strawberry shortcake, featuring Peruvian ingredients like maca powder, lucuma fruit, and cacao nibs. This vegan dessert is not only beautiful but also budget-friendly, gluten-free, grain-free, high-fiber, and nutrient-dense!
Servings: 6 to 8 servings
Difficulty: Easy
Time: Prep – 20 minutes | Chill Time – at least 2 hours | Assembly Time – 10 minutes
INGREDIENTS:
For the Shortcakes:
1 cup rolled oats
1/2 cup shelled hemp seeds
1/4 cup coconut flakes, unsweetened
Pinch of sea salt
2 tbsp. maple syrup
1/2 cup fresh strawberries, chopped
For the Cream:
1 ripe banana, frozen overnight
1/2 cup cashews, soaked in water for at least 2 hours, drained and patted dry
1 tbsp. raw cacao powder
1 tbsp. maca powder
1/4 cup medjool dates, pitted and chopped
1 tsp. vanilla extract
Optional: pinch of cayenne pepper or red chili flakes for heat
FOR THE GLAZE:
1 tbsp. maple syrup
1 tbsp. filtered water
2 tbsp. agave nectar
INSTRUCTIONS:
1. For the Shortcakes: Add all the ingredients for the shortcakes into a food processor and process until well combined and crumbly. You may need to scrape down the sides once or twice.
2. Transfer the mixture onto a large plate and press evenly to form a round shape. Place another plate on top and refrigerate for about 30 minutes.
3. Remove the top plate and use a fork to break up the crust into small pieces. Return the shortcakes to the fridge while you prepare the cream.
4. For the Cream: Add all the ingredients for the cream into a high-speed blender and puree until smooth and creamy. Taste and adjust sweetness as desired.
5. If using a Vitamix or other high-powered blenders, you can skip the next step. Otherwise, transfer the cream to a bowl and mash with a potato masher until thickened slightly.
6. To assemble, place one tablespoon of strawberry jam in the center of each shortcake. Top with a generous scoop of the cream and garnish with additional sliced strawberries and mint leaves. Serve immediately.
NUTRITIONAL INFORMATION:
Serving size: 1 serving (shortcake + cream)
Calories per serving: 220
Total carbohydrates: 36g
Net carbs: 23g
Total fat: 14g
Total protein: 4g
Note: The nutritional information provided is an estimate and may vary depending on the brand of ingredients used.
