Strawberry Shortcake (Raw, Vegan, Gluten Free)

Strawberry Shortcake (Raw)
1/2 cup walnuts
1/2 cup pecans
1/4 cup dried unsweetened shredded coconut
1/2 cup medjool dates
1 pint strawberries, sliced
tiniest pinch of himalayan pink salt
preparation steps:
1. place nuts, dates, coconut, and salt in a food processor and process until crumbly and sticks together
2. press some of the crumbled mixture lightly into the bottom a pretty glass and layer glass with sliced strawberries and crumble mixture until desired fullness
3. top off with a dollop of coconut whipped cream

Coconut Whipped Cream
chill a can of unsweetened organic coconut milk, upside down in the refrigerator-chill for at least 24 hours-the longer the better-flip can to open and pour out all liquid, liquid will now be on the top (save liquid for smoothies), whip with electric hand mixer on high-when it starts to thicken add sweetener of choice and vanilla, to taste-this stores very well in the refrigerator-it just gets a bit thicker


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