Hey bunnies! Today we’re going to make some raw vegan strawberry shortcake. Last night I was in the mood for something sweet and I had a bunch of cut up strawberries in the refrigerator. Then, I got to thinking, I’ve haven’t had strawberry shortcake since I want raw vegan.
The best thing about this raw vegan strawberry shortcake is that it’s quick and easy to make. You don’t need a dehydrator or any long freeze times to make this. It takes about 15 minutes hands on time and 15 minutes in the freezer. This is seriously one of my favorite desserts to date. This recipe makes four large portions or you can custom cut the shortcake to your liking. Everything you need is listed below. Enjoy!
Raw Vegan Strawberry Shortcake
5 cups fresh strawberries halved or quartered
1 cup fresh strawberries
1/4 cup coconut nectar
1 cup mulberries
1 cup almonds
1/4 cup raw oatmeal
2 cups dates
1/8 cup coconut oil
1/4 tsp cinnamon
To make the crust combine mulberries, almonds, and oatmeal into a food processor and process until finely ground.
Add in dates, coconut oil, cinnamon, and nutmeg and process until sticky and slightly moldable.
Press mixture evenly into a 9x9in cake pan lined with plastic wrap. Freeze for 15 min.
In the meantime we can make the strawberry topping. To a blender add 1 cup strawberries and the coconut nectar. Blend until smooth.
Pour the strawberry purée over the 5 cups of halved strawberries and stir to coat and combine.
Finally, cut up your Shortcake into desired sizes and pour strawberries over top. As a finishing touch I sprinkled a little unsweetened shredded coconut on top.