I wanted to make a special dessert for Valentine’s Day and thought that a Coconut Strawberry shortcake would be the perfect way to go! Raw strawberry shortcake that is. Unfortunately (or maybe fortunately for me) the taster doesn’t fully appreciate raw foods as much as I do, which kind of defeats a special dessert for the two of us, but leaves me with some extra dessert 😉
This dessert was both delicious and much healthier than your average shortcake. Oh, and did I mention it makes a batch of raw macaroons as well? With the excess “crust” I rolled the coconut mixture into 1″ diameter balls and stuck in the freezer.
Coconut Crust made 2 miniature crusts, the rest was made into about 20 macaroons
- 8 oz shredded coconut (2 2/3 cup)
- 1 cup sliced almonds
- 1/2 cup coconut butter
- 1/2 cup agave
Pulse together in a processor until combined and starts to come together. Press into tart pans or bottom of ramekins of you don’t have tart pans! Place in freezer until set.
- 1 cup raw cashews, soaked overnight
- 1/2-3/4 cup cold water
- 2 Tbsp agave
Process for a few minutes until smooth and creamy.
Layer strawberries over coconut crust and dollop with cashew cream.