Vegan & GF Strawberry Shortcake with Coconut Cashew Cream

Vegan & GF Strawberry Shortcake with Coconut Cashew Cream
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    [ID] => 7804
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    [post_date] => 2017-05-18 07:55:04
    [post_date_gmt] => 2017-05-18 13:55:04
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    [post_title] => Vegan & GF Strawberry Shortcake with Coconut Cashew Cream
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    [post_name] => vegan-gf-strawberry-shortcake-coconut-cashew-cream
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    [post_modified] => 2020-11-20 20:44:20
    [post_modified_gmt] => 2020-11-21 02:44:20
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TOTAL TIME :10-12minutes30minutes5minutes
Approx 8servings
  • 4 cups strawberries, rinsed & chopped into 1/2" pieces (approx 1 pint)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 cups rolled oats
  • 1/4 cup coconut flour, plus more for dusting
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt
  • 7 tablespoons semi-solid coconut oil (like softened butter)
  • 3/4 cup canned full fat coconut milk
  • 3/4 cup raw cashews
  • 3/4 cup canned full fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  1. Make Cashew Coconut Cream and refrigerate. Place berries in a sealable container and add cinnamon, vanilla and maple syrup. Seal and shake to combine, then refrigerate. Preheat oven to 425 degrees and line a baking sheet with nonstick parchment paper.
  2. Add rolled oats to a high-powered blender or food processor and process into a fine flour. Into a large mixing bowl, combine oat flour, coconut flour, coconut sugar and salt.
  3. Add 6 tablespoons coconut oil, and rub into the dry ingredients with clean fingers, forming a crumbly texture.
  4. Starting with adding 1/3 cup coconut milk to the dry ingredients and mix until it forms a dough consistency. You may not need all 3/4 cup. you want a sticky dough but not wet. Sprinkle a thin layer of coconut flour onto the counter and add dough. Knead once or twice to coat with flour then flatten into approximately 1/2 inch thickness. We're going for rustic here, so no need to use a rolling pin. Using a 3-inch biscuit cutter, cut an even number of rounds.
  5. Place rounds side by side on your baking sheet. Melt remaining 1 tablespoon coconut oil and brush a light coating on each round. Bake for 10 minutes, or until just golden brown around the edges. Allow to cool 5 minutes.
  6. While shortcake is cooling, grab strawberries and use a fork or a immersion blender to mash into a chunky compote. Top each shortcake with Cashew Coconut Cream and strawberry compote. Serve immediately.
  1. Place cashews in a bowl and cover with warm tap water (between hot and lukewarm). Soak for 10 minutes, then drain and rinse. Alternatively, if you don't have a strong blender, place cashews in a small sauce-pot and cover with water. Bring to a simmer and simmer 5 minutes, then drain and rinse.
  2. Add cashews to a blender, along with coconut milk, vanilla and maple syrup.
  3. Blend until completely smooth. If you don't mind a thinner more sauce-like consistency, you can use immediately. However, I prefer to refrigerate it at least one hour to thicken before spooning onto shortcakes.
  4. Compote and cashew cream will keep in the fridge for 5 days. The shortcakes can be at room temperature (sealed) for two days or 5 in the refrigerator, or 1 month frozen.
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