Strawberry Shortcake Cookies
Strawberry Shortcake Cookies
Prep
30min
Total
1hour
Servings
8
Ingredients
6
Level
Easy
Prep
30min
Total
1hour
Servings
8
Ingredients
6
Level
Easy
Recipe by:Jenna Davila
Strawberry Shortcake Cookies
Prep:30minTotal:1hourServes:8
Ingredients
Crust
Filling
Directions
  1. In a food processor, blend cashews and mulberries together until a crumble like texture.
  2. Add dates until a doughy ball forms.
  3. Roll out dough between parchment paper or saran-wrap with a rolling pin.
  4. With a 1 1/2 inch heart shaped cookie cutter (you don’t need to use a cookie cutter if you don’t want), make 16 cookie crust and place onto paper or wrap so it doesn’t stick it the plate and place into the freezer. After you make the cutouts, you can re-roll the dough, flatten out and make more crust with the leftovers.
  5. As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.
  6. Fold in the vanilla bean.
  7. After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.
  8. Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.
  9. Place the other crust on top. You can eat these right away or put them in the freezer to eat later (let them defrost for at least 30 minutes or until the strawberries are soft). Make sure these are always on some kind of parchment paper so they don’t stick to the plate! Enjoy!Xx
Ingredients
Crust
Filling
Directions
  1. In a food processor, blend cashews and mulberries together until a crumble like texture.
  2. Add dates until a doughy ball forms.
  3. Roll out dough between parchment paper or saran-wrap with a rolling pin.
  4. With a 1 1/2 inch heart shaped cookie cutter (you don’t need to use a cookie cutter if you don’t want), make 16 cookie crust and place onto paper or wrap so it doesn’t stick it the plate and place into the freezer. After you make the cutouts, you can re-roll the dough, flatten out and make more crust with the leftovers.
  5. As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.
  6. Fold in the vanilla bean.
  7. After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.
  8. Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.
  9. Place the other crust on top. You can eat these right away or put them in the freezer to eat later (let them defrost for at least 30 minutes or until the strawberries are soft). Make sure these are always on some kind of parchment paper so they don’t stick to the plate! Enjoy!Xx
Directions
  1. In a food processor, blend cashews and mulberries together until a crumble like texture.
  2. Add dates until a doughy ball forms.
  3. Roll out dough between parchment paper or saran-wrap with a rolling pin.
  4. With a 1 1/2 inch heart shaped cookie cutter (you don’t need to use a cookie cutter if you don’t want), make 16 cookie crust and place onto paper or wrap so it doesn’t stick it the plate and place into the freezer. After you make the cutouts, you can re-roll the dough, flatten out and make more crust with the leftovers.
  5. As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.
  6. Fold in the vanilla bean.
  7. After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.
  8. Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.
  9. Place the other crust on top. You can eat these right away or put them in the freezer to eat later (let them defrost for at least 30 minutes or until the strawberries are soft). Make sure these are always on some kind of parchment paper so they don’t stick to the plate! Enjoy!Xx
Notes

strawberry-shortcake-raw-vegan

Jenna Davila

Chef: 

I love experimenting in the kitchen and coming up with unique meals that will satisfy even the pickiest eaters – trust me, you don’t have to be on a raw diet to enjoy these recipes!