Name: Strawberry Shortcake Cookies
Prep time: 30 min
Cook time: 1 h
Yield: 8 cakes
Cuisine: American
Ingredients: 2 cups dried mulberries; 1 cup cashews ((soaked for 2 hours)); 1 cup dates ((fresh and pitted)); 2 young coconuts ((meat of)); 1 tsp vanilla bean; 1/2 lb strawberries ((sliced))

Serves

Level

Easy

Ingredients

Ingreds.

Total

1 hour

Serves

Level

Easy

Ingredients

Ingreds.

Total

1 hour

These delightful raw vegan Strawberry Shortcake cookies have only 6 wholesome, nutritious ingredients! Deceptively simple, healthful, and all kinds of delicious. Have your shortcake and eat it, too!

Ingredients

Crust

2 cups dried mulberries
1 cup cashews (soaked for 2 hours)
1 cup dates (fresh and pitted)

Filling

2 young coconuts (meat of)
1 tsp vanilla bean
1/2 lb strawberries (sliced)

Servings: cakes

Units:

Directions

Prep

30 min

Total

1 hour

In a food processor, blend cashews and mulberries together until a crumble like texture.
Add dates until a doughy ball forms.
Roll out dough between parchment paper or saran-wrap with a rolling pin.
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.
As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.
Fold in the vanilla bean.
After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.
Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.
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