Raw Vegan Strawberry Shortcake
Ingredients
Crust
- 1 cup cashews
- 1 cup dried coconut
- 2/3 cup dates
Filling
- 2 cups cashews
- 2 cups strawberries (to blend)
- 1/2 cup cashew butter or coconut oil
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 4 cups strawberries (reserve)
Preparation
Place coconut and cashews in food processor and process until flour-like.
Add the dates to the food processor mixture and process again for 3 minutes. Stop processing once it sticks together when pinched.
Press crust mixture firmly into tart pan(s). Press crust down very firmly so it will stay together. If it won’t stick together, you haven’t processed long enough. Set aside.
Place filling ingredients (except cashews and the final 4 cups of strawberries) in a blender and blend until smooth.
Add cashews and blend again until smooth. Pour filling mixture into large bowl.
Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
Spoon mixture into tarts and enjoy immediately.
