Raw Berry Shortcake

This is an easy and delicious way to utilize the pulp that is left over from the almond milk that you will need for this recipe! I am forever tossing out little freezer burned bags of almond pulp after freezing them with the best intentions!  I have used fresh organic strawberries and blueberries for this dessert but fresh peaches are also delicious as are nice ripe pears in the fall or winter. This recipe, pictured below, has been portioned into 1 cup wide mouth mason jars. It is a great way to save leftover shortcakes as they will last refrigerated for several days sealed tightly in a jar. I have also made this in a 6 inch spring form pan. The cream sets up nicely in the fridge and you will end up with a sliceable cake.  You will find raw coconut flour at you local health food store.

 

 

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(makes 6, 1 cup mason jar short cakes)

 

The Short Cake

Ingredients:

  • one cup of raw almond pulp (see Nut Nog recipe for nut milk instructions)
  • 1/2 cup of raw coconut flour
  • 1/3 cup of agave
  • 1/2 tsp. of vanilla extract
  • 1/2 tsp. of almond extract
  • 1 cup each of sliced strawberries and blueberries.

In a medium bowl mix the almond pulp, coconut flour, agave, and vanilla and almond extracts together by hand. It will have a fluffy texture of crumbled cake.  Divide evenly into 6, 1 cup mason jars or a 6 in. spring form pan. Press evenly with the back of a spoon.

 

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Slice berries or fruit thinly and place a layer of fruit on top of the shortcake.

 

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Cashew Coconut Cream

Ingredients:

  • 1 cup raw cashews soaked in water for at least 2 hours
  • 1 cup of almond milk
  • 1/4 cup of clear agave (preferably clear as the amber variety will colour the cream)
  • 11/2 tsp. of fresh lemon juice
  • 11/2 tsp. of pure vanilla extract or 1/4 tsp. of vanilla powder
  • 1 Tbsp. of liquid lecithin (either soy or sunflower)
  • 1/2 cup coconut oil, melted

Strain the cashews. Combine all of the ingredients except for the melted coconut oil in a blender. Blend until smooth, adding the melted coconut oil last in a steady stream. Divide the cream evenly over the prepared short cake and berries, filling the jars within 1/2 inch of the top. Left over cream will last in the fridge for 3 days.  Set in the fridge for at least 2 hours to allow the cashew cream to set. Top with lots of fresh sliced strawberries and blueberries to serve!

 

 

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