RAW STRAWBERRY SHORTCAKE WITH VANILLA CREAM

 

 

It's strawberry season and I am loving it!  These Raw Strawberry Shortcakes with Vanilla Cream is so refreshing and easy to make.  The cookie dough is really versatile, I can see myself using this raw cookie dough recipe for many tart like treats.  Oh, and I hope to be able to go strawberry picking soon too!



 

 

RAW STRAWBERRY SHORTCAKE WITH VANILLA CREAM

 

For the Raw Cookie Dough

1 cup raw walnuts

1 cup raw cashews

3 tablespoons raw agave

1 teaspoon water

 

For the Vanilla Cream

1 1/3 cup raw cashews, soaked 2 hrs
1/2 cup water
3 tbsp agave (or 2 dates - I used the dates)
1 teaspoon vanilla extract

Strawberries

For the vanilla cream, in your food processor blend all ingredients, minus 1/4 cup water. Stop frequently to scrape the bowl. When the mixture is quite smooth, drizzle in the last 1/4 cup water till fluffy.  Chill in the refrigerator.

 

 

For the raw cookie dough, process the walnuts and cashews in the food processor until they are chopped small and are combined well. Then add in the agave, process until crumbly, and add in the teaspoon of water. Process until a large sticky ball of dough is whirling around in your bowl. Remove the dough, place it between two sheets of parchment paper, and roll out to about 1/4 inch thickness. Cut the cookies out of the dough using a small circle cookie cutter (mine was about 2 inches in diameter), and place on a parchment lined cookie sheet and chill in the freezer for about an hour.

 

Once the cookie dough is chilled, plate it onto your plate or platter, then add sliced strawberries on top of it, then add a dolop of the vanilla cream and top it with strawberry tips.

 

Voila!  So pretty and delicious!

 

Enjoy!

 

 

Join the discussion!

If you have a favorite strawberry dessert recipe, feel free to share it in the comments below. Links are welcome!