Strawberry Shortcake

This Vegan and Gluten Free dessert is so refreshingly sweet, and was so easy to make! And y’all know that Easy is My Jam!

“For the crust:

1 cup Gluten Free Rolled Oats

1/2 cup almonds

3 medjool dates, pitted

pinch of sea salt

2 tbsp coconut oil

1 tbsp cold water, if needed

For the chia layer:

3/4 cup coconut milk

3 tbsp chia seeds

3 tbsp maple syrup

1 tsp vanilla extract

1 tsp agar agar

1/2 cup plain coconut yogurt

For the strawberry jelly:

300g strawberries

2 tbsp maple syrup

1 tbsp lemon juice

1 tsp agar agar

Add oats and almonds to a food processor, pulse blend until broken into very small pieces. Add dates and salt, blend again until crumble consistency.

While blending, add 2 tbsp of coconut oil. If the dough sticks together when pressed between your fingers then it's done, otherwise incorporate a tablespoon of cold water. Press the dough into a lined spring form (20cm or similar) and refrigerate.

Add coconut milk, maple syrup, vanilla, agar agar and chia seeds to a saucepan. Bring to a boil, whisking frequently. Cook for about 1 minute, then remove from heat and stir in coconut yogurt. Distribute over the crust and refrigerate.

Finally, blend strawberries with maple syrup and lemon juice until smooth, then strain through a sieve into a saucepan. Add agar agar and bring to a boil, whisking frequently. Cook for 1 minute, remove from heat and let cool to room temperature. Pour over the chia layer and place in the fridge for a minimum of 3 hours to set.

Decorate with strawberries and enjoy!”