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!”