Beat the heat with this no bake dessert recipe: vegan, gluten free and totally healthy mini strawberry shortcakes!
Ya’ll! My air conditioning is FIXED!! YASSSS! I have never been more grateful for a repair man in my life. Also, props to American Home Shield for helping us put our home warranty to use and getting the problem solved relatively quickly.
Now that my air is fixed, I can get back to using my oven, but before I do, I have one more scrumptiously delicious no bake treat to share with you: these Healthy Mini Strawberry Shortcakes.
I developed this recipe a few years ago, and it’s still bomb. The trick is to use vanilla protein powder for the strawberry layer! That way, each mini strawberry shortcake packs a protein punch. If you get a nutrient dense protein powder, like this one, you’ll get even more bang for your tastebuds’ buck.
Like most of my summer treats, these strawberry shortcakes don’t require any baking (aka they don’t require turning on the oven when you don’t have central air in the middle of summer in Texas). The recipe is simple yet delicious. These are so healthy, they’d even make a great breakfast! I actually debated whether or not I should call these strawberry muffins of awesomeness, but I settled for mini strawberry shortcakes because that just sounds so darn cute.
They consist of 3 layers: a soft, shortcakey crust; what is more or less a strawberry smoothie; and a vegan whipped cream topping. The right protein powder will add texture and sweetness to the strawberry layer, while giving this recipe a boost of protein and nutritional goodness.
Cool, delicious, healthy strawberry shortcake perfection that will keep your tastebuds happy and your tummy satisfied. Happiness, in shortcake form!
- 1 cup coconut flour
- 2 Tbsp pure maple syrup
- 3 Tbsp melted coconut oil (I used Vita Coco)
- 1/2 -3/4 cup water
- 1 cup almond or coconut milk
- 1 large handful frozen strawberries (about 5-6 medium strawberries)
- 1 scoop PlantFusion Lean Vanilla Bean Protein
- 1 can coconut cream, chilled overnight in the fridge
- optional: fresh strawberry slices
- Line a muffin tin.
- Combine flour, syrup and oil in a medium bowl.
- Slowly add water and stir. The dough will appear crumbly, but should be moldable with your hands.
- Press the dough into the lined muffin tins and place in the freezer while you make the strawberry layer.
- Add ingredients to a high speed blender and blend on high until smooth.
- Spoon on top of each shortcake layer.
- Place back in the freezer for 2 hours or overnight.
- Place a large bowl or bowl of a stand mixer in the freezer for a few minutes to chill.
- Carefully spoon coconut cream out of can and into the bowl.
- Using a hand or stand mixer, whip the cream for a few minutes until light and fluffy.
- Spoon on top of each shortcake and top with a slice of fresh strawberry, if desired.
- Consume immediately or keep frozen and top with whipped cream just before eating (allow to defrost and soften a bit before eating, as well)
Are you a strawberry shortcake fan?
This post was modified from its original version on 7/11/16.
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