For her shortcake I started with the crust which was simply raw, soaked cashews, dates, Himalayan salt and vanilla. A secret ingredient was added and I'll share that in a minute.
In my mini food processor I pulsed together the cashews and dates. I pulsed it until it looked like course crumbs.
My processor is small so I did this in batches, emptying each batch into a mixing bowl. Once all of the crust was pulsed and in the mixing bowl I added some flavoring. In went a pinch of Himalayan pink salt,
Next a pinch of raw wild crafted vanilla,
Pour your filling onto the crust and sprinkle on the reserved crust mixture as a topping. Garnish with a big, beautiful berry.
Take a big bite and enjoy. Insanely good!! Thanks Lisa for sharing the recipe with me. NOTE: This kept very well in the refrig for three days; tasted just as great as day 1.
Lisa's Raw StRAWberry Shortcake
(measurements are not exact--eyeball it)
CRUST & TOPPING:
2 C raw cashews, soaked
4 medjool dates, pitted and soaked
1 tsp vanilla
pinch of Himalayan salt
2 T raw Maca Powder
Process the cashews and dates. Stir in the vanilla, salt and maca. (my note:Taste and adjust as needed.) Reserve some of this mixture for your topping. Press remaining crust mixture into a pan.
1 large carton of organic strawberries (my note: keep green tops on)
3 T raw honey or Agave or a few drops of steevia
Pulse into small chunks or dice by hand. Top crust with berries and sprinkle on the reserved crust mixture. Store in refrig.
+JMJ+ Today I am grateful for loving friends like Lisa.