Vegan GF Creamy Frozen Vanilla Shortcake

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I’m a big fan of desserts that not only satisfy my sweet tooth but satisfy my savory senses as well. I hate when I eat a dessert and my mouth is so overly consumed by sugar that I don’t look back and think “wow, that was amazing”, only “Shit, my mouth tastes weird and disgusting I probably shouldn’t have eaten that.” I really enjoy cheesecake and desserts that are not so overwhelmingly sweet, and have other sour and savory elements to them also. My Creamy Frozen Vanilla Shortcakes have a savory, flaky, decadent, biscuit-like crust ( I don’t add sugar to the crust as I like the contrast with the cream) They are so easy to make and are absolutely delicious. (also a perfect bedtime snack for any youngsters as they don’t contain a ton of sugar that will ultimately end up with you staying up late with a toddler bouncing off the walls) You don’t get an overwhelming sense of sugar, but the perfect amount to satisfy all of your sweet needs.

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Vegan & Gluten Free Creamy Frozen Vanilla Shortcake

Servings: Makes Approximately 8 large muffin tin sized cups or 12 mini muffin tin sized cups

Ingredients:

Crust

1 cup Oat Flour (1 cup of oats ground until flour consistency)

1 cup Almond Meal

1/2 cup Unrefined Coconut Oil Melted

1/4 tsp Cinnamon

1/4 tsp Sea Salt

1 tsp Vanilla Extract

Directions:

  1. Preheat oven to 350°F
  2. Add all ingredients into Medium Sized mixing bowl and stir vigorously
  3. Once combined, Use a Tablespoon to spoon out approximately 1 1/2 tbsp of mixture to ungreased muffin tin (If using a small muffin tin add half)
  4. Use the bottom of a cup (I used the bottom of a 1/4 cup measuring cup) and press the mixture down in the muffin tin firmly to get a clean, tight consistency making sure it’s completely packed down
  5. Bake at 350°F for 10-12 minutes
  6. Remove from oven, let cool for 5 minutes, put directly in the freezer

Ingredients:

Vanilla Cream

2 cups Raw Cashews (soaked for 8 hours or boiled for 10 minutes until soft then placed directly under cold water)

2 tbsp Organic Lemon Juice

1/2 Vanilla Bean Pod Scraped (or 1 tsp Vanilla Extract)

1/2 cup Raw Agave (or another liquid sweetener of choice)

1/2 cup Unsweetened Coconut Yogurt (or any other dairy free yogurt

Directions:

  1. Add ingredients to blender or food processor, blend until creamy, ensuring there are no whole cashews in the mixture, this may require stirring in between
  2. Remove crust from freezer, spoon out creamy mixture, filling each muffin cup to the top smoothly
  3. Place flat in freezer and allow to freeze for approx 2 hours until consumption
  4. Place your favorite fresh berries, chocolate etc. to the top and enjoy!!

 

I hope everyone enjoys, feel free to make this recipe your own by adding your favorite toppings or blending different flavors into the cream

 

 

xx

Sara

 

 

 

 

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