Raw vegan strawberry shortcake! The perfect dessert to make for your loved ones or even yourself! 7 layers of sweet, fluffy heaven! BE MINE?! http://youtu.be/hoK_QdVve9E
A special Valentine's Cake to make for your loved ones or even for yourself! This recipe of EPIC MEAL TIME proportions will win the heart of ANYONE!
Ingredients for the crust:
2-3 lbs of pitted, fresh dates
1-2 cups of dried, raw mulberries
1-2 cups of raw, dried figs (white or black)
1 pinky of vanilla bean
1 tbs of cinnamon
Run all ingredients through a food processor until the mixture reaches a crust-like consistency. Push the crust into the bottom of a pie pan or a cake dish, and get ready for the next layer! If you want your cake to slice smoother, feel free to add wax paper lining on the bottom of the cake.
Add a sliced layer of strawberries onto your crust.
FullyRaw Cool Whip Ingredients:
2 cups of freshly prepared almond milk
Either 1-2 frozen bananas or a half cup of raw cashews
The meat of 2-3 young coconuts
Note: if you want the cake to be lower in fat, use the bananas instead of the cashews and replace the almond milk with coconut water.
Blend all ingredients in a high speed blender like a Vitamix. Spread this FullyRaw "Cool Whip" onto your first layer of strawberries. Add a second layer of sliced strawberries on top and get ready for another layer of Cool Whip!
For your FullyRaw Strawberry Cool Whip, simply use the remaining white cool whip and blend it with a few strawberries to turn it pink! Spread this layer on top of your second layer of sliced strawberries and top it with ANOTHER layer of sliced strawberries!
Ingredients for the Strawberry Glaze:
Half to one pound of fresh strawberries
Half a cup of fresh, pitted dates
Blend the ingredients for the strawberry glaze and spread it on top! Add your final layer of sliced strawberries! Place your cake into the freezer for approximately 4 hours to harden it. When ready, take it out, slice it up, and ENJOY! Share with family and friends!
Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.