What’s even better than strawberry shortcake? Strawberry shortcake BITES! The perfect summer snack, this recipe is quick, easy, and gluten-free. It also makes for a great treat for last minute guests.
Prep Time: 15 minutes
Yield: 18 pieces
- 135 g / 1 cup cashews, raw
- 76 g / 1 cup shredded coconut, unsweetened
- 31 g / 1/4 cup oat flour, divided
- 69 g / 1/2 cup roughly chopped dried strawberries
- 28 g / 2 tbsp Crystal margarine
- 30 ml / 2 tbsp honey
- 15 ml / 1 tbsp pure maple syrup
- 15 ml / 1 tbsp pure vanilla extract
- 2 g / 1/4 tsp fine sea salt
- In the bowl of a food processor, place the cashews and shredded coconut with all of the oat flour, making sure to save 1 teaspoon (3 grams) of oat flour for later. Pulse several times until the cashews are finely processed. Do not over-process, or you will end up with a nut butter.
- Sprinkle the remaining teaspoon of oat flour over the chopped strawberries and toss to coat. This prevents the strawberries from sticking together. Set aside.
- Add the Crystal margarine, honey, maple syrup, vanilla extract, and salt to the food processor bowl. Pulse a few times, until the dough just begins to stick together and the ingredients are well combined.
- Transfer to a medium-sized bowl, sprinkle the strawberry bits over the dough and fold the fruit into the mixture. Place the bowl in the fridge to chill; about 15 minutes.
- With a small ice cream scoop or a tablespoon, evenly portion out the dough. Roll dough into balls, and place onto a baking sheet lined with parchment paper. With the palm of your hand, or using the bottom of a small drinking glass, lightly flatten the top of the balls.
- Place into the fridge or freezer to chill, or serve immediately.
- For a more intense strawberry flavour, use freeze-dried strawberries in place of dried strawberries.
- Dried strawberries can be found at any major bulk or health food store.