Vegan Strawberry Shortcake by @plant.well ❤️
FOR THE STRAWBERRIES
1 1/2 Cartons Strawberries
2-4 Tbsp Cane Sugar
FOR THE COCONUT CREAM
1 Can Coconut Cream, Chilled
1/4 Cup Vegan Powdered Sugar
1/4 Tsp Vanilla Extract
FOR THE BISCUITS
2 Cups Unbleached All Purpose Flour
1 Tbsp Baking Powder
1/3 Cup Cane Sugar
1/4 Tsp Salt
3/4 Cup Coconut Milk (full-fat, chilled)
1/4 Cup Vegan Butter (cubed, chilled)
1.5 Tsp Apple Cider Vinegar
1/2 Tsp Vanilla Extract
1 Tbsp Lemon Juice
Cut strawberries into halves or quarters and sprinkle with sugar. Mix well and place in the fridge, covered, to chill.
Scoop out thick cream in the coconut cream can, leaving behind the liquid, and place in a bowl along with the powdered sugar and vanilla.
Preheat oven to 425 degrees. Whip coconut cream mixture with an electric mixer for a minute or two until light and airy. Place in the fridge, covered, to chill.
Add flour, baking powder, sugar and salt to a bowl. Mix well. Add chilled vegan butter cubes and, using your hands, incorporate by squishing it together until crumbly.
Make a well in the dry ingredients and pour in the coconut milk, apple cider vinegar, vanilla and lemon juice. Mix just until combined and then use your hands to work the dough until it forms a ball.
Flour a flat surface and place dough down, adding more flour on top and to a rolling pin. Roll out until about 3/4 inch thick. Using a cookie cutter or a glass, flour the edges and make circular cut outs about 2 inches long. Continue rolling out dough until all is used.
Arrange on a baking tray with parchment paper, and top with melted vegan butter and a sprinkle of cane sugar. Bake for 12-14 minutes or until golden brown on top and bottom. Allow to cool.
Place coconut cream into a piping bag (optional), and pipe cream on top of a biscuit, followed by some strawberries, and repeat. Enjoy! #bestofvegan ...
No-bake chocolate chip cheesecake bars recipe by @thelittleblogofvegan 💜
Ingredients for the base
-160g of vegan cookies
-60g of dairy-free butter
-1 tablespoon of coconut oil
Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon vanilla extract
-1 can of coconut cream (cream only)
-2 tablespoons of coconut oil (melted)
-80g of dairy-free chocolate chips
-Vegan Cookie dough*
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
To make the base
Step 1- Line a square baking tin with grease proof paper.
Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
Step 3- Melt the butter and coconut oil.
Step 4- In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand.
Step 5- Press the mixture into the lined tin, making sure to compact it using a spoon or clean hands.
To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil.
Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 3- Fold in the chocolate chips.
Step 4- Pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula.
Step 5- Press cookie dough into the cheesecake mixture (optional). Step 6- Pop the tin back in to the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully before serving.
Delicious! *No-bake vegan cookie dough recipe: Ingredients
-130g plain flour (I use gluten-free)
-Pinch of salt
-1/2 teaspoon of vanilla extract
-2 tablespoons of maple syrup
-55g of coconut oil (Melted)
-50g of dairy-free chocolate chips
Continued in the comments below ⬇️ ...