Yields 8 Strawberry Shortcakes

Ingredients

Crust

2 Cups Dried Mulberries
1 Cup Cashews (soaked for over 2 hours or more)
1 Cup Fresh Pitted Dates

Filling

The Meat of 2 Young Coconuts
1 Teaspoon Vanilla Bean
1/2lb Strawberries (sliced)

Preparation

In a food processor, blend cashews and mulberries together until a crumble like texture.

Add dates until a doughy ball forms.

Roll out dough between parchment paper or saran-wrap with a rolling pin.

With a 1 1/2 inch heart shaped cookie cutter (you don’t need to use a cookie cutter if you don’t want), make 16 cookie crust and place onto paper or wrap so it doesn’t stick it the plate and place into the freezer.  After you make the

cutouts, you can re-roll the dough, flatten out and make more crust with the leftovers.

As your crust is freezing, blend the meat of 2 coconuts for the filling and place into a bowl.

Fold in the vanilla bean.

After about 10 minutes or so, get the crust out of the freezer and layer on some strawberries.

Put the filling in a piping bag or use a ziplock (cut the end) and top the strawberries.

Place the other crust on top.  You can eat these right away or put them in the freezer to eat later (let them defrost for at least 30 minutes or until the strawberries are soft).  Make sure these are always on some kind of parchment paper so they don’t stick to the plate! Enjoy!Xx

These round balls are my chocolate mulberry crispy covered cherries!

To Visit Jenna’s blog page for this recipe please Click Here