Strawberry Shortcake is one of my favourites! I've taken a health spin on it by making it dairy-free, gluten-free and a tasty frozen dessert! Let me know if you try it out!
Dairy-Free Strawberry Shortcake
Line an 8-inch pan with parchment paper. This will make it easier to remove the squares. Leave a bit of parchment paper over the edges.
To make the crust, combine the almond flour, coconut oil, 3 tbsp of honey, cinnamon, vanilla powder and salt in a bowl. Mix well with a spatula and spread thinly in the lined pan
To make the filling spoon the coconut cream off the top of the can into a bowl.
With a hand or stand blender, mix the coconut cream for 2 minutes until it is creamy
Add honey and mix with blender for 2 more minutes
Pour the filling over the crust and press the 6 whole strawberries into the filling
Smooth out with a spatula covering the whole strawberries with the coconut cream mixture
Grate the extra strawberry to get the strawberry topping over the filling
Freeze overnight or for at least 3 hours!
When you remove from the freezer the next day. Heat up knife by running it under hot water, this will help to cut the frozen dessert into squares
Chill cans for at least 4 hours to get the coconut cream to the top of the can
Dessert is hard once it comes out of the freezer. Let it thaw out for a few minutes before enjoying, but don't let it melt!