No-Bake Strawberry Shortcake

i love how people here search for the shoemaker, to repair the shoes, rather than buy new ones. Where is the shoe repair in the States? The one here in Vilcabamba is on the block to the left of the church, two blocks down, on the left. Right next to the wonderful sewing lady’s shop!

Recipe of the Day  – Raw Strawberry Shortcake

Shortcake Ingredients:
1 c. ground almonds (or mix half with oats for a lighter crust)
1/4 c. honey or coconut nectar
dash salt
optional – 1 T. coconut oil for a richer crust


Ground the almonds in a food processor until it becomes a fine meal. You may also use the almond pulp leftover from making almond milk. Add in the sweetener and salt, oil, if desired. Press onto a cutting board. Cut with wineglass into circles.
Top each circle with 1/2 c. sliced strawberries dipped in 1 T. coconut crystals.
Dollop with whipped cashew cream.

Soak 1 c. cashews for 2 hours.
3 T. coconut nectar or honey,
dash of vanilla powder (or extract)
~1/4 c. water,coconut water or almond milk, added slowly.

Directions: Soak the cashews in water for two hours. Blend with the sweetener, vanilla and liquid until creamy. Spoon over shortcakes.

options : add juice of 1/2 lemon, 1 T. coconut oil. Great chilled!

Word of the Day – zapatero – shoemaker

Tip of the Day – This strawberry shortcake is packed with minerals and antioxidants. Layer with an almond-honey shortcake. Dip the strawberries in raw sugar or honey and top it with a rich cashew cream!


Raw Strawberry Shortcake

I sat outside in the hanging chair, watching with mouth-open as two cows pushed each other, head-to-head, in front of the gate. Hard to see if there was any point to it. What were they fighting over, who was better, bigger, stronger, more right? Looked like they were buttin’ heads over nothing.

strawberry-oatcakes-35262_lRecipe of the Day – Strawberry Shortcake

1/2 c. Oats or almond meal
2 c. coconut flour
1/4 tsp sea salt
Dash vanilla powder or 1 tsp. pure vanilla extract
10 dates, pitted and soaked 10 minutes
2 c. Shredded coconut
1/4 c, coconut water
2 T. Honey or coconut nectar
Cream topping:
2 c. cashews (preferably soaked overnight)
1 1/2 c. Shredded coconut
1/2 c. coconut water
1/4 c. Honey or coconut nectar
1/2 tsp. salt
1 pinch vanilla powder or 2 tap,vanilla extract
1/2 c. melted coconut oil
1/2 c. strawberries
8 strawberries halved to cover the cake

1/2 c. strawberries
2 pitted dates
options: 1/4 c. Cacao nibs, coconut to sprinkle on top


Combine almond flour, coconut flour, sea salt, in a bowl and whisk together. In a food processor, add the dates, vanilla, coconut and coconut water, and nectar and process until smooth. Add the dry ingredients and mix again. Place the batter on a paper-lined dehydrator sheet, and dehydrate at 105 degrees F. for about 8 hours, until dried but still moist in the center. Once dried, trim with a knife, into a 6 inch circle, place in the bottom of a 6 inch pan or pie plate, oiled with coconut oil.

For the topping, combine the cashews, coconut, coconut water, coconut nectar, salt, vanilla, and process until smooth. Add the coconut oil with the processor running. Once blended, remove half the cream mixture and set aside . Add the 1/2 cup strawberries to the remaining cream in the processor and process until smooth. Scoop into a bowl.
To assemble the cake, place 8 strawberries over the cake layer in the prepared pan. Pour the strawberry cream over and smoothe. Pour the vanilla cream over next, and spead to the sides. Freeze until firm, about 3 hours or so.
While it sets, make the strawberry sauce. Combine 1/2 cup strawberries with 2 dates in the food processor and process until smooth.
Once the cake is set, top with the 8 halved strawberries (or however many it takes to cover the cake), and then spoon some of the sauce over. Sprinkle with cacao nibs or coconut, if desired.

Word of the Day – vacas – cows

Tip of the Day – You can also make a quick coconut milk by pouring 1 qt. boiling water over 2 c. Shredded Coconut and blending, then straining. It works pretty good!

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