Every Valentine’s Day season we are looking for new and creative ways to surprise our loved ones to show them how much we really care and love for them. As a vegan, creating dishes that are both aesthetically pleasing and delicious definitely takes some thought, but this year I got it right. A spin on the classic favorite: strawberry shortcake, this version not only wowed the questioning non-vegans, but is rich in healthy nutrients that it turned this sinful dessert into a saint 😉 Have a Happy St. Valentine’s Day with this vegan raspberry shortcake with coconut whipped cream.
Vegan Raspberry Shortcake with Coconut Whipped Cream
3 cups spelt flour
½ cup coconut sugar
1 ½ tbs baking powder (aluminum free)
1 tsp unheated sea salt
8 tbs unrefined coconut oil
2/3 cup hot purified water
For Coconut Whipped Cream
2 cans coconut milk (full fat not light)
½ tsp vanilla flavoring
2 cups dark chocolate bits
1-2 cups raspberries
For Coconut Whipped Cream:
Refrigerate coconut milk. Best overnight, but at least a minimum of 3 hours. This allows for the fat to rise to the top leaving the thinner liquid below.
Remove from refrigerator and carefully open the can. Using a spoon, slowly skim the cream from the top and transfer into a chilled bowl. You should be able to extract about ½ – 1/3 of the can before you reach the liquid. Make sure to only transfer the cream.
Add vanilla flavor and begin whisking. You may use a hand mixer if you so choose. The cream will begin to thicken and once it resembles the consistency of whipped cream you are done. Do not whip so long that it liquefies.
Cover and place in the refrigerator until it is ready to be used. * coconut whipped cream is delicate and will melt easily so be sure not to leave out for too long.
Preheat oven to 350 degrees F.
In a mixing bowl add flour, coconut sugar, baking powder and salt. Mix together and then add oil, vanilla and hot water. Combine and whisk together until the dough is formed.
Take 2 baking sheets and line with parchment paper. Then roll out dough. You may add extra flour to prevent sticking, but make sure to only use a little because you do not want to dry them out.
Roll dough into a ½ inch- thick rectangle and cut out shortcakes with a heart shaped cookie cutter. This should make about 12 shortcakes.
Place shortcakes on the baking sheets with 1 inch in between and place in oven. Bake shortcakes for 10 minutes and then rotate to prevent burning. Bake for another 5 minutes until golden.
Let the shortcakes cool completely before adding whipped cream, raspberries and melted chocolate.
Place 2 cups of Dark Chocolate in a double boiler to melt down. If you do not have a double boiler, simply place chocolate in a glass bowl and set over a saucepan.
Turn heat on medium-low and lightly heat until chocolate melts. Make sure to stir frequently because the chocolate can burn easily. Once chocolate has melted it is ready for assembly.
Take 1 shortcake and slice in half. Then spoon on coconut whipped cream to each side. Top with raspberries and lightly drizzle on melted chocolate. Serve immediately.
Thou Art to Me a Delicious Torment- Emerson