No-Bake Paleo Shortcake
This is a guest post from Becky at Sugar-Free Fairy:
I have been on quite the coconut kick lately, and this recipe is no exception. Coconut products have been trending as some of the healthiest foods you can buy, and the best part about coconut is that it can be used to make delicious – even sweet – treats that are actually good for you, so I have been sneaking it into everything. The laundry-list of benefits coconut offers could take up this whole page, so here’s just a sample: coconut is full of vitamins and nutrients, is anti-bacterial and anti-fungal, and helps stabilize blood-sugar. Add this to the slew of other benefits and I’d say we’ve got the perfect superfood.
But my relationship with the homely coconut wasn’t always so wonderful. I once avoided anything with coconut because I couldn’t stand the taste. To me, most things with a coconut flavor tasted like tropical scented sunscreen. It wasn’t until I cut out sugar that I realized what coconut actually tastes like, and that there is a very big difference between “coconut flavor” vs. real coconut as an ingredient.
More than the taste, I loved the versatility of this seed (yes, it is a seed, just a very large one). I’m sure you’ve seen the plethora of recipes on the web using coconut milk, coconut flakes, shredded coconut, coconut flour, coconut water, coconut oil, and coconut cream, and if you haven’t, well, Google it and get ready for your life to change. Just check out my coconut flour recipes for proof of my coconut obsession: crepes, pancakes, coffee cake, mug cake, and birthday cake.
And if you think you don’t like coconut, I implore you to try this no-bake shortcake recipe. It doesn’t taste coconutty at all, even though coconut cream is one of the primary ingredients. I have found that coconut flour and coconut cream have such a mild coconut flavor that it is nearly undetectable in most recipes.
I decided to give you a trio of simple, no-bake shortcakes just in time for Father’s Day. These make the perfect summer dessert, taste light, and are healthy enough that you could eat them for breakfast and not feel even the slightest bit guilty about it.
Have you jumped on the coconut bandwagon yet? What is your favorite coconut recipe?
No-Bake Paleo Shortcake
Makes 3 shortcakes
For the crumb:
• 3/4 cup almond flour
• 1 teaspoon cinnamon
• 1 stevia packet (or other sweetener of choice)
• 1/8 teaspoon salt, or to taste
• 1 teaspoon ghee (or grass-fed butter)
For the fruit sauce: (Note – each is for ONE shortcake, so make all three or choose one and triple the recipe):
• For plain strawberry version: 1/3 cup diced fresh strawberries, 1 teaspoon chia seeds, and 1 stevia packet
• For strawberry-lemonade version: 1/3 cup diced fresh strawberries, 1 teaspoon chia seeds, 1 stevia packet, and 1 teaspoon lemon juice
• For blueberry version: 1/3 cup fresh blueberries, 1 teaspoon chia seeds, and 1 stevia packet
• Additional fresh fruit for topping
For the cream:
• 1 can full-fat coconut cream (about 1 cup), left overnight in the refrigerator
• 1 teaspoon vanilla extract
• 1 to 2 stevia packets (or other sweetener of choice)
Make the crumb:
1. Stir the almond flour, cinnamon, stevia, and salt in a bowl.
2. Stir in ghee until desired crumb texture is achieved.
Make the fruit sauce:
1. Blend ingredients in blender. (I used a bullet-type and it worked perfectly.)
2. Let sit in refrigerator until jelly-like consistency is achieved, about 10 minutes.
Make the cream:
1. Carefully remove the white coconut cream from the can, making sure to leave the clear liquid underneath the cream in the can. Discard liquid or use it in another recipe.
2. Using a hand-held mixer or an electric mixer, whip cream until stiff peaks form.
3. Add vanilla and sweetener, and whip again.
Assemble the shortcake:
1. Layer the ingredients into 3 wine glasses or bowls in the following order: crumb on the bottom, then cream, then fruit/chia sauce, then cream, then crumb again, and top with fresh fruit.
2. Chill in the refrigerator for at least 2 hours.
Becky is the healthy-living fanatic behind the sugar-free, gluten-free, dairy-free, allergy-friendly website, The Sugar-Free Fairy. She loves finding ways to transform guilty-looking treats into healthy recipes that taste even better than their unhealthy counterparts, and she also cooks up a storm of other menu options for the low-glycemic, allergy-friendly lifestyle. After being put on a special diet, Becky became obsessed with cooking and found a passion in helping people on special diets turn their dietary restrictions into a fun and creative adventure. Connect with her on Facebook, Twitter, and Pinterest!