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The @FullyRaw Strawberry Shortcake


You won’t realize th at it’s @FullyRaw or even vegan

Ingredients for the Crust:

2-3 lbs of pitted, fresh dates
1-2 cups of dried, raw mulberries
1-2 cups of raw, dried figs (white or black)
1 pinky of vanilla bean
1 tbs of cinnamon

Run all ingredients through a food processor until the mixture reaches a crust-like consistency. Push the crust into the bottom of a pie pan or a cake dish, and get ready for the next layer. If you want your cake to slice smoother, feel free to add wax paper lining on the bottom of the cake. Add a layer of sliced strawberries onto your crust.

FullyRaw Cool Whip Ingredients:

2 cups of freshly prepared almond milk
Either 1-2 frozen bananas or a half cup of raw cashews
The meat of 2-3 young coconuts
Note: if you want the cake to be lower in fat, use the bananas instead of the cashews and replace the almond milk with coconut water.

Blend all ingredients in a high-speed blender like a Vitamix. Spread this FullyRaw “Cool Whip” onto your first layer of strawberries. Add a second layer of sliced strawberries on top and get ready for another layer of Cool Whip!

For your FullyRaw Strawberry Cool Whip, simply use the remaining white cool whip and blend it with a few strawberries to turn it pink! Spread this layer on top of your second layer of sliced strawberries and top it with ANOTHER layer of sliced strawberries!

Ingredients for the Strawberry Glaze:

Half to one pound of fresh strawberries
Half a cup of fresh, pitted dates

Blend the ingredients for the strawberry glaze and spread it on top! Add your final layer of sliced strawberries! Place your cake into the freezer for approximately 4 hours to harden it. When ready, take it out, slice it up, and ENJOY! Share with family and friends!

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