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I’m so excited about this Raspberry Superfood Shortcake recipe! Mixed with a little annoyance… This recipe turned out so delicious that no one could keep their hands off it and I ended up getting no real pictures of the full dessert! I was so ticked off!

But, with these photos you can get a good idea of how amazingly delicious this recipe is. I’m thinking about re-doing the recipe in individual ramekins and I will be doing this secretly so no one can get their hands on it.

Honestly, this recipe has unreal flavors! The fact that it’s created with powerful superfoods makes it that much better. The crust is sweet and filling, the raspberry layer is tart, sweet and almost ram-like and the whipped cream topping is just perfect whipped cream!

This recipe to me is the ultimate summer dessert! I hope you make it and love it as much as we did.

This recipe is no-bake, raw, vegan, superfood loaded, high in fiber, nutrient dense, tangy and sweet.

 
Raw Raspberry Super Food Short Cake
 

Raspberry Superfood Shortcake

Prep time: 15 Minutes
Yield: Makes 6-8 Servings

Crust Ingredients:

  • 1 Cup Pitted Dates
  • 1 Cup Almond Flour
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Coconut Oil
  • 1/4 Cup Ground Flax
  • 1/4 Cup Hemp Heart Seeds
  • Dash of Salt

Raspberry Filling Layer Ingredients:

  • 2 Cups Raspberries
  • 1/4 Cup Chia Seeds
  • Juice of One Lemon (or One Orange)
  • 1 Tbsp Coconut Oil
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Agave Nectar (Maple Syrup or Honey)

Whipped Coconut Topping Ingredients:

  • 1 Can Coconut Milk (Refrigerated for 24 hours)
  • 2 Tbsp Agave Nectar (Maple Syrup or Honey)
  • 2 Tbsp Coconut Oil
  • 1 Tsp Vanilla Extract

Directions:

  1. Using your large food processor bowl and blade blend all crust ingredients until a ‘near-dough’ consistency.
  2. Tip – If your dates are dry you may need to add 1-2 tbsp of warm water while blending.
  3. Set crust aside.
  4. In your medium food processor bowl place all raspberry filling ingredients and blend until smooth (will still be some seeds visible).
  5. Set raspberry mixture aside to thicken.
  6. In your small (clean) food processor bowl place the coconut cream ingredients and using your whipping attachment whip until frothy.
  7. Tip – Use only the thick white solidified layer of coconut cream for best results. This only happens after refrigerating your coconut milk can for 24 hours. For more information on how to make Whipped Coconut Cream click here.
  8. Place coconut cream in a bowl and place in the refrigerator.
  9. Lightly spray an 8 inch spring form pan with a healthy oil. Tip – you can also make these in individual desserts in ramekins.
  10. Take your crust layer and press it evenly into your spring form pan.
  11. Layer your raspberry filling gently on top.
  12. Layer your whipped coconut cream.
  13. Cover dish with saran wrap and place in the refrigerator for 5 hours (or overnight).
  14. Remove from refrigerator, cut into servings and enjoy!

DAMY Members – 1 Serving is a great treat option.
 
Vegan Raspberry Super Food Short Cake
 
Raw Vegan Raspberry Short Cake
 
Raspberry Super Food Short Cake
 
No bake Raspberry Super Food Short Cake
 
Healthy Raspberry Super Food Short Cake

 

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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