A super simple dessert...that you won't want to wait until the weekend to try!
This is also perfect for summer berries, though I am a little sad that the evenings are already getting shorter and it feels as though summer is already on it's way out. But it's ok because with a dessert like this you'll be able to hang onto that summer feeling for a little longer yet!
I found some Coyo coconut yoghurt in my local supermarket and was so excited to try it out. You could use any thick vegan yoghurt, or try this easy cheats version. You could also use other summer berries, though for me the word 'shortcake' is synonymous with strawberries so at least a few strawberries had to feature here! The shortcake layer is actually one of my favourite creations to date. You've previously seen it used here, but you could also use it as pie crust too I reckon (next on my list to try!). It is so easy and quick to crisp up too.
Seriously, what are you waiting for!
Before I go... tell me, what is your favourite go-to summer dessert?
Recipe: Strawberry shortcake parfait
- 1 carton pain coyo (or ½ cup thick vegan yogurt)
- 1 cup sliced strawberries (or a mix of summer berries)
- 1/2 cup fine almond flour (not ground almonds)
- 2 tbs agave syrup (or syrup of choice)
- 1 tbs coconut oil
- pinch salt
To make the crumble, mix all ingredients together with you fingers until you have small ‘globs’. Spread on a baking sheet and grill the shortcake pieces for just a few minutes on a medium heat to lightly toast them- watch closely as they will quickly burn once they begin to crisp.
Place the shortcake pieces in the bottom of the serving bowls/glasses and top with berries, finishing with a layer of coconut (or other) yoghurt. Decorate with a few extra berries.
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