Raw Vegan Triple-Berry ShortCake

By: Esther Vasa

Cashewnuts - 1.5 cups
Dates - 8-10 (pitted)
Strawberries - 8 (+6 to decorate as you wish)
Blueberries - a handful
Cranberry Raisins (unsulphured) - a handful
Raw Honey - 2 tbsp
Extra Virgin Olive oil - 1 tbsp
Himalayan Salt - a couple pinches


  • Powder your cashewnuts and set aside. 
  • Let the dates and cranberry raisins blend well in a food processor. Then, add raw honey and blend further for a few more minutes.You get a neat ball; pull it out and set it aside. 
  • Next, blend strawberries, oil and salt and slowly add the powdered cashewnuts and the blended mixture from the step above and let this all blend well. 
  • You can dehydrate it until you see it nice and dry enough to your liking. But, I like it soft. Arrange the shortcake on a platter. Decorate it per your liking. 

Serves: 6-8