Mocha Strawberry Shortcake with Hazelnut Filling
This vegan Mocha Strawberry Shortcake features mocha-flavored shortcakes, fresh strawberries, and a luscious hazelnut filling for a decadent, plant-based dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil solid
- ¾ cup almond milk unsweetened
- 1 tsp vanilla extract
- 2 tbsp instant coffee powder
- 1 ½ cups fresh strawberries sliced
- 1 cup raw hazelnuts
- ¼ cup powdered sugar
- ½ cup coconut cream chilled
- 1 tsp vanilla extract for filling
Instructions
- Preheat oven to 375°F (190°C).
- Combine flour, sugar, baking powder, and salt in a bowl.
- Cut in solid coconut oil until crumbly.
- Stir almond milk, vanilla, and coffee powder into the dry mix.
- Form dough into 6 shortcakes on a baking tray.
- Bake for 15 minutes or until golden; cool completely.
- Blend hazelnuts, powdered sugar, coconut cream, and vanilla until smooth.
- Slice shortcakes horizontally, spread hazelnut filling, add strawberries, and top with the other half.
- Serve immediately or chill to set flavors.
Notes
Nutritional values (per serving):
Vitamins and minerals (approximate %DV per serving):
Additional tips:
Toast hazelnuts for deeper flavor. Use ripe strawberries for natural sweetness. Chill filling before spreading for easier handling. Want extra crunch? Sprinkle chopped hazelnuts on top. Enjoy your nutty, mocha-infused masterpiece!
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
Vitamins and minerals (approximate %DV per serving):
- Calcium: 7%
- Iron: 9%
- Vitamin C: 12%
- Magnesium: 6%
- Vitamin E: 5%
Additional tips:
Toast hazelnuts for deeper flavor. Use ripe strawberries for natural sweetness. Chill filling before spreading for easier handling. Want extra crunch? Sprinkle chopped hazelnuts on top. Enjoy your nutty, mocha-infused masterpiece!