I wanted to make a special dessert for Valentine’s Day and thought that a Coconut Strawberry shortcake would be the perfect way to go! Raw strawberry shortcake that is. Unfortunately (or maybe fortunately for me) the taster doesn’t fully appreciate raw foods as much as I do, which kind of defeats a special dessert for the two of us, but leaves me with some extra dessert

This dessert was both delicious and much healthier than your average shortcake. Oh, and did I mention it makes a batch of raw macaroons as well? With the excess “crust” I rolled the coconut mixture into 1″ diameter balls and stuck in the freezer.

Coconut Crust made 2 miniature crusts, the rest was made into about 20 macaroons

• 8 oz shredded coconut (2 2/3 cup)
• 1 cup sliced almonds
• 1/2 cup coconut butter
• 1/2 cup agave

Pulse together in a processor until combined and starts to come together. Press into tart pans or bottom of ramekins of you don’t have tart pans! Place in freezer until set.

Cashew Cream:

• 1 cup raw cashews, soaked overnight
• 1/2-3/4 cup cold water
• 2 Tbsp agave

Process for a few minutes until smooth and creamy.

Layer strawberries over coconut crust and dollop with cashew cream.

I know, I know, you are probably thinking really? another peanut sauce?  But this particular sauce was inspired by a curry peanut dish from Sawatdee, a Thai restaurant in the Twin Cities. I loved the steamed spinach that was served with it – and I’d much rather fill up on spinach than rice!

Made spicy by sriracha, the various flavors of ginger, soy and green onion in this sauce went so well together – I will be making this sauce again -and following the directions so I can get it exactly the same!

Coconu-Peanut Sauce

• 1 can lite coconut milk
• 1/2 cup creamy peanut butter
• 1 Tbsp soy sauce
• 1 Tbsp sriracha
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 1- 5″ long piece of ginger, minced

Add all ingredients to small sauce pan and simmer for at least 20 minutes. (If you simmer longer it will just get thicker and thicker)

Crispy Tofu:

• 1 package extra-firm Organic tofu
• 1 Tbsp olive oil
• 2 tsp agave
• garlic spray
• red pepper, herbamare, salt & pepper

Cut tofu in half lengthwise. Press under heavy plate so excess water is squeezed out – takes about 20 minutes.

Mix all ingredients in small bowl and toss with tofu. Bake on metal pan at 400° (sprayed with cooking spray) for about 30 minutes or until tofu is crispy.

Serve tofu and coconut peanut sauce over steamed spinach and brown rice. Garnish with sesame seeds if desired.

Do you have a dish that you make over and over but slightly change it each time?