I have become more regular about making my own almond milk than buying the premade ones at the store. It takes an extra 10 minutes out of my week, but now my milk doesn't have the additives. It is also a much less wasteful process, and I get to use the leftover pulp! Almond pulp is great for making raw crackers, breads, cookies, and cakes.
This recipe is especially easy because I don't have to worry about the shape of the dessert, I just throw it in a jar! You could also switch out the strawberries for any other berry, or even apple or mango! I know food in jars like this seems to be a bit of a trend lately, but I guess the reasoning behind it is that it is an easy way to get healthy food fast!
2 cups sliced strawberries
1 cup almond pulp (leftover from making almond milk)
6 dates, pitted
1 teaspoon coconut butter
1 teaspoon maca powder
1/2 teaspoon vanilla
dash of pink Himalayan salt
meat from 1 young coconut
1/2 cup water from young coconut
1/4 cup of macadamia nuts
1 teaspoon vanilla
1 tablespoon liquid sweetener (honey, agave, coconut nectar or maple syrup)
1/2 teaspoon lemon juice
Slice strawberries and set aside. Put all remaining shortcake ingredients in a small food processor and mix until even. Fill two jars with the mixture, layering with strawberries every so often. In a small food processor or blender, combine the whipped topping ingredients and blend until smooth. Top jars with the whipped topping. *Tip: If you plan on letting this sit for a few hours, leave the topping off until right before serving.