Chocolate Cherry Shortcakes
Author: 
Serves: 10
 
Ingredients
  • SHORTCAKE SCONES
  • ½ cup coconut milk
  • juice of ½ a lemon
  • ½ c. vegan butter
  • ⅓ c. coconut sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • CHERRY FILLING
  • 1 c. frozen cherries
  • ½ tsp. vanilla extract
  • 1 tbsp. maple syrup
  • GARNISH
  • Melted chocolate
  • Fresh cherries
  • Coconut yogurt, optional
Instructions
  1. Preheat oven to 450 F. Line baking sheet with parchment paper.
  2. Stir together coconut milk and lemon juice. Set aside.
  3. In a large bowl, stir in flour, coconut sugar, baking soda, and salt.
  4. Add in the vegan butter to the flour mixture, and cut in the butter until they resemble the size of small peas.
  5. Pour in the milk mixture into the flour/butter mixture. If dough is too dry, add in more coconut milk, 1 tbsp at a time.
  6. Drop by rounded 2 tablespoonfuls onto lined baking sheet. Brush some coconut milk on top as "eggwash" and sprinkle coconut sugar before baking.
  7. Bake for 12-14 minutes or until golden brown.
  8. Meanwhile, prepare the cherry filling by adding cherries into a pan over medium-high heat. Once cherries are somewhat cooked down, add in vanilla and maple syrup. Once the juices are boiling, turn off heat and wait for mixture to cool and thicken.
  9. To serve, cut the scones in half widthwise and sandwich in the melted chocolate, coconut yogurt, and cherry mixture. Garnish with some fresh cherries and shaved chocolate!
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-chocolate-cherry-shortcakes/