This refreshing, vegan 4th of July dessert with a strawberry brownie-like base, a blueberry filling and a pudding coconut cream and decorative strawberries and blueberries, is not just delicious on hot summer days. This vegan dessert, which is prepared quickly, will be enjoyed by your guests at the next 4th of July party, barbecue, birthdays, brunch or other festivities. Vegan | whole foods | vegetarian | sugar-free | oil-free | whole grain
Even with a whole grain dough, this vegan 4th of July dessert is juicy
If you look below, you'll see that I put strawberries and dates into the dough of the vegan strawberry blueberry dessert. With these two fruit purees, the base becomes juicy like a brownie, but full of healthy ingredients. As an oil or butter substitute I chose almond butter here, but you can also take another nut butter or seed butter.
Vegan strawberry blueberry dessert also tastes great for the next tea or coffee time
Try this refreshing, vegan strawberry blueberry dessert (4th of July Dessert) for the next coffee time. It is customary for my family to meet for coffee and cake in the afternoons especially on Fridays, and this cake-like dessert with strawberries, blueberry compote and a pudding-coconut cream will please anyone who has a sweet tooth. With the natural sweetness of dates and strawberries and the refreshing taste of coconut cream, this vegan dessert is perfect for hot summer days. I created this recipe for Independence Day, which is celebrated big in the states. Therefore, you see in the photos the American flag layered with blueberries and strawberries. Of course, here you can randomly distribute the fruit on the dessert for any other day.
This Vegan Strawberry Blueberry Dessert is:
- Quick cooked
- Refreshing
- A must for all berry lovers
- Naturally sweetened
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📖 Recipe
Vegan 4th of july Dessert with Strawberry & Blueberry
Ingredients
- 1 cup wholegrain flour spelled or wheat
- 1.5 cups of strawberries
- ⅓ cup dates
- 3 tablespoon almond butter
- 2 teaspoons of baking soda
- ½ lime juice
- pink pitaya powder for coloring opt.
- 400 ml milk
- 20 g cornstarch
- 1 pinch of turmeric
- 1 teaspoon vanilla extract
- 1 can of coconut milk the separated cream of it
- 3 tablespoons of maple syrup
- ½ cup small cut strawberries
- !Blueberry Pie Filling:
- 400 g frozen blueberries
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoon water
Equipment
Instructions
- Dough: Blend the strawberries and dates in a high speed blender. Mix the puree with the remaining ingredients to a homogeneous dough and place in the pan with baking paper. Now bake for approx. 20 min at 180°C (350°F). Do the toothpick test to see if the dough is baked through.
- Cream: In the meantime, cook the pudding. To do this, take all ingredients except the coconut milk and strawberries and stir in a pot. Bring the milk to a boil while stirring constantly and remove the pot from the heat. Let the pudding cool down. Stir every now and then, so that no skin forms. When the pudding reaches room temperature, stir in the coconut cream and chopped strawberries.
- Blueberry mass: Warm up the blueberries in a pot. Mix the cornstarch with the water and mix with the blueberries. Stir in the vanilla extract, too. Bring to boil and remove from the heat.
- Further steps: Distribute the blueberry mass on the dessert base. Now spread the cream on it. Now decorate with strawberries and blueberries. Let it cool in the fridge for at least 3 hours, better overnight.
Private Notes
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Sara | mshealthesteem.com says
I adore how you made this into the flag Jasmin! Such a cute idea ?. And it would be so easy for me to make this gluten free. Yay!!! I'm saving this for later. A good dessert it the best ?. Maybe next year I'll try and make this into a Canadian flag for Canada Day with strawberries hehe.
Jasmin says
I am sure this would be awesome with the canadian flag. 🙂 And I love all your support. Thank you so much Sara. :* Happy Canada Day