Dairy-free, Grain-free, Strawberry & (Coconut) Cream Shortcake (by LilliansTestKitchen)

Easy, Raw Strawberry & Cream Shake


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Chocolate Mousse Pie!!! With Strawberries from Lillian's Test Kitchen on Vimeo.

Chocolate Mousse Pie (with Strawberries!) reboot

FYI… this pie is RIDICULOUSLY easy to make.

Pie Crust Ingredients

  • 1 1/2 cup blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1/4 tsp baking soda
  • 1/4 cup grapeseed oil
  • 1 Tbsp agave nectar
  • 1 tsp vanilla extract

Filling Ingredients

  • 4 ripe avocados, pealed and pitted
  • 1 cup organic cocoa powder
  • 1 cup agave nectar
  • 1 Tbsp vanilla extract
  • 1 to 2 cup thinly sliced strawberries

Pie Crust Directions

  1. In a medium bowl, combine almond flour, salt and baking soda.
  2. In a small bowl, combine grapeseed oil, agave and vanilla extract.
  3. Stir wet ingredients into dry.
  4. Pat dough into a 9 1/2” pie dish.
  5. Bake at 325˚ for 10-15 minutes, until golden brown. (Mine took 13 minutes)
  6. Let it cool completely before putting the filling in.

Filling Directions

  1. In a food processor process the avocados until they are creamy
  2. Put in the cocoa powder, agave and vanilla and process until it looks like chocolate pudding.
  3. Refrigerate the chocolate mousse for 30 minutes.
  4. Line the crust with thinly sliced strawberries
  5. Put the mousse into a cooled pie crust.
  6. Refrigerate for another hour. 


The Leftovers

FYI, Where and Why

Blanched Almond Flour- You can get it at: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx

Avocados- Make sure the avocados you get are really ripe.  And don’t worry.  The mousse does not taste like avocados.  I was a little suspicious of this recipe at first.  I mean, chocolate mousse made out of avocados?  Gross.  But, I generally use avocado as my dairy replacement.  I put it in sandwiches, because it’s creamy and tasty and gives me that texture that I want.  So, in a way it makes sense to me that avocados would be the perfect texture for a mousse. If the top level of your avocados aren’t getting creamy, just stop the blender and push the top level down.  That’s what I did, and a few minutes later, smooth avocado city.

Strawberries- Having the strawberries line the crust, and then having them to eat with the pie as well was really a tasty experience.  Try to slice the ones you want to line the crust as thin as you can.  Otherwise you wont have enough room for the mousse.  :)


I put a Tbs of vanilla extract into the pie crust instead of a tsp.  But to be honest, I didn’t taste it.  So, no worries there.


Without a doubt, this was a huge success.  In fact, it was such a success that it leaves me wondering about all the possibilities. What if I blended the berries into the mousse?  Could I make different flavored mousse or pudding with this avocado base?  I wonder if I could freeze it and make “fudgsicles” with it?  I don’t know.  But I fully plan on trying to make fudgsicles when the weather gets warmer.  I’ll keep you posted on that.


I made this a second time, at my entire family’s insistence.  And this time I used Dagoba cacao powder instead of the Trader Joe’s brand.  I noticed a BIG difference in the flavor.  I’m not quite sure how to describe it in any way other way than, it tastes more chocolatey (aka better).  Less like a fudgsicle and more like a rich, deep chocolate mousse. I highly suggest popping for the the extra 3 bucks and using Dagoba (or some other chocolate like Valrhona) cocao powder.  It’s worth it.

The mousse recipe can be found at www.themessychef.net and the pie crust is from elanaspantry.com

Good Luck!


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Strawberry Rhubarb Pie!!! from Lillian's Test Kitchen on Vimeo.

Strawberry Rhubarb Pie!!!! reboot

Crust Ingredients

  • 1 1/2 cup Blanched Almond Flour
  • 1/4 tsp Celtic Sea Salt
  • 1/4 tsp Baking Soda
  • 1/4 cup Grapeseed Oil
  • 1 tsp (Gluten-free) Vanilla Extract
  • 1 Tbs Agave Nectar

Filling Ingredients

  • 5-6 Rhubarb Stalks
  • 1 pint sliced Strawberries
  • 1/3 cup Agave Nectar
  • 1 Tbs (Gluten-Free) Vanilla Extract
  • 2 Tbs Arrowroot Powder
  • 2 Tbs Water (to mix with the Arrowroot)


  • Preheat the oven to 350 degrees F
  • Mix the Blanched Almond Flour, Celtic Sea Salt, and Baking Soda in a bowl.  
  • Mix
  • Pour the Grapeseed Oil, (Gluten-Free) Vanilla Extract, and Agave Nectar in the same bowl
  • Mix
  • Press the dough into the pie pan
  • Bake for 10-15 minutes at 350 degrees F (I baked the crust for 11 1/2 minutes and it was perfect)
  • Let the crust cool
  • Wash, cut and split the Rhubarb
  • Put the cut Rhubarb in a pot on the stove on medium-low
  • Pour the Agave Nectar and Vanilla Extract in the pot with the Rhubarb (the liquid in the Agave and the Vanilla Extract will help the Rhubarb begin to cook down)
  • Stir occasionally to make sure that the rhubarb isn’t burning.
  • When the Rhubarb has cooked down enough, put 2 tablespoons of Arrowroot in a small bowl and mix with 2 tablespoons of Water until it’s a watery paste.
  • Pour into the pot
  • Mix 
  • Let it cook down for a few more minutes
  • Turn off the stove
  • Mix in the cut Strawberries
  • Pour into the pie crust
  • Let the pie settle and cool for 30 minutes
  • EAT!!!

FYI, What & Why

-Oops- My big mistake was that you don’t need to add water to the rhubarb (especially if you use a liquid sweetener like agave nectar). Other than that, It’s one of the easiest and quickest pies to make.

-Crust- This crust recipe is my go-to for any pies that I make (thank you, Elana!)  The only adaptation that I make is that Elana calls for 2 tablespoons of Agave Nectar and I use only 1 tablespoon (which is an adaptation suggested by The Messy Chef).

-Arrowroot Powder- Arrowroot Powder is a a great vegan thickener.  All it is, is a ground up arrowroot.


-Round 2 vs Round 3- Okay, the first time I made this, (round 1) I added around a cup of water to the rhubarb and so of course is was a soupy soup.  The second time, (round 2, which I taped) I added 1/4 cup of water and then emptied about half of that (so I had probably 1/8 cup of extra water in the pot.) And still, it was too watery, even with the thickening power of the arrowroot.  The third time around (round 3), I added no water to the rhubarb. The only other difference is that I added the agave nectar and (gluten-free) vanilla extract earlier because I think that you do need some liquid to help break the rhubarb down. And despite not putting water in the rhubarb I still needed to give it time to burn off some water as it cooked down.  But that was easy enough, and the end result was tasty tasty!

The crust recipe is from Elana Amsterdam’s book “The Gluten-Free Almond Flour Cookbook” and you should definitely check out her blog: www.elanaspantry.com

I highly recommend trying this pie out.  It’s delicious when it’s done right. To be honest, it’s even delicious when it’s down slightly wrong. So, give it a go!

Good luck!!


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Strawberries & Cream Shortcake!!! from Lillian's Test Kitchen on Vimeo.


I didn’t realize it until I watched the footage of this episode, but I put one too many teaspoons of arrowroot powder in the frosting.  I’m guessing that is why my frosting didn’t really get fluffy like frosting and was more like a creamy glaze (it was still delicious mind you, just not fluffy how I imagined it to be).  Next time I make it, I’ll be sure to count my teaspoons more carefully. 

Coconut Cream Frosting


  • 1 cup Coconut Milk
  • 1 cup Agave Nectar
  • pinch Celtic Sea Salt
  • 5 tsp Arrowroot Powder
  • 1 Tbs Water
  • 1 1/4 cup Coconut Oil


  • In a medium saucepan: heat the coconut milk, agave and salt.  Bring to a boil, and then back down to a simmer for 8 to 10 minutes.
  • In a small bowl: combine the arrowroot powder and water to form a smooth paste.
  • Pour the arrowroot paste into the saucepan.
  • Mix them together.
  • Bring it to a boil, briefly.
  • Remove the pot from the heat, and very gradually add the coconut oil, or dump it all in at the same time and hope for the best. :)
  • Blend them together. (I used a hand held blender.)
  • Place the pot in the freezer for anywhere between 30 and 80 minutes, until the frosting solidifies and turns opaque and white.
  • Remove from the freezer, and blend it again until it’s fluffy.  (Mine did not really get fluffy, it got smooth. Like a glaze.)
  • Do with, what you will. Or smear it on the shortcake. :)

That recipe is from Elana Amsterdam of www.elanaspantry.comCheck her out.  She’s pretty incredible.

Shortcake Ingredients

  • 6 Tbs Coconut Oil (melted)
  • 6 Large Eggs
  • 4 Tbs Agave Nectar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Coconut Flour
  • 1/2 tsp Baking Soda


  • Preheat the oven to 400F.
  • Grease and flour the muffin pan with coconut oil, and coconut flour.
  • Melt the 6 Tbs coconut oil on the stove at a very low heat. 
  • Pour 6 Tbs into a medium bowl.
  • Mix together the eggs,agave, salt, and vanilla. (The coconut oil will begin to re harden.  Don’t panic.  Just blend it all as well as you can and move on).
  • Mix in the coconut flour and baking soda. 
  • Pour the batter into the muffin pan. Fill each one up about half way.  You should get between 9 and 12 shortcakes (I only got 9).
  • Bake for 14 and 16 minutes.
  • Take them out of the muffin pan (I used a fork). And let them cool for 10 to 15 minutes.

This recipe is an adaptation of one from "Cooking With Coconut Flour" by Bruce Fife


Wash and cut strawberries.  I used 1/2 a lb.


  • Cut the shortcake in half
  • Smear frosting on the cut sides of the shortcake.
  • Place cut strawberries in the middle
  • Put top the half of the shortcake on top of the other one, making a sandwich.
  • Smear frosting on the top
  • Place a few strawberries on top of that.

And Voila!!!!!

Leftovers: FYI, Where and Why

  • Coconut Flour: The cheapest way to get coconut flour (I’ve found) is to get it online at Tropical Traditions. The direct link:


Coconut flour is high in protein and in fiber.  It’s slightly sweet, and it smells more like coconut than it tastes.  It’s a great flour for those who can’t eat almonds or gluten.

  • Coconut Oil- I’ve been using coconut oil in my baked goods lately as a replacement for butter.  It’s sort of a pain to work with since it is so sensitive to the temperature and will solidify if you mix it with something cool (like say, eggs).  But so far, that hasn’t made a difference in how the end result tastes.  So, I recommend it.

Arrowroot powder is a great thickener.  And it’s a great egg replacement for those of you who are vegan.  It’s minimally processed, doesn’t seem to taste like anything, and is helpful for digestion.  It’s a good product to replace corn starch with (if you’re looking to avoid corn, which I am).

This was a wild success.  Narini says that this recipe turned out to be her favorite so far.  I liked it a lot, but the Chocolate Mousse is still my favorite.  Followed by those Coconut Macaroons

Sigh….. And now I’m hungry.

Good luck!


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