Vegan Ricotta Blackberry Shortcakes



With maple syrup for sweetness and vanilla extract for flavor, these vegan ricotta blackberry shortcakes are a great mix of almond and coconut flour. The smooth vegan ricotta filling goes well with the juicy blackberries. A drizzle of honey (or maple syrup) adds a little sweetness, and fresh thyme leaves give it a herbaceous taste.

Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 cup vegan ricotta cheese
  • 1 cup blackberries
  • 2 tbsp honey or maple syrup for vegan option
  • 1 tsp fresh thyme leaves

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, coconut flour, baking powder, and a pinch of salt

Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients

Mix until a dough forms

Divide the dough into 6 portions and shape into shortcakes

Place them on a baking sheet lined with parchment paper

Bake for 12-15 minutes until golden brown

While shortcakes are baking, mix vegan ricotta cheese with honey in a bowl until well combined

Once shortcakes are done, let them cool slightly

Then slice each one horizontally

Spread a generous amount of vegan ricotta mixture on the bottom half of each shortcake

Top with fresh blackberries and sprinkle with fresh thyme leaves

Place the top half of the shortcake over the berries and serve immediately


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