Paleo Strawberry Shortcake Bites
Serves: Makes 10-12 individual shortcakes
Yucca is a starchy root vegetable that is also called cassava. Because it has a mild flavor, it is very versatile and suitable for both sweet and savory recipes. You can often find it in large supermarkets or specialty grocery stores, either frozen or with the fresh produce.
  • 1 cup yuca (peeled, coarsely chopped, boiled for 20-25 minutes, drained, and cooled)
  • 3 tablespoons avocado oil
  • 1 tablespoon coconut palm sugar (find it here)
  • 1 tablespoon coconut flour (find it here)
  • ½ teaspoon organic vanilla extract
Strawberry Topping
  • 6 large strawberries diced finely
  • 1-2 tablespoons coconut palm sugar
Coconut Whipped Cream
  • Refrigerated cream separated from 1 can organic coconut milk (find it here)
  • Optional: 10-20 drops vanilla flavored stevia drops OR 1 Tbs. honey OR 1 Tbs. coconut sugar
  1. Preheat oven to 350. For the shells, combine the boiled, drained yucca, avocado oil, coconut palm sugar and vanilla in a sturdy blender (like a Vitamix).
  2. Blend until you have made a “dough” and all ingredients are well-combined. Empty contents from blender onto a piece of parchment paper. Remove any “twiggy” type pieces from the dough (these are from the core)
  3. Sprinkle on the coconut flour and begin working it into the dough. If your yuca is extra sticky, you can add a little more coconut flour, but 1 tablespoon should be enough.
  4. Once your dough is firm and can be pinched off, take a little less than a tablespoon and press it into a silicone tartlet mold (or mini muffin tray – silicone works best here too). Each cavity should have a piece of dough that is slightly hollow in the center and forms a “cup” to hold your strawberry mixture
  5. Once your entire mold is filled, bake your shells for 20 minutes or until they are nicely browned
  6. While your shells are baking, take the finely diced strawberries and sprinkle 1-2 tablespoons coconut palm sugar over them. Gently toss until sugar is dissolved and well distributed among strawberry pieces.
  7. Remove shells from oven and allow to cool. While cooling, take your refrigerated cream from the coconut milk, add (if desired) the sweetener, and whip either with a hand mixer or in a small blender like a Nutribullet. Now that your shells are cooled, spoon the diced strawberries on top of each shell. Top with desired amount of whipped coconut cream and serve
Recipe by Empowered Sustenance at