Healthy Mini Strawberry Shortcakes {vegan, Gluten Free, No Bake}

A few weeks ago, I received a brand new product from one of my favorite plant-based protein companies, PlantFusion.

Their newest powder is called PlantFusion Lean, and it's the first and only clinically tested plant-based weight loss shake. The key ingredient, EcoLean, is exclusive to this new protein powder and has been shown to be 35% more effective than whey protein in curbing hunger. It's also rich in amino acids for enhanced muscular recovery and energy.

Each scoop of powder has 8 grams of soluble prebiotic dietary fiber, 20 superfoods (ranging from exotic fruits to sprouted grains) and probiotics. All of that for only 170 calories, 3.5g of fat, 15g of carbs, 2g of sugar and 21g of protein. Oh yea, and it's free from gluten, soy, rice, dairy and all other animal products.

While I'm not really looking to lose weight, I wouldn't mind using this powder as a snack to help keep hunger at bay. Better yet, why not use it for a delectable dessert that will curb my hunger after dinner?

As I was brainstorming what to create with this new protein powder, I came across some delicious, perfectly ripe strawberries. The lightbulb went off, and these Healthy Mini Strawberry Shortcakes were born!

Like most of my summer treats, these don't require any baking (aka they don't require turning on the oven and turning my apartment into a sweat box). The recipe is simple yet delicious. These are so healthy, they'd even make a great breakfast! I actually debated whether or not I should call these strawberry muffins of awesomeness, but I settled for mini strawberry shortcakes because that just sounds so darn cute.

They consist of 3 layers: a soft, shortcakey crust; what is more or less a strawberry smoothie (made with new PlantFusion Lean Vanilla Bean); and a vegan whipped cream topping. PlantFusion Lean adds the perfect texture and sweetness to the strawberry layer, while giving this recipe a boost of protein and nutritional goodness.