Fragrant Vanilla Cake

Tag: strawberries

  • Double Chocolate Strawberry Pistachio Bars 

    Double Chocolate Strawberry Pistachio Bars 

    I love making my own candy! So last weekend when I was craving something chocolaty, I decided to do just that! I wanted something with strawberries since it is strawberry season and I’ve really been enjoying them lately. So I made some Vegan Double Chocolate Strawberry Pistachio Bars!

     
    They have white chocolate, dark chocolate, strawberry jam filling, crunchy freeze dried strawberries and salty pistachios and they turned out so good! For the white chocolate I made my own since I had the ingredients on hand but you could also use store bought vegan white chocolate if you prefer. Pascha has vegan white chocolate chips.
     
    The white chocolate I make has cashew butter to make it creamy, rich coconut butter and cacao butter to make it solid, maple syrup to sweeten it and a little vanilla and sea salt. It’s really good and works well in chocolate bars and truffles.
     
     
    I used a vegan dark chocolate for the chocolate portion. For the jam I used some of Eric’s Dad’s home made strawberry jam because it is the best! But you can use whatever your favorite strawberry jam is. I added the freeze dried strawberries to the bars before they hardened to give them a nice texture along with the pistachios.
     
     
    These bars are so heavenly! The rich smooth vanilla white chocolate and decadent dark chocolate are the perfect pairing for the sweet strawberry jam and crunchy salty pistachios! My husband loved them too, he ate one super fast! If you are in the mood for something sweet and chocolaty, give these Vegan Double Chocolate Strawberry Pistachio Bars a try!
     

    Double Chocolate Strawberry Pistachio Bars  Makes 4 White Chocolate*:

    • 1/4 cup cacao butter
    • 2 Tbsp coconut butter (not oil, warmed to liquid)
    • 2 Tbsp raw cashew butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • pinch sea salt

      Dark Chocolate:

    • 1 1/2 cups chopped good quality vegan dark chocolate

      Filling:

    • 4 heaping Tbsp strawberry jam or jelly

    Topping:

    • 1/4 cup chopped pistachios
    • 1/4 cup freeze dried strawberries, chopped

      Instructions:

    1. Combine the cacao powder, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Pour the white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    4. Place the tray with the molds in the freezer until the white chocolate has set.
    5. When the white chocolate has hardened, spread about 1 Tbsp strawberry jam over it, leaving 1/2 inch boarder around the sides.  Place back in the freezer.
    6. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    7. Pour the dark chocolate over the white chocolate and jam to fill the molds, and smooth to the sides (working quickly because if you go too slow the jam and white chocolate will start to melt and not look neat).
    8. Sprinkle with the pistachios and freeze dried strawberries.
    9. Set the tray with the molds back into the freezer until set, about 20 minutes.
    10. Un-mold and enjoy!

    Chocolate bars keep in a container in the refrigerator in an airtight container for up to a month. *If you would prefer to use store bought vegan white chocolate such as Pascha white chocolate chips, you can use 1 1/2 cups of that instead of making the white chocolate.

  • Strawberry Basil Foccacia

    Strawberry Basil Foccacia

    I love foccacia bread!  It is always so delicious and it is fairly easy to make.  I love it served with soup, salad or just for snacking!  Although I have only ever made simple foccacia usually just with herbs and garlic or just plain, I see lots of them made topped with veggies, so I decided that I would try making a Strawberry Basil Foccacia!  Why not?  Strawberries are in season and I have loads of fresh basil growing in my herb pots.

    A long time ago I was actually afraid to make my own yeast bread but now that I have made a bunch of it, the process really isn’t that bad, and it is the perfect weekend morning activity!  And nothing compares to freshly baked bread!  This one is pretty simple to make.  I use rapid rise yeast so that the process is even faster as well than regular yeast (about half the time).  I just used AP flour for this, because it is something that I always have on hand. This bread uses plenty of olive oil which makes it nice and rich, which is what I love about foccacia other than the good flavor.

    I wasn’t quite sure how the fresh strawberries would bake up on top, since they have moisture, but they actually baked into it beautifully creating jammy little flavorful bursts of strawberry on top along with the savory basil.  I also sprinkled it with some flaked sea salt before baking to make it extra delicious! It smelled so delicious while baking I could not wait to try some!

    This bread turned out super delicious and honestly I ate a bunch of it just as a snack because it was so good!  It was soft and savory, so good with the jammy strawberries and the fragrant basil a delicious combo on top!  If you are in a bread baking mood, definitely give this Strawberry Basil Foccacia a try!

    Strawberry Basil Foccacia

    Serves 16

    • 1 3/4 cups warm water (110F degrees)
    • 1 package rapid rise instant yeast (1/4 oz package)
    • 1 tsp granulated sugar
    • 4 cups all purpose flour
    • 2 tsp sea salt
    • 3 Tbsp olive oil, divided
    • 1/4 cup chopped basil, plus more for topping
    • 1/2 cup sliced strawberries
    • flaked sea salt for topping
    1. In small glass measuring cup, combine the yeast, water and sugar and let sit 5 minutes.
    2. Add to a large mixing bowl, and add the sea salt and flour.  Mix well, until completely combined then turn out onto the counter and knead for about 5 minutes.
    3. Add 1 Tbsp olive oil to a glass bowl, and place the dough in it, rolling to coat it. Cover in plastic wrap and let double in bulk (about 30 minutes with the rapid rise yeast).
    4. Place 1 Tbsp olive oil in the bottom of a 9×13 inch pan.  Place the dough in it, rolling it over to coat it, then spread it out in the pan to the sides. Cover with plastic and set aside to rise (for about 30 minutes with the rapid rise yeast).
    5. Preheat oven to 425F degrees.
    6. Once the dough has risen, make divets into it with your fingers and brush with olive oil.
    7. Scatter the strawberries and basil over it and sprinkle with the flaked salt.
    8. Place in the oven and bake for 20-30 minutes until golden brown.
    9. Remove from the oven and let cool before cutting and serving!
  • Vegan Vanilla Strawberry Lavender Short Bread

    Vegan Vanilla Strawberry Lavender Short Bread

    I love shortbread, the buttery melt in your mouth texture, the fact that it can be flavored with many different things depending on what you are in the mood for and the fact that it goes wonderful with coffee for a mid-morning pick me up!  Last weekend I decided to make some shortbread and I went with some flavors I am loving lately.  Vegan Vanilla Strawberry Lavender Shortbread seemed like the perfect thing to make as we are hanging onto the last bit of spring and heading into summer!

    The other thing I love about shortbread it that it is really simple quick and easy to make with minimal ingredients.  I used vegan butter (Earth Balance because it is what I prefer) for the fat because it always works out well.  For the flour I used a whole wheat pastry because it is what I prefer and had on hand, but you could use all purpose flour if you prefer, or for a gluten free option an all purpose baking flour blend such as Bob’s Red Mill all purpose gluten free baking flour (which I have used and it works well).

    I used granulated sugar but you could also use maple sugar or coconut sugar if you prefer (it just will be darker in color).  I flavored it with crushed freeze dried strawberries, which are nice because they don’t add extra moisture.  As well as vanilla bean powder, and dried lavender flowers.  I just love this flavor combo! This shortbread smelled absolutely amazing while baking!

    I could not wait to taste it!  This shortbread turned out super delicious!  Melt in your mouth buttery texture sweet with strawberries and vanilla plus that floral hint of lavender, it was so heavenly!  This is so perfect with coffee or tea!  My husband loved it as well, I packed some in his lunch the next day and he texted me to tell me it was bomb!  If you are looking for something easy and delicious to bake, definitely give this Vegan Vanilla Strawberry Lavender Shortbread a try!

    Vegan Vanilla Strawberry Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 2 Tbsp crushed freeze dried strawberries
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, strawberries, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Strawberry Dark Chocolate Bars

    Vegan Strawberry Dark Chocolate Bars

     

    I keep seeing ads for delicious looking vegan chocolate bars, and it is so tempting to buy some. I saw some really good looking white chocolate ones with flavors.  But what I was really craving was something with a vegan strawberry white chocolate combined with dark chocolate so I decided to make my own. I had all of the ingredients on hand and they are easy to make so why not?!  What I made were these Vegan Strawberry Dark Chocolate bars!

    For the vegan white chocolate I use a combination of cacao butter, raw cashew butter and coconut butter to give it a rich smooth texture, and sweeten it with maple syrup and a hint of vanilla.  It is so delicious on its own, but perfect for adding flavors to.  I added a strawberry powder, which I made by grinding freeze dried strawberries for loads of sweet strawberry flavor and it was perfect!  I poured this into the chocolate bar molds first, before adding the dark chocolate.

    Then I melted some vegan dark chocolate and poured it over the white chocolate, also adding crushed freeze dried strawberries for crunch.  These are super easy to make.  I know I say to use a double boiler to melt the white chocolate and dark chocolate ingredients together but sometimes I use the microwave melting method as well.  Melting the dark chocolate in increments, stirring after heating for 30 seconds a couple of times, then 15 seconds stirring in between each time. For the white you can heat the cacao butter and coconut butter this way and then whisk it together with the other ingredients at room temperature if you do not want to do the double boiler method. 

     

    These turned out so delicious and they were so easy to make!  They are the perfect balance of sweetness and richness with the white and dark chocolate, intense dark chocolate and flavorful berries!  If you are in the mood for something sweet, definitely give these Vegan Strawberry Dark Chocolate Bars a try!  They are also great for edible Valentine’s Day gifts, provided you don’t eat them all yourself first!

     

    Vegan Strawberry Dark Chocolate Bars

    Makes 4

    Strawberry White Chocolate:

    • 1/4 cup cacao butter
    • 2 Tbsp coconut butter (warmed to liquid)
    • 2 Tbsp raw cashew butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • pinch sea salt
    • 3 Tbsp strawberry power (I took freeze dried strawberries and ground them up with a mortar and pestle)

     

      Dark Chocolate:

    • 1 1/2 cups chopped good quality vegan dark chocolate
    • 1 Tbsp crushed freeze dried strawberries

     

      Instructions:

    1. Combine the cacao butter, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Whisk the strawberry powder into it.
    4. Pour the strawberry white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    5. Place the tray with the molds in the freezer until the white chocolate has set.
    6. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    7. When the white chocolate has hardened, pour the dark chocolate over it to fill the molds, and smooth to the sides (working quickly because if you go too slow the white chocolate will start to melt and not look neat).  Then sprinkle the crushed strawberries over the dark chocolate.
    8. Set the tray with the molds back into the freezer until set, about 20 minutes.
    9. Un-mold and enjoy!

      Chocolate bars keep in a container in the refrigerator for up to a month.

  • Vegan Strawberry Shortcake French Toast Casserole

    Vegan Strawberry Shortcake French Toast Casserole

     

    I always loved french toast as a kid.  It was sweet and delicious and it always seemed like a treat!  Sweet breakfast to me has always seemed like dessert, even if it is what a lot of people typically eat.  And I still feel that way!  So often times when I make breakfast items that are sweet like french toast I still treat it like dessert.  I still love making french toast, but now when I make it I usually make french toast casserole because it is so quick and easy and just as delicious!  Plus I love the texture it has even more than regular french toast.  Last weekend I decided to make some and this time I thought it would be wonderful to use strawberries and make a Vegan Strawberry Shortcake French Toast Casserole!

    I have always loved strawberry shortcake, and I thought it would make an awesome french toast flavor!  I made the french toast casserole with some really good sourdough bread that I had on hand.  This has become my favorite bread for french toast!  Plus if I buy some, I usually eat about half and have some leftover so it is perfect! Instead of the usual milk and egg mixture in french toast, I used flax eggs and oat milk in mine and it was perfect! I added in a touch of vanilla because it belongs in pretty much everything sweet and it was just right.

    I added in strawberries both in fresh and jam form.  This was strawberry shortcake after all!  I am so excited for strawberry season by the way, which is right around the corner here in Minnesota!  The combination of strawberries as well as strawberry jam in this was just what it needed in order to be packed with flavor! I sprinkled it with some maple sugar and it baked up beautifully!

    I could not wait to try it!  But it needed some whipped cream on top in order to be truly strawberry shortcake flavor!  This was so heavenly!  The bottom part was tender and light and soft, packed with jammy berries and gooey sweet jam, scented with vanilla and with a nice crunchy sugar top.  It was even better with the whipped cream!  If you are a strawberry shortcake fan and are in the mood for brunch, and something sweet but not overly sweet, definitely give this Vegan Strawberry Shortcake French Toast Casserole a try!

    Vegan Strawberry Shortcake French Toast Casserole

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk, you can use full fat coconut for more richness)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup quartered strawberries
    • 1 cup strawberry jam
    • 2 Tbsp maple sugar (or coconut sugar)

     

    For serving:

    • coconut whipped cream

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a two quart baking dish or 8×8 inch square pan.
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, sea salt, and vanilla until well combined, then add the bread crumbs and berries toss to coat in the mixture.
    3. Transfer half the mixture to the prepared baking dish, then spoon half the strawberry jam over it by the teaspoon.  Pour the remaining mixture over that (including the liquid, pour it over them), then drop the rest of the jam over it as you did the first time. Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 30 minutes or until the top is starting to brown and the liquid has absorbed at the bottom.
    5. Remove from oven.
    6. Serve with coconut whipped cream on top!
  • Vegan Berry Swirl Bread

    Vegan Berry Swirl Bread

    I am so ready for spring!  It felt like Spring here in Minnesota for about a week with temperatures in the high 30s and 40s and the snow was melting.  So I spent as much time outside as possible when I could and dreamed about actual spring and decided that making something with strawberries sounded good since they are a late spring fruit here.  I have been wanting to make a yeast bread for a few weeks now so I finally went for it!  Originally I thought a cinnamon swirl bread sounded good, but once I started to think about those strawberries I thought a berry swirl sounded even better!  Everyone makes cinnamon bread after all, but I have never seen a Vegan Berry Swirl Bread!

    Yes, I decided to mix strawberries and raspberries because I had both types of jam and I love berries in general.  They remind me of spring and summer and are my favorite fruits! I had some of Eric’s Dad’s home made jam on hand so it was perfect!  When I make yeast bread, I don’t usually go for a loaf, I make something like cinnamon rolls, or french baguettes or something that doesn’t need a pan for shape, but I thought I would branch out.  The dough for these is a sweet, yeasted vanilla dough.  I used full fat coconut milk to give it a bit of richness without adding too much straight oil, and I used flax eggs in place of eggs typically used in a bread like this.  It is just slightly sweet as it just has a little bit of sugar.  But I think it is the perfect amount of sweetness with the sweet jam swirl. 

     

    I just used organic all purpose flour for this because it was what I had on hand, but if you wanted to use whole wheat flour you could if that is what you prefer, it would just be a little more heavy.  I don’t know about you but there is something so satisfying about kneading yeast bread!  Don’t let it intimidate you as it did me when I was younger, it is not hard to make at all!  You just need to give it a little love and rising time.  The bread smelled amazing while it baked!  But I had to let it cool down because I wanted to give it a little glaze to make it pretty. 

    I gave it a coconut vanilla glaze, topped it off with some freeze dried berries and it was perfect!  So soft and pillowy and heavenly the texture, with the gooey sweet jam and smooth glaze it was so delicious!  It is nice because you don’t need to spread jam on this, since it is already there and honestly I thought it needed no adornment.  If you are looking for something delicious to make this weekend, definitely give this Vegan Berry Swirled Bread a try!

    Vegan Berry Swirl Bread

    Makes 1 loaf

    Dough:

    • 1/2 cup warm water ( 105-110F degrees)
    • 1 packet active dry yeast (1/4 oz)
    • 3/4 cup warm full fat coconut milk (I warmed it up on the stove)
    • 1/4 cup granulated sugar, maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups organic all purpose flour
    • coconut oil for brushing

     

    Filling:

    • 1 cup strawberry jam and/or raspberry jam (I mixed the two together)

     

    Glaze:

    • 1/4 cup coconut butter (not oil)
    • 3 Tbsp thin coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Topping:

    • freeze dried strawberries and/or raspberries

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 16×20 inch rectangle.
    8. Spread the jam evenly over the dough, leaving a 1 inch boarder.
    9. Roll it up, starting with the short end, then pinch the ends shut and the seam along the side.
    10. Place seam side down into an 8 1/2 x 4 1/2 inch greased loaf pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the bread has risen for 45 minutes, brush it with coconut oil, and place it in the preheated oven and bake for about 1 hour until the internal temperature is 190F degrees or higher and the bread is cooked through.  You may need to tent it with foil partway through if it gets too brown, I tented mine at 45 minutes because it was just right. 
    14. Remove from the oven and let cool.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the top of the bread, sprinkle with the freeze dried berries, and allow the glaze to set for a while before cutting until it is more firm. 
    17. Enjoy!

     

    This bread keeps covered at room temperature for up to 3 days, or refrigerated for up to 1 week. You can also freeze it, tightly wrapped or in an airtight container for a few months.

  • Vegan Strawberry Sweet Rolls

    Vegan Strawberry Sweet Rolls

    Spring has arrived in full force, the trees are blossoming, the grass is vibrant green, and the birds are singing.  I love it!  And, I am inspired to make desserts that have spring ingredients, like these Vegan Strawberry Sweet Rolls! Minnesota strawberries won’t be here for a little while, they are in their flowering stage, or at least the wild ones are. I have seen quite a few while hiking, so there should be plenty later in the season.  But for now I will settle for the store bought and frozen.  I have been wanting to make these rolls for quite a while, and I finally bought some yeast and found the time to do so.  Funny story, I popped them in the oven and the sirens started sounding for a tornado warning, so we had to go downstairs, but luckily by the time the storm passed, they were just about done baking and they turned out just right. 

    I love making sweet rolls, or any kind of bread dough for that matter, it is so relaxing kneading it!  For this dough, I used my recipe for cinnamon rolls but modified.  It has full fat coconut milk to give it a little richness, and flax eggs in place of the eggs used in regular roll recipes. I scented it with vanilla and sweetened it with maple sugar.  If you didn’t have maple sugar you could use brown sugar or granulated sugar instead and it will still turn out delicious! I used whole wheat pastry flour but you could also use all purpose flour for these if a lighter crumb and dough is desired.

    I filled the rolls with some jam that we received from Eric’s Dad.  He makes the best jam we have ever tasted!  He grows his own berries, and the jam is perfectly balanced.  Not too sweet like some store bought jams that just taste like sugar, this has just the flavor of real fresh strawberries.  It is perfect in things like these rolls!  I used plenty of it in the filling, so they were oozing a bit while baking, but that is just how I like them!  My kitchen smelled so heavenly when I pulled them from the oven!

    I frosted them with a faux cream cheese frosting made out of raw cashew butter, coconut butter, and coconut milk and it was the perfect thing to top them off with!  They turned out so heavenly!  Soft and sweet, gooey jammy berries and that rich “cream cheese” frosting!  If you are looking for a treat to make for brunch this weekend, definitely give these Strawberry Sweet Rolls a try!

      

    Vegan Strawberry Sweet Rolls

    Makes 12

    Dough:

    • 1/2 cup warm water ( 105-110F degrees)
    • 1 packet active dry yeast (1/4 oz)
    • 3/4 cup warm full fat coconut milk (I warmed it up on the stove)
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

    • 3/4 cup strawberry jam
    • 1 cup sliced (or frozen, thawed and drained) strawberries

     

    Glaze:

    • 1/4 cup raw cashew butter
    • 1/4 cup coconut butter (not oil)
    • 1/4 cup coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/2 tsp lemon juice
    • 1/4 tsp sea salt

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, maple sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9×15 inch rectangle.
    8. Mix together the filling ingredients and spread it evenly over the dough.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the rolls, and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Mini Strawberry Cakes

    Vegan Mini Strawberry Cakes

    I am sooo ready for spring!  We are getting little glimpses of it here in Minnesota in between the really cold days, but I can’t wait until all of the snow melts and we have green plants outside again, especially towards the end of spring when early strawberries are in season! It will be a while, I know but I can dream right?! Right now I will settle for above 40 degree days, that sounds fabulous. I am craving desserts with strawberries though, even though the fresh ones aren’t quite in season yet.  So I decided to make some Vegan Mini Strawberry Cakes last weekend!  Because why not bring a taste of early spring into my home?!

    For the cakes, instead of making mini layer cakes, which is a little more work and requires more pans (I only have 2 mini round pans), I made frosted bundt cakes.  I have a mini silicone bundt pan, and I figured I might as well use it since I have it!  It is one of those many pans that don’t see the light of day often and get shoved to the back of the cupboard, so it needed some baking love!  I am one of those people who collects weird pans, even though I may not use them much.  Eric had actually given me this one as a gift a while back.  It worked perfect for these cakes, especially since I wanted to fill them and the bundts have a nice hole in the center.

    I used my classic vanilla cake batter and they baked up nicely and my kitchen smelled amazing! I love the aroma of freshly baked vanilla cake, seriously it is one of the best smells ever (hence the name of this blog). I filled them with Eric’s Dad’s home made strawberry jam.  Seriously it is the best jam ever!  He even grows the berries in his back yard, we got to sample them when we visited him in Michigan last year.  So if you make these cakes, make sure you use good strawberry jam, it makes a difference!

    I frosted them with a buttercream frosting instead of just a glaze.  I know a glaze is what is classically on bundt cakes, but I didn’t think of these as actual bundt cakes, just strawberry cakes and I baked them in a bundt pan so that they would have a nice hole for the strawberry jam filling, which I wanted there to be plenty of. Plus I just love buttercream frosting, so I made a nice strawberry buttercream and it was heavenly on these!  The Vegan Mini Strawberry Cakes were totally scrumptious, and I much enjoyed devouring my first one with my mid-morning coffee!  If you are craving a strawberry dessert, definitely give these a try!

    Vegan Mini Strawberry Cakes
    Makes 4 mini cakes

    Ingredients:

    one 4 hole silicone mini bundt pan

    Cake:

    • 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 1 Tbsp cider vinegar

     

    Filling:

    • about 1/2 cup strawberry jam

     

    Frosting:

    • 3/4 cup vegan butter, I used Earth Balance (at room temperature)
    • 1-2 Tbsp plant based milk (add 1 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 1/4 cup freeze dried strawberries, blended in a blender until they are fine powder
    • 2 cups powdered sugar

     

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil the bundt pan.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25-30 minutes.  Remove from oven and let cool completely.
    8. Spoon jam into the center of each cake.
    9. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    10. Add the strawberry powder, and then powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    11. Spread the frosting over the tops of the cakes (to seal in the jam) and down the sides.
    12. Serve!

    Cakes keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar. (if you use the granulated it will be more green)

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    I feel like it has been forever since I made a baked fruit dessert.  Maybe since last year in fact!  I have been busy getting ready to move, so I haven’t done much baking lately but when I had some extra time this week I wanted to make something baked that involved strawberries!  I thought about making a pie but that required more effort than something without a crust so I decided on a cobbler!  I love cobbler just as much as pie!  Those tender biscuits on top are so good with the jammy fruit!
    For this one I kept the filling pretty simple.  Pretty soon we will have local strawberries here but until that time the organic ones I have been getting at the store have been pretty flavorful.  I just tossed them with a bit of maple syrup, and a touch of lemon and vanilla and the flavor was amazing!  For my cobbler I actually start the fruit baking in the oven first while I make the biscuits. That way it is nicely cooked and the biscuits don’t get too dark or overdone.
    For the biscuit portion, I actually use my scone dough recipe because I find that it is much more delicious than regular biscuit dough.  It  is light and fluffy in the middle, buttery and rich tasting and crispy on the outside.  For these I added pecan meal to give it a pecan flavor and that made them extra delicious!  I love using ground nuts in pie crusts, pastries and things like this!
    The cobbler smelled amazing while baking!  When it was all bubbly and yummy I pulled it out of the oven and waited for it to cool off, but not completely. Because I love a warm fruit dessert with some ice cream or whipped cream on the side!  This was heavenly! The strawberries were jammy and sweet, thee perfect pairing for the rich vanilla pecan biscuits!  If you have strawberries on hand, definitely give this a try!
    Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    Serves 4

    Fruit:
    • 3 cups fresh organic strawberries
    • 2 Tbsp maple syrup
    • 2 Tbsp organic whole wheat pastry flour
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup pecan meal*
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

     

     *raw pecans ground to a flour consistency in a food processor, almond meal could also be used.
  • Vegan Strawberries and Cream Sandwich Cookies 

    Vegan Strawberries and Cream Sandwich Cookies 

    I am all about the strawberries lately!  I got some organic ones for a good price at the store so I have been enjoying those, and Eric’s Dad sent us some amazing strawberry jam that he makes, so I have been making things with that!  Like these strawberries and cream sandwich cookies!  There was a limited edition Girl Scout Cookie when I was little that had a strawberry filling and a cream filling that I really liked the year wee bought it and I was thinking I should make something similar!  I don’t know why they didn’t make it for very long it was so good!  Luckily I can make my own veganized version with better ingredients.

    I started with a vanilla sugar cookie base.  This is the base I use for a blank palate for many of my other sugar cookies, but it is really good just as is too so I figured it would be delicious with the fillings!  These were not going to look like those Oreo style cookies like the original ones were, but that was ok with me. I didn’t care so much that they were fancy (the other ones had a cut out in the top too) I cared that they tasted delicious!

    They baked up beautifully and smelled amazing!  I love the aroma of vanilla scented baked goods!  It is seriously one of my favorite smells ever (and that is why I named my blog Fragrant Vanilla Cake)! Once the cookies had cooled I made a cream filling with a cashew butter and coconut butter base to make it rich and creamy!  It was heavenly once I added the vanilla and maple syrup to sweeten it!

    I sandwiched the cookies with the cream and the strawberry jam and I could not wait to taste them!  All of the components of the cookies had been really good on their own but they were heavenly when put together!  The buttery vanilla cookies paired perfectly with the rich cream and sweet gooey strawberry jam! If you are a sandwich cookie fan, definitely give these a try!

    Vegan Strawberries and Cream Sandwich Cookies 
    Makes 14 sandwich cookies

    Ingredients:
    Cookies:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups xylitol (coconut sugar may be used but keep in mind the cookies will not be the same pretty pink color)
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoon baking soda
    • 1 tsp baking powder
    • 1/2 teaspoon sea salt
    • 3 1/4 cups whole wheat pastry flour

     

    Cream Filling:

    • 1/4 cup raw cashew butter
    • 1/4 cup melted coconut butter (not oil)
    • 3 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 2 Tbsp filtered water or as needed

     

    Jam Filling:

    • 1 cup strawberry jam

     

    Instructions:

    1.  In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. In a large bowl, mix coconut oil with sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the baking soda, salt, then the flour, a cup at a time, mixing between each addition, until well combined.
    5. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
    6. Place in the oven and bake for about 15-18 minutes, until puffed and just starting to brown slightly.
    7. Remove from the oven, and allow to cool.  Repeat with remaining cookies and let cool completely.
    8. To make the cream filling, mix together all ingredients until smooth.  You want it a spreadable consistency just a little softer than smooth peanut butter. If it is too thick add a touch more water.
    9. To assemble the cookies, flip them over and spread about 1 Tbsp of the cream mixture over half, and strawerry jam over the other half and put them together.
    10. Enjoy!

     

    Cookies keep refrigerated for about a week, and frozen for up to 4 months in an airtight freezer container with a lid.

  • Vegan White Chocolate Strawberry Cream Pie

    Vegan White Chocolate Strawberry Cream Pie

    When I was little, there was this strawberry silk pie from Baker’s Square that they would have around Valentine’s Day that I just loved.  My Dad had gotten one a few times and it was sooo good!  It had a creamy strawberry layer, plenty of whipped cream on top, and pink white chocolate curls. I don’t even know if they make it anymore, but I was thinking about how good that pie was the other day and that I should make something similar but vegan.  I am not sure what was in the filling, but I thought a strawberry white chocolate cream filling would be amazing!

    So I got to work on it!  That pie had a classic pastry crust, so I made a traditional baked crust for mine.  The filling isn’t cooked, so I made the crust and cooled it before filling it.  It was my classic coconut oil crust that is nice and rich with a buttery texture.  I knew it would be perfect with the sweet filling!

    I made a strawberry white chocolate cream, starting off with coconut milk as the base and adding coconut butter and cacao butter for a white chocolate flavor and to thicken it. Plus a little vanilla and maple syrup for sweetness and plenty of berries to give it a lovely pink color and sweet flavor!  I also mixed in chopped strawberries, and swirled some strawberry jam into the pie.  You wouldn’t think that berries would be very flavorful this time of year since it is Winter here, but I lucked out and got some at Aldi that were just as good as summer berries!

    Lastly I topped it off with a coconut whipped cream and more berries.  It was so heavenly!  It was rich and creamy with plenty of strawberry flavor which was perfect with the mellow smooth white chocolate and vanilla!  I shared some with my Mom and she loved it as well!  If you are a strawberry fan, and looking for a Valentine’s Day dessert, this would be perfect!

    Vegan White Chocolate Strawberry Cream Pie

    Makes one 9 inch pie

    1 8 inch pie plate

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 1/2 cups mashed strawberries, divided
    • 1/2 cup coconut butter warmed to liquid
    • 1/2 cup cacao butter, warmed to liquid
    • 1/4 cup strawberry jam

     

    Cream Topping:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    For Decoration:

    • sliced strawberries

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to a9 inch removable bottom tart pan or an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven. Let cool completely.
    3. For the filling, combine coconut milk, maple syrup, sea salt, vanilla and 1 cup of the strawberries and blend until smooth. Add the cacao butter and coconut butter and immediately blend just until it thickens on a lower speed (don’t over blend or it may clump up.  If this happens just keep blending until smooth, then chill for about 30 minutes stirring occasionally until thickened).  Fold in the rest of the berries. Pour into the crust.
    4. Drop the jam over the filling by the Tbsp, and swirl with a knife to create marbling.  Place in the freezer to firm up (about 2 hours).
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    6. Once the cream is ready, spread over the top of the pie. Decorate with strawberries, and serve!
    7. Pie keeps refrigerated for 1 week in a container.
  • Vegan Chocolate Strawberry Cake 

    Vegan Chocolate Strawberry Cake 

    I haven’t made an actual layer cake in a while, so when I was craving chocolate cake this week, I decided to go for it.  They are a little more work than other cakes, and I am a busy person, so when I have time to make one, it is usually a relaxing day to play with recipes.  This one actually took me several days to make since I was making it after work, but I enjoyed the process.  I look at making cakes as a relaxing activity.  I thought about making just a regular chocolate cake, but I wanted to make something more special and incorporate berries, since Valentine’s Day is coming up.  I am all about the berries, and chocolate and pink desserts.  This one had a little of all of those things.

    It sort of evolved as I made it into the end result.  First, I made the chocolate cake layers. I used my date sweetened chocolate cake recipe for a nice and moist but light fluffy intensely chocolaty rich cake. I then was going to just put some berry jam and chopped berries.  But I thought, you know what would be even better?  A layer of strawberry cheesecake!  Why not?!  This is a fun experiment after all.

    So I made a strawberry cheesecake filling. Once that had set up, I wanted it to have a nice rich chocolate frosting, so I made my vegan cream cheese style frosting that has both coconut milk and cashew butter to make it rich and creamy. But I added in a good amount of cacao powder to give it that rich chocolate flavor.  It almost tasted like chocolate mousse and it was hard to stop sampling it!

    I could not wait to try the finished product!  It was so heavenly!  The soft decadent cake was perfect with the creamy sweet cheesecake filling, flavorful berries, and rich chocolate frosting!  This would be perfect for Valentine’s Day!  But of course it would be good year round, I am always in the mood for cake!

    Vegan Chocolate Cake with Strawberry Cheesecake Filling
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Cheesecake Filling:

     

    Frosting:

    • 1 15 oz can organic full fat coconut milk, chilled (use a brand that is at least 3/4 of the can coconut cream or the frosting will not set up, I prefer Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/3 cup cacao powder or unsweetened cocoa powder
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, water, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 30-35 minutes.  Remove from oven, let cool completely, then un-mold them onto two plates. cover and set aside.
    7. To make the filling, combine all ingredients but the fresh berries in a high speed blender and blend until completely smooth. Stir in the chopped berries.
    8. Place one cake into the bottom of a springform pan, then pour the cheesecake filling over it.  Place the other cake on top, and put into the freezer for a few hours until the center is all set.  Keep in the refrigerator until ready to frost.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.
    10. Unmold the spring form pan and place the cake on a plate.  Spread the frosting on the top and down the sides of the cake.
    11. Decorate with remaining frosting and enjoy!
  • Vegan Strawberry Shortcakes

    Vegan Strawberry Shortcakes

    If you grew up in the 80s or early 90s, then you probably remember Strawberry Shortcake. I loved strawberry shortcake. In fact, I wished I could be her at one point, living in a giant strawberry with my pets and baking things. I had the strawberry shortcake movie when I was little and I would sit and watch it over and over. And I had the dolls. She was pretty awesome. So now whenever someone mentions strawberry shortcake, I think of the character first, then the dessert.  But the dessert is pretty darn delicious. I even liked the store bought stuff people used to serve back in the day with the store bought sponge cakes and cool whip.  But now I have leveled up. I like to make my own biscuits and coconut whipped cream.

    So last week I was craving strawberry shortcake and I went for it!  You could go the cake route, but I make my own biscuits instead as I mentioned earlier because I feel like they hold up better and offer more texture. I actually use my scone base as the recipe and it is so rich, delicious and flakey!  This is the scone recipe that I use in the deli I work in and they always sell well. If you wanted to make these gluten free you could use Bob’s Red Mill All Purpose Gluten Free Baking Flour 1:1 it works just as well, I have tried it before.

    For the whipped cream, I made a simple lightly sweetened coconut whipped cream that was 100 times better than the cool whip I grew up eating on strawberry short cake. I am kind of obsessed with coconut cream in case you hadn’t noticed, I do use it a lot in my recipes, even for frostings.  I know you can just whip up the cream and leave it like that but I like it a little more stable, so I added in coconut butter to keep it from melting on the shortcakes.

    I cooked the strawberries with a little maple syrup, to make them all jammy and yummy for the shortcakes.  These turned out sooo good! I think they might have been the best strawberry shortcakes I have had, nothing like the ones I ate growing up, leveled up from those like 10 times!  If you have strawberries on hand, definitely give these a try!

    Vegan Strawberry Shortcakes
    Serves 4

    Ingredients:

    Fruit:
    • 3 cups fresh organic strawberries
    • 3 Tbsp maple syrup
    • 2 Tbsp lemon juice
    • 2 Tbsp arrowroot starch dissolved in 2 Tbsp lemon juice
    • 1 tsp pure vanilla extract

     

    Shortcake biscuits:
    • 1 1/4 cups organic whole wheat pastry flour
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

     

    Instructions:

    1. In a medium saucepan, toss together the berries and maple syrup, and cook over medium heat until the berries are starting to fall apart.  Add the arrowroot and lemon juice mixture and vanilla, stirring constantly and cook just until thickened.  Remove from heat and let cool.
    2. Preheat oven to 400 degrees with the rack at the center position.
    3. Meanwhile, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, along with the pecans, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.  Cut into 4 squares, then shape them into circles and place on a parchment lined baking tray.
    4. Place biscuits in the oven and bake for about 20-25 minutes until starting to brown and done in the middle  (but not over-baked).
    5. Remove biscuits from the oven and let cool.
    6. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    7. To assemble, slice a biscuit in half (carefully), spoon some strawberries and coconut cream over that and top with another biscuit and more coconut cream.  Repeat with the other 4.  Serve!
  • Vegan Strawberry Cream Cheese

    Vegan Strawberry Cream Cheese

    My Mom recently wanted me to try some vegan strawberry cream cheese that she had bought, because it was from a brand that had really good vegan ricotta that we both liked. I tried the cream cheese, but I thought it was just ok. It had kind of a weird aftertaste, and not enough strawberry flavor for me. I decided that I needed to make my own version of really good strawberry cream cheese that was more than just ok.

    For the base, I started off with a mixture of Dastony raw cashew butter and Dastony coconut butter from Raw Guru. They had recently sent them to me, so it was perfect! The cashew butter was to give it that creamy spreadable consistency that real cream cheese has and the coconut butter was to thicken it once it chilled since I also added water to it to make it smoother and more spreadable.

    I added plenty of strawberries to it as well, since this was strawberry cream cheese after all, and the strawberry flavor should be the star of the show unlike that other stuff I tried. What I used were freeze dried strawberries actually because they are packed with so much flavor, and not any extra moisture. Lastly a touch of lemon juice and sea salt to give it that slight tang and it was perfect!

    I pretty much lived off of blueberry bagels spread with a super thick layer of strawberry cream cheese for a time when I was little, and I think I would have loved this veganized version just as much because it tastes just as good as dairy cream cheese if not better! If you have ever been a fan of strawberry cream cheese, give this a try!

    Vegan Strawberry Cream Cheese

    Ingredients:

    Instructions:

    1. Place all ingredients in a high speed blender or food processor, and process until smooth.
    2. Pour into a container with a lid.

    Keeps in the refrigerator for up to 1 week.

  • Vegan Cheesecake Stuffed Chocolate Dipped Strawberries

    Vegan Cheesecake Stuffed Chocolate Dipped Strawberries

    When I am out running, often times I do my best thinking. It could be working out a problem in my head, thinking of the possible options to fix it, thinking up possible art projects, or many times it is ideas for recipes. That was how I came up with the chocolate dipped cheesecake stuffed strawberries that I made last week. I was thinking about how refreshing and delicious strawberries sounded and just wanted to make a simple recipe fixing them. I know I have been sharing a lot of strawberry recipes lately, but I am loving the fact that they are on sale a lot lately and they taste amazing because they are in season.

    We are kind of berry deprived much of the year here in Minnesota unless they come from far away but those ones aren’t very good, and they are expensive. I try to eat locally as much as possible too. Nothing beats fresh Minnesota strawberries! Anyways, back to those yummy chocolate dipped cheesecake stuffed strawberries. They are easy to make, so that is the best part, they just take a little time if you want them to look pretty.

    First, I dipped them in good quality vegan dark chocolate, then I made a luscious cheesecake filling. In the past I have made my cheesecake filling with a combination of full fat coconut milk cream and cashew butter, but since cashews don’t always agree with me I was happy that I had just received some Dastony macadamia nut butter from Raw Guru to use instead! It is super delicious stuff! I consider macadamia nuts kind of special, and the butter is just as amazing. It made for a creamy and delicious cheesecake filling.

    Once it was all piped into the strawberries, I was super excited. These are waaayyy better than classic chocolate dipped strawberries. But maybe I am biased since cheesecake is one of my favorite desserts. These are heavenly! If you want to impress someone, make them a plate of these babies! Now is the perfect time to make them too since strawberries are so flavorful this time of the year!

    Vegan Cheesecake Stuffed Chocolate Dipped Strawberries

    Makes 16

    Ingredients:

    • 16 larger fresh organic strawberries
    • 1 cup vegan dark chocolate or chocolate chips, chopped
    • 1/2 cup full fat coconut milk (the cream part from the top of the can)
    • 3 Tbsp Dastony macadamia nut butter, or raw cashew butter
    • 1/3 cup Dastony coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1 tsp lemon juice
    • 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt

    Instructions:

    1. Melt the dark chocolate in the top of a double boiler, then dip each strawberry into it, let the excess drip off and then set them on a parchment lined tray. Place in the refrigerator until the chocolate has hardened.
    2. Meanwhile, to make the cheesecake filling, in a blender or food processor, combine the coconut milk, macadamia nut butter, coconut butter, maple syrup, lemon juice, vanilla extract, and sea salt until well combined. Pour into a bowl, and place in the freezer for about 30-45 minutes or until thickened to the consistency of whipped cream stirring every so often. Once it has reached the desired consistency, put it in the refrigerator.
    3. Meanwhile, using a pairing knife, cut divets into the tops of the strawberries so you have a little cavity to put the filling in. Set aside in the refrigerator until you are ready to fill them.
    4. To fill the strawberries, place the filling in a pastry bag (or a ziplock bag with a hole cut in the corner), and pipe into the tops of the strawberries.
    5. Place back in the refrigerator for about an hour until they firm up more.
    6. Enjoy! Store any extras in the refrigerator.

  • Vegan Strawberry Rhubarb Crisp

    Vegan Strawberry Rhubarb Crisp

    Every year I look forward to strawberry rhubarb season. Ever since I was a little kid and I would eat my Grandma’s home made strawberry rhubarb sauce by the bowlful and finish off the 2 lb jars she would make in no time. She always had a bunch of rhubarb growing behind her garage so she made loads of sauce every year. She is no longer around, so I usually get my rhubarb from my Dad’s house, and I still make strawberry rhubarb goodies because they are always so good. There is just something about that perfect balance of tart and sweet.

    Last week, I decided that I needed to make something strawberry rhubarb ASAP because I hadn’t made anything yet this year. We have been a little behind here in Minnesota when it comes to weather and growing things. Since we had loads of snow that stuck around until far into April. It’s ok though, it is something to look forward to!

    So I got some rhubarb, and made a strawberry rhubarb crisp! I am honestly surprised that I haven’t put a recipe on my blog for this before, because I have made it many times over the years, but it is so good, and definitely something you need to try if you have rhubarb where you live. The thing I love most about it besides it just being good is the fact that it is so easy to make. I love crisp just as much as pie, but there is no rolling out a bottom crust to deal with.

    For the filling, I keep it simple just strawberries, rhubarb, maple syrup, vanilla and flour and it bakes up to bubbly perfection! For the topping I like to add oats and coconut along with my flour to give it even more crunch and it is sooo good! This crisp is fabulous when served warm with coconut milk ice cream! Get the recipe on my website:

    Vegan Strawberry Rhubarb Crisp
    Serves 2

    6 inch wide ovenproof bowl or pie plate

    Fruit:

    • 1 1/2 cups organic rhubarb, sliced
    • 1 1/2 cups organic strawberries, quartered
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 2 Tbsp organic whole wheat pastry flour

    Topping:

    • 3 Tbsp organic whole wheat pastry flour
    • 3 Tbsp large flake dried unsweetened coconut
    • 1/2 cup organic rolled oats
    • 3 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 3 Tbsp coconut oil

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with parchment paper on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, vanilla, sea salt, and flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 30-45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
    3. Remove baking fruit from oven. Top with the crumble topping, spreading it out evenly over the fruit. Bake for about 15 minutes until lightly brown and toasted on top (keep a close eye on it could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!
  • Vegan Strawberries and Cream Mini Loaf Cakes

    Vegan Strawberries and Cream Mini Loaf Cakes

    I was planning on making something strawberry rhubarb last weekend but I wasn’t able to get rhubarb, so I just went with the strawberry instead! I wanted to make something I hadn’t made before, so I decided on a loaf cake. I don’t usually make them, since a lot of times I want cakes with frosting, but a strawberries and cream cake with a sweet glaze sounded just as good plus a whole heck of a lot easier!

    I already had strawberries on hand, so that was an added bonus! I love it when I have all of the ingredients for a recipe that I randomly think up, and I don’t have to spend extra money to buy more. It is just a good feeling! Anyways, these cakes were really easy to make. I use smaller loaf pans, because I like to be able to share them, they bake up a lot faster and they are so cute! I mean, who doesn’t love having their own whole little mini cake?

    No fancy tools required to make this cake either, you just whisk them all together in a bowl, pour into the pans and bake! Your kitchen will smell heavenly while they are baking too, like strawberry shortcake. Unfortunately they have to cool before you un-mold them if you want them to look nice so you will have to wait until they cool to take them out unless you don’t mind messy cake. Which by the way would totally be ok if you didn’t have to photograph them like me, because I can dig messy cake with the glaze poured on in the pan and eating it out of there.

    For the glaze I kept it simple. I am not a fan of refined sugar so no powdered sugar here, just a simple glaze made from Dastony coconut butter from Raw Guru, a little lemon juice, maple syrup and strawberry powder. Once the glaze was poured over the cake, it was totally heavenly! Soft and sweet, packed with strawberry and vanilla flavor and just the pick me up I wanted on the weekend to go with my tea!

    Vegan Strawberries and Cream Mini Loaf Cakes
    Makes 4 mini loaf cakes

    4 mini (5×3 inch) loaf cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup coconut sugar
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1 cup coconut milk (at room temperature)
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp lemon juice
    • 1 cup sliced strawberries

    Glaze:

    • 3 Tbsp Raw Guru coconut butter, warmed to liquid
    • 1 Tbsp lemon juice
    • 1 Tbsp maple syrup
    • 2 tsp strawberry powder (I took freeze dried strawberries and ground them to powder for this)
    • filtered water as needed

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 2 mini loaf pans lightly so that the cake doesn’t stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk oil , coconut milk, vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    6. Cool cakes completely in pans on rack, about 1 hour. Let cool completely, then un-mold.
    7. To make the glaze, whisk together all ingredients, adding a little more water if it is too thick (you want to be able to drizzle it over the cakes).
    8. Drizzle the glaze over the cakes, and enjoy!

    *My mini loaf pans are 5×3 inches and 2 1/2 inches tall.  If yours are smaller, you will get 8 loaves, and decrease the baking time by half.

  • Vegan Strawberry Pop-Tarts

    Vegan Strawberry Pop-Tarts

    I was kind of a picky eater when I was little when it came to normal quick breakfast foods.  I didn’t like cereal or milk, I didn’t like oatmeal (which is funny because now, that is what I eat, and I have done so for the last 15 years), and I wasn’t much for regular toast. But what I really liked were toaster pastries.  Strawberry Pop Tarts or Strawberry Toaster Streudels were my favorite.  Now of course they weren’t the healthiest, and they probably had artificial stuff and loads of sugar in them, but I loved those things. Now I would think of them as dessert not breakfast, because of how sweet they were.  But that doesn’t mean I don’t think about them and how good they were sometimes.  But you know what?  I can make home made ones now and they are 10 times better.  I have made other types before, but never strawberry pop tarts, so that is what I decided to make last weekend.  I had some lovely strawberry jam I had recently made so it was perfect!  They actually don’t take as much time to make as you think that they will.  It is far less time than say making an actual pie with loads of filling that has to cook or something.

    They actually only took me about 15 minutes to make the dough, roll it out and fill it, and about 30 minutes to bake, so under an hour!  Not including the glaze of course, but that takes no time at all to make.  I made a simple pie crust dough, and it was fun to roll it out, and cut it into the rectangles. I am someone who gets satisfaction from cutting straight even perfect lines in things like this or cutting a cake evenly.  Weird I know.  If you wanted to get more fancy, I suppose you could cut these into hearts or something but I went with the classic shape.  Having the jam on hand already was much easier than making a filling, and it behaved better because there was less moisture in it as well.  Sometimes hand pies like this ooze but it stayed in place which I was happy about! They smelled amazing while baking, and I couldn’t wait to try them!

    Of course I gave them a pink strawberry glaze first like traditional pop tarts have.  No refined powdered sugar in it though!  Only coconut butter, strawberries, maple syrup and a little water. It kind of tasted like strawberry ice cream!  The pop tarts turned out so good!  The sweet jammy strawberry filling, flaky rich crust, and smooth glaze were heavenly together!  I consider these more of a dessert than breakfast, but I won’t judge you if you eat them in the morning like other toaster pastries.  The next time you are craving pop tarts, give these a try!  You could freeze some for when your mood to eat them strikes and have them on hand like regular toaster pastries (just don’t actually put them in the toaster or you will get sticky glaze in your toaster, just thaw them out and enjoy them instead) only if they last that long though, they are pretty delicious and they might just get eaten first!

    Vegan Strawberry Pop-Tarts
    Makes 8

    Crust:

     

    Filling:

    • about 1/2 cup strawberry jam (I used THIS RECIPE minus the jalapeno, but you can use your favorite jam)

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp strawberry powder (I ground up freeze dried strawberries with a mortar and pestle)
    • 1 Tbsp maple syrup
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spread about 2 Tbsp jam over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    4. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.
  • Strawberry Peach Avocado Quinoa Salad 

    Strawberry Peach Avocado Quinoa Salad 

    We have a quinoa salad in the deli I work in that has Summer fruits in it and it is pretty popular.  You wouldn’t think that quinoa and fruit would be a pair unless it was a breakfast quinoa or something but it actually really works as a savory salad!  I actually have made quite a few quinoa salads with fruit at home too, and they are always delicious.  The fruit has to be ripe and flavorful though. Buying fruit that is in season and ripe is the key to success when making dishes that include it.  Especially if it is going to be raw.  I decided to make one last weekend because I had extra peaches and strawberries from making a crisp, and didn’t feel like using them for dessert.  They were perfectly ripe, the peaches had that delicious aroma and the strawberries were packed with flavor.  So I thought that a simple salad would be best to let the flavors shine through.

    I love that quinoa is quick to make, contains protein and is a neutral flavor so it can be combined with pretty much anything.  I make it several times a week for those reasons.  I had made some ahead of time for a different meal, so this salad came together fast!  In addition to the fruit I felt like the salad needed something rich.  I usually pair a home made vegan chevre (goat cheese) with fruit in quinoa and it is delicious but I don’t always have it on hand, so sometimes I use avocado instead.  Trust me, it is just as satisfying as the cheese, and I always have some on hand because I buy a bag of avocados every week since I love them so much. You may be thinking avocado and fruit sounds weird together but they totally pair with each other!

    I also added some greens in the form of arugula to the salad, because I always try to get a serving of greens in every day.  I stir them into soups, toss them into salads like this or use them as a base for a salad, but they are something that I always have in my refrigerator and work into my diet every day.  Lastly, I made a simple lemon dressing with a hint of thyme and it was so good once it was all mixed together!  It is satisfying, balanced, and you will feel great after eating it!  If you are looking for a more substantial Summer salad, give this a try!  Only a few weeks of Summer left, so might as well enjoy it while you can!

    Strawberry Peach Avocado Quinoa Salad 
    Serves 2-4

    Ingredients:

    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 1/4 cup lemon juice
    • 1 Tbsp organic lemon zest
    • 2 Tbsp avocado oil or olive oil
    • sea salt to taste
    • 2 tsp fresh thyme leaves
    • 1 cup organic peaches, cut into 1 inch pieces
    • 1 cup organic strawberries, quartered
    • 1 good handful arugula
    • 1 large avocado, cut into large dice

     

    Instructions:

    1. To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.
    2. Whisk together the lemon juice, avocado oil, sea salt and thyme in a small bowl.
    3. To assemble the salad, combine all remaining ingredients in a bowl  and the dressing, and toss together until well combined.
    4. Enjoy!
  • Vegan Strawberry Peach Crisp

    Vegan Strawberry Peach Crisp

    There was a time a few years back (well more like 10 years back) that I made fruit crisps every weekend.  I mean, they are healthy, delicious and really easy to make.  Yes, I love things like cheesecake and pie but they are a little more work to make, and crisp is a little lighter with its higher fruit content.  So it was my weekend treat for a while.   It was always satisfying and I made sure that I was able to enjoy it soon after it was made while it was still warm.  Also, it had to have cool coconut milk ice cream too.   I love that contrast of warm and cool, the jammy fruit and the creamy rich ice cream.  Maybe I get my love of fruit crisps from my Mom.  I can remember back when I was in high school, when I would get home from my cross country or ski practice and she would have made some apple crisp that had scented the house with the most delicious aroma.  She always used oats in the topping for extra crunch (and fiber, but I didn’t care about fiber at that point in my life) instead of just the flour and butter most people used.   It was always so good!  I love a good apple crisp in the Fall, but nothing compares to sweet berry crisps in the Summer.  Not that I would ever turn down any fruit crisp.

    I realized this week when I was talking to my Mom and she mentioned how much she loves crisp, that I haven’t made one at all this Summer!  Now, that is just absurd, because it is not like I haven’t had fruit on hand.  I also realized how much I missed it suddenly and wanted to make some!  So on Friday, I picked up some organic peaches and strawberries and thought that they would make an amazing crisp flavor combination.  The peaches were just perfectly ripe and juicy, none of that woody dry stuff going on (like when they pick them too early sometimes), and the strawberries were sweet and flavorful.  That is why it is important to buy fruit when it is in season, so that you get the most delicious end result with your recipes.  Plus, if they are sweet, you don’t need to add as much sweetener to your recipe.

    These didn’t need much.  This recipe is very easy to make, you just mix the fruit together, bake it covered for a while, sprinkle it with the topping, bake it a little longer and it is done!  That is what I love about crisp, it is like pie just no bottom crust and a lot less work to make.  My kitchen smelled amazing while it was baking! I add a little coconut to the topping and it gives it a little something extra and just adds to the heavenly aroma!  I could not wait to dive in!  It had to be served with ice cream of course. I had some Bourbon Peach Ice Cream on hand, which was perfect with it!  The crisp was sweet, the fruit baked to jammy perfection, and the crisp topping the perfect contrast with it.  It is kind of like really good oatmeal cookies but more crunchy.  If you are looking for an easy but delicious dessert, give this a try!  Summer is almost over so get on it!

    Vegan Strawberry Peach Crisp
    Serves 2

    6 inch wide ovenproof bowl or pie plate

    Fruit:

    • 1 1/2 cups organic peaches, sliced
    • 1 1/2 cups organic strawberries, quartered
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 2 Tbsp gluten free all purpose flour

     

    Topping:
    • 3 Tbsp gluten free all purpose flour
    • 3 Tbsp large flake dried unsweetened coconut
    • 1/2 cup gluten free rolled oats
    • 3 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 3 Tbsp coconut oil

     

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with parchment paper on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, vanilla, sea salt, and flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 30-45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
    3. Remove baking fruit from oven. Top with the crumble topping, spreading it out evenly over the fruit. Bake for about 15 minutes until lightly brown and toasted on top (keep a close eye on it could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!
  • Vegan Strawberry Rhubarb Pie

    Vegan Strawberry Rhubarb Pie

    When I was little, my Mom and I used to go to this local 50s style diner restaurant that had the best strawberry rhubarb pie.  It was amazing. The perfect balance of tart and sweet, with plenty of jammy filling and a flaky crust.  I have had plenty of other ones that were just sub par because whoever made it added too much sugar and it was too sweet, or the flavor was just meh.  I am super picky about strawberry rhubarb stuff, because my Grandma used to make a simple strawberry rhubarb sauce with the rhubarb that grew in her back yard and nothing could compare to it, except a good pie like that one at a diner.  They were both just the pure flavors of strawberry and rhubarb and not much else.  So now, when I try to make strawberry rhubarb desserts, I try to get that balance right too.  I have been craving strawberry rhubarb pie for a few weeks now, and I just got some rhubarb from my Dad’s garden and organic strawberries were on sale at the store so I finally made time to make one.  I do not consider myself a good double crust pie maker, in fact, most of the time they turn out wonky and whatnot, so I usually opt for a crumble topping which is hard to mess up.  But I wanted a pie like the diner one, because that was what I was craving so I went for it even with that in mind!

    For the crust, I went with an organic whole wheat pastry flour, because it is what tastes the best to me.  It is what I used before I went vegan even, because I didn’t want to go for the bleached white flour and I had grown to love it.  Yes, I have made gluten free pie crusts (since I know some of you might wonder why this isn’t gluten free because many of my other recipes are), but I don’t prefer them if the pie is just for me and my family because we are not gluten intolerant so it is not a big deal to use the whole wheat pastry flour. However, if you are gluten intolerant, you can still make this pie, just sub Bob’s Red Mill all purpose gluten free flour 1:1 and it will still turn out (I have used it before for crust).  The dough will just be a little more fragile so you will have to be a little more careful.   I use coconut oil instead of butter in this crust and it gives it a slight sweetness that I enjoy.  I admit I was snacking on the scraps of this pie crust like cookie dough it was that good.

    For the filling I kept it super simple, just strawberries, rhubarb and coconut sugar.  Because the fruit was super flavorful that was all it needed.  Now like I said earlier, I am not an expert double crust pie maker, so I didn’t do anything pretty or special with the crust, just poked the vent holes in it and popped it in the oven.  It didn’t come out the prettiest, but you know what?  It tasted so good I did not care.  My pie crusts always look a little ugly (this one cracked because I wasn’t careful with the dough), but they taste good!  The fruit was perfectly jammy and sweet with just enough tartness from the rhubarb, and the crust was rich and delicious just like I had imagined it being. It got a big thumbs up from my family as well, so I know it is a keeper.  This is perfect served a little warm with some coconut milk ice cream!  Anyone else a big strawberry rhubarb fan?

    Vegan Strawberry Rhubarb Pie

    Makes one 9 inch pie

    Crust:

     

    Filling:

    • 4 cups organic strawberries
    • 4 cups organic rhubarb
    • 1/2 cup coconut sugar
    • 1/4 cup cornstarch

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into 2 10 inch circles on two sheets of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Set them both aside in a cool place.
    2. Pre-heat the oven to 375F degrees.
    3. To make the filling, combine the berries, rhubarb, coconut sugar, and cornstarch in a bowl, and toss together.  Pour this mixture into the crust, then take the other crust, and place over the top of the pie, using the parchment to assist you.
    4. Place in the pre-heated oven and bake for about  50 minutes or until the pie juices are bubbling (check the pie half way through, and if it is getting too dark, then cover the top with foil).
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Vegan Strawberry Jalapeno Gelato

    Vegan Strawberry Jalapeno Gelato

    Although I have my favorite ice cream flavors that I make again and again, I will never tire of coming up with new ones.  I have over 100 ice cream recipes on my blog already but why stop there?  Keeps it interesting for me at least.  Once you get your own ice cream maker, it is hard to go back to store bought.  Or at least for me, because I enjoy making it, and many of the store bought vegan ice creams don’t have a texture that I like, or are made with refined sugars or artificial ingredients.  I have tried other ones that had a good texture and no refined sugars that were just ok, but I missed my home made stuff.  Ice cream is so easy to make at home.  Even if you don’t have an ice cream maker (see the note in the recipe if you don’t).  I have been making it for over 10 years at home with and without an ice cream machine.  It feels like Summer here and I was craving some ice cream after a long day at work, so I made some strawberry ice cream a few days back.  Not just strawberry ice cream though, that isn’t exciting enough for me right now.  Strawberry jalapeno gelato!  I am a big fan of sweet fruit desserts with a kick from chilies. Especially in the Summer because chilies actually have a cooling affect on the body.  If you are skeptical, trust me on this one.  I started adding chilies to things because Eric loves spicy food and desserts and I have come to love them too.

    This ice cream was super easy to make.  I don’t want to go through too much work to make things on a work night, so all it took was a moment in the blender and it was ready to go into the ice cream maker.  The base tasted delicious like a strawberry milk shake with a kick. How did I give it that gelato like texture?  With a mixture of coconut milk and cashew butter.  It makes for a super rich base that you would swear had dairy in it.  I added in plenty of strawberries, a dash of lime juice and of course the jalapeno.  I did not seed it because I like the kick, but you can if you want.  It actually ended up being just the right amount of heat.  Something that doesn’t hit you right away, but slowly builds as you begin to taste it.

    The gelato turned out so incredibly good!  Like classic creamy strawberry ice cream with a little heat at the end and a pop of lime flavor.  You know what would be amazing?  If you made a strawberry ice cream float with this in some strawberry kombucha with a shot of tequila.  Yes, I have made something like this before so that’s how I know it is bomb!  If you are someone who likes to try new ice cream flavors, or maybe you just love chilies in things, give this gelato a try!

    Vegan Strawberry Jalapeno Gelato
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat organic coconut milk
    • 1/2 cup raw cashew butter
    • 1 1/2 cups fresh organic strawberries
    • 1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1/4 cup lime juice
    • 1 jalapeno, diced (seeds removed if you want it less hot
    • 1/4 tsp sea salt

     

    Instructions:

    1. Combine all ingredients in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    3. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Chocolate Dipped Key Lime Pie Stuffed Strawberries

    Chocolate Dipped Key Lime Pie Stuffed Strawberries

    Key lime pie has always been one of my favorite Summer desserts.  It has to be the good kind though, plenty of tart lime and not too sweet. When I was little, my Mom and I found the perfect recipe for it that was the perfect balance, and it always tasted amazing.  Especially on a hot Summer day.  But a lot of times when we would order key lime pie in a restaurant or buy it somewhere it was never as good and we were disappointed.  I remember one year at the Minnesota State fair they had a key lime pie on a stick.  Because at our state fair everything has to be on a stick in case any of you were wondering about that.  But anyways, I bought one to try, and I was disappointed because it was way too sweet and not tart enough.  I liked the concept though, because lime with chocolate is amazing.  I have since come up with vegan key lime pie recipes that I enjoy.  Like these Chocolate Covered Key Lime Pie Bars, or my Key Lime Pie Shooters, or this Key Lime Cheesecake.  I will never tire of key lime pie recipes.

    I was in the mood for some key lime pie a few days back, but I didn’t want to take a lot of time to make it, and thought strawberries  and chocolate would be amazing to add to it.  So, I came up with chocolate dipped key lime pie stuffed strawberries.  I mean, no they aren’t actual pie slices, but they are darn delicious and that filling is just like key lime pie.  I kept them pretty simple.  I trimmed a pound of organic strawberries (eating the insides, because why waste such deliciousness), then dipped them in a vegan dark chocolate.  I just melted down my favorite vegan dark chocolate chips and that did the trick.  I sometimes make my own chocolate but when I am in a hurry, it is nice to have some already on hand.

    For the filling I used a special secret ingredient I use in most of my key lime pie recipes, avocado.   It works perfect!  It is rich and creamy, neutral and lime, a bit of maple syrup and coconut butter to thicken it hides the fact that it is avocado and not some soft of dairy or egg filling like you would find in most classic key lime pies.  These little strawberries are super delicious!  I bet you can’t eat just a couple.  I needed quite a few.  I figure they are fairly healthy, you are getting your fruit and heart healthy avocado and dark chocolate all in one dessert!  I hope you will give them a try, I have a feeling you will love them!

     

    Chocolate Dipped Key Lime Pie Stuffed Strawberries
    Makes about 24

    Ingredients:

     

    Filling:

    • 1 ripe avocado (not so ripe that it is brown)
    • 1/4 cup lime juice
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 3 Tbsp coconut butter, warmed to liquid

     

    Instructions:

    1. To prepare the strawberries, cut the tops off, and cut a v shaped hole into the middle from the top so that you have room for the filling.
    2. Melt the chocolate in the top of a double boiler.
    3. Line a baking sheet with parchment paper.  Dip each strawberry bottom into the chocolate by about 3/4 of an inch to an inch depending on the size of the berry.  Place on the parchment paper.  When they are all dipped, place the sheet pan in the freezer until the chocolate is firm.
    4. To make the filling, put all of the ingredients in a food processor and process until smooth.
    5. Place the filling in a pastry bag, or a ziplock bag with the tip cut off, and pipe into each strawberry.
    6. Serve!  These are best enjoyed the day that they are made, but keep any leftovers refrigerated.
  • Vegan Strawberry Lemonade Truffles

    Vegan Strawberry Lemonade Truffles

    It was 90F+ degrees last weekend here in Minnesota. Which is pretty odd for this time of the year.  You usually don’t get a bunch of days like that until June or July.  But it feels like July!  It was character building for my Sunday morning run.  I really appreciated any trees to provide shade, or sprinklers in people’s yards near the street I could run through to cool off.  Because being in direct Sun was brutal.  If I stood in one place afterwards I would create a small puddle I was sweating so bad.  After I had taken a cooling shower, and hydrated I decided that I wanted to stay cool and not go back outside because I had sweated enough already.  It was a good day for an indoor activity and I felt like making something delicious in the kitchen.  But not something that would heat up the kitchen.  I decided on truffles.  Why not?  They are easy to make, and I had all of the ingredients.  I do a little happy dance when I have all of the ingredients for the recipe I am visualizing. These weren’t just going to be plain chocolate truffles, they were going to be strawberry lemonade truffles.  Because I am on a Strawberry kick.  I hope you all don’t mind, but I am loving anything strawberry lately.  Maybe because I was deprived all Winter long and they are plentiful finally.

    The truffles were fairly easy to make.  To make the filling creamy and rich, I used a combination that I normally use for my white chocolate base, cacao butter, cashew butter, and coconut butter.  Add a dash of vanilla and it is luscious.  But of course these were strawberry lemonade so I added plenty of lemon juice and zest, as well as freeze dried strawberries.  Why freeze dried?  Well, they add loads of flavor in things like this without a lot of moisture so you can get the correct texture.  The filling tasted kind of like strawberry lemon cheesecake!  I could not wait to combine them with the chocolate shell!  I thought about making them white chocolate, but decided on dark instead for more of a contrast.  And, because I love chocolate with both berries and lemon.

    Once the filling was all shaped and set, I dipped them in dark chocolate and could not wait to try them.  They were sooo good!  The filling was sweet, and a tad tart with the flavor of jammy berries and aromatic lemon.  It was perfect with the rich dark chocolate to accompany it!  They tasted like Summer and were actually kind of refreshing!  If you are a strawberry fan definitely give these a try.  They are the perfect thing to make when you are escaping the heat, because they won’t heat up your kitchen.

    Vegan Strawberry Lemonade Truffles 
    Makes 12

    Ingredients:

    Filling:

    • 1/4 cup cacao butter (2 oz) or coconut oil if unavailable
    • 1/4 cup raw cashew butter
    • 1/4 cup coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1 cup freeze dried strawberries
    • 1/4 cup lemon juice
    • 1 Tbsp organic lemon zest

     

    Dark Chocolate:

    • 2 cups vegan dark chocolate chips

     

    Directions:

    1. Combine all of the white chocolate ingredients but the berries and lemon juice and zest over a double boiler, and whisk until smooth.
    2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the lemon juice and zest. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Meanwhile, melt the chocolate chips in a double boiler, and whisk until combined and melted.
    4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
      Store any leftover truffles in the refrigerator.
  • Vegan Strawberry Lemon Cream Cheese Galette

    Vegan Strawberry Lemon Cream Cheese Galette

     
    It is the little things in life that make me happy.  For instance, when I went out for a run on Friday I was a bit tired and sluggish, but my spirits were quickly lifted.  The lilacs were starting to bloom.  Let me tell you, that is one of my favorite times of the year. They smell amazing and running past a row of them is like being in a garden.  I am so envious of anyone who has them in their yards.  Not only that, they were finally sweeping the streets in my city (sand is really hard to get traction on when you are running on asphalt), and they put the porta potties back out in the parks and along the trails.  Trust me, to a runner these things are big.  And it all made me so happy!  So I went into my day in a super good mood.  I decided after work that some baking was in order.  I like to bake when I am happy, or at least I have more motivation to!  One of my coworkers had made hand pies in the deli I work in and it made me want to make some when I got home.  Except, I am a little lazier so I went for making a galette with the same ingredients instead.  Trust me, it is a lot less work.
    A galette is like a way easier version of pie.  You only need one crust, and you don’t have to do anything fancy with it, since it is rustic.  I decided to give it an almond crust.  I had just gotten a box of goodies from Raw Guru, including some raw almond butter and raw almond meal, so I thought they would be amazing in a crust!  As a side note, if you visit the Raw Guru Website and you see something there you want to buy, you can use my coupon code FRAGRANTVANILLA to get 10% off your order!
    Back to the galettes, the almond products in the crust were amazing!  I like nut crusts for pastries, because it gives them a more rich flavor without adding too much other oil.  To be honest, I kept eating chunks of it before I rolled it out, since it tasted kind of like cookie dough.  Next, I made some vegan “cream cheese” filling from thick coconut milk and cashew butter with a touch of vanilla and lemon and it was sooo good! I knew it would be amazing with the strawberries!
    For the fruit filling I used some fresh organic strawberries I had bought at work since they were on sale, and they were so flavorful and delicious!  They barely needed any sweetening, and a touch of lemon juice made them shine!  It all baked up beautifully and my kitchen smelled amazing!  I could not wait to try it, but unfortunately I had to wait because it needed to cool off before diving in.  It was well worth the wait though!  Jammy flavorful strawberries, a lemon scented luscious cream cheese layer, and a flaky crust.  It was heavenly!  If you have strawberries on hand, and are craving pie but you are a bit intimidated by it, give this a try! It is much easier to make!
    Vegan Strawberry Lemon Cream Cheese Galette
    Makes 1 10 inch galette

    Ingredients:

    Crust:

     

    Cream Cheese:
    • 1/2 cup full fat coconut milk
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1 tsp lemon juice
    • 1 Tbsp organic lemon zest

     

    Filling:
    • 2 cups fresh organic strawberries, sliced
    • 3 Tbsp maple sugar or granulated xylitol
    • juice of one small lemon
    • a pinch of sea salt
    • coconut sugar, for topping

     

    Directions:
    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil and pecan butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Roll it out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it, place on a sheet pan.
    3. To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
    4. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    5. Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Spread the berries over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Sprinkle with a little sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if it is very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.
    *If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).
  • Vegan Berry Chocolate Chip Cookies

    Vegan Berry Chocolate Chip Cookies

    They make giant batches of chocolate chip cookie dough at the deli I work in.  Much larger batches than the rest of the cookies, because they are the most popular and they fly out of the store. I always see that big bowl of cookie dough, then want my own, and occasionally I will go home and make some cookies.  I mean, who doesn’t like chocolate chip cookies?  I loved them since I was little, although I am very particular about when I eat them. What I mean by when is the part of the cookie making process.  You see, I love the dough the most.  It is soft and comforting and delicious.  I could eat a whole bowl of dough.  But I suppose that defeats the purpose of cookies.  My second most favorite time to eat them is while they are still warm from the oven.  I love the gooey chocolate chips, and the softer consistency of the cookie before it has completely cooled.  I will eat cookies that have cooled but it is not the optimal time if you know what I mean.  So I am sure to enjoy them throughout the process.  That is why I love being the one making the cookies, instead of just eating them later, so I can do so!

    Anyways, I got the idea to make chocolate chip cookies a few days back, because there was that giant bowl of dough at work, and one of my other coworkers said she was going to make some at home too.  I was suddenly thinking that I needed some in my life!  The ones at work aren’t vegan, so I was making my own. Plus, I wanted to put a twist on it.  Add delicious berries!  I am craving berries again, we have been deprived of the more fresh ones here in Minnesota since last fall, so I miss them.  I didn’t have any fresh ones, so I used freeze dried in this recipe.  One good reason to use the freeze dried is so that they don’t add excess moisture to the dough.  The berries are still packed with as much flavor as fresh though, don’t worry!  The dough for these tasted amazing.  I had to keep sampling it, because it was one of those addictive things like potato chips or popcorn where I kept going back for more.  Plenty still made it onto the pan though, because I planned on sharing some of these cookies with others so I didn’t want to eat too much dough.

    They baked up beautifully and quickly!  From start to finish, it only took me less than half an hour to make them.  Granted I wasn’t able to dive in for a few minutes when they came out of the oven, but this is an easy to make cookie.  They are delicious!  Studded with sweet little berries along with the rich chocolate chips!  I recommend enjoying while still warm while the chips are gooey.  If you are looking for a new chocolate chip cookie recipe to try, give this one a go!  They happen to be gluten free and refined sugar free so it is a win all around!

    Vegan Berry Chocolate Chip Cookies
    Makes 16 large cookies

    Ingredients:

    •  2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1/2 cup raw almond butter
    • 1 1/2 cups maple sugar or coconut sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 3/4 teaspoon sea salt
    • 3 cups gluten free all purpose flour
    • 1 cup mini vegan chocolate chips or chocolate chunks
    • 1 cup freeze dried strawberries and raspberries

     

    Directions:

    1. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. Meanwhile, in a large bowl, coconut oil and almond butter with sugar and mix until well combined
      Mix in the vanilla extract and flax mixture until well combined.  Add the baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.  Mix in the chocolate chips and berries. Place in the freezer for about 10  minutes until it is firm enough to scoop (if it is too soft at all, it may not be, in that case proceed with scooping. It just depends on how warm the coconut oil was).
    3. To bake, Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. To Form the cookies take about a 2 inch chunk of dough, form into a ball and on prepared cookie sheets a couple inches apart, and press down just slightly. Bake for about 12-15 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool before enjoying.
  • Vegan Strawberry Shortcake Poke Cake

    Vegan Strawberry Shortcake Poke Cake

    I have seen poke cakes on Pinterest and Facebook but I have never actually made one or tried one myself.  Probably since most of them are made from boxed mixes and jello or already prepared ingredients and I prefer to do things myself.  But I decided last weekend to make one, since I had lots of strawberries on hand and I couldn’t imagine a lovelier way to serve them than soaked into a sponge type cake with whipped cream on top.  Almost like a giant strawberry shortcake, but better. There is nothing better than picking up a large container of fresh organic strawberries at the Farmer’s Market or store.  The local ones are the best.  Berries are one of the things I look forward to every year in the Summer because here in Minnesota we don’t grow them year round, and although they are available year round at the store, they just don’t taste as good when out of season you know?  So when they are in season, I consider them special and I love to use them in special desserts.

    For this cake, I wanted just a classic vanilla cake for the base.  I make a lot of date sweetened cakes (as I am sure a lot of you that follow my recipes have noticed), but that wouldn’t do for this one because they make for a darker brown cake.  I wanted it to be lightly colored.  So, I used xylitol for the sweetener and the cake came out a lovely light shade just like classic vanilla cake.  It smelled amazing while baking I might add.  It reminded me of the vanilla boxed cake mixes I used to beg my Dad to let me make when I was younger that always smelled amazing (yes, I used to make those a long time ago, don’t judge).  It was funny, I felt so grown up even though I was using a boxed mix and canned frosting.  No canned frosting or mixes today though. Just delicious home made vanilla cake.

    I made a slightly thickened strawberry sauce to pour over the cake after poking holes in it and and let it soak in.  I knew this was going to be good!  I topped it off with a creamy sweet whipped coconut cream, and it was lovely.  It tasted just like the vanilla cake I remember as a kid.  It was like strawberry shortcake but even better. If you have some fresh strawberries on hand, give this cake a try!  It is best in the Summer when the berries taste amazing.

    Vegan Strawberry Shortcake Poke Cake
    Makes 1 9 inch cake

    Ingredients:

    1 9 inch cake pan

    Cake:

    • 1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 3/4 cup granulated xylitol*
    • 1/2 cup avocado oil or virgin coconut oil, warmed to liquid
    • 1 cup light coconut milk (at room temperature)
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp cider vinegar

    Strawberry Puree:

    • 2 cups organic strawberries
    • 2 Tbsp maple syrup
    • pinch sea salt
    • 2 tsp arrowroot starch dissolved in 1 Tbsp lemon juice

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid

    Organic strawberries for garnish

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Line a nine-inch-diameter spring form cake pan with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick.
      Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    3. Whisk oil , coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    4. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    5. Use chopsticks to poke holes in it one inch apart from each other, and not too close to the edge of the cake.
    6. To make the strawberry puree, blend all ingredients in a blender until smooth, then pour into a small sauce pan and bring to a simmer. Once it is simmering, add the arrowroot starch mixture and whisk until it thickens.  Remove from heat, and pour evenly over the cake.
    7. Place the cake in the refrigerator, and allow to cool completely.
    8. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    9. Spread the whipped cream over the top of the cake.
    10. Garnish with fresh strawberries, and serve!

    *The reason I used xylitol for this cake was to keep it pale in color.  If you do not care for xylitol, use 1 cup coconut sugar or 1 cup maple sugar instead, just keep in  mind you will get a darker color cake.

    *Do not feed this cake to dogs, xylitol is toxic to them.

  • Cherry Berry Quinoa Salad with “Chevre”

    Cherry Berry Quinoa Salad with “Chevre”

    I have been eating more quinoa lately than I used to.  It stems from trying to eat a variety of vegan protein sources instead of my usual few in my meals (tofu, tempeh, garbanzo beans, lentils).  Plus, quinoa makes a great salad and that is usually how I enjoy it.  I can make a big batch ahead of time, and it makes a satisfying meal later. So, I have been making many different new recipes with it.  The most recent of which involved sweet berries and cherries.  It may sound like more of a breakfast porridge combination than a salad, but it was savory, sweet and super delicious!  In the past I have always jumped to making desserts first when I have fruit, but lately I have been trying to incorporate it into savory applications as well.  After all, I eat more meals than I do desserts.

    I decided to keep the flavors in this quinoa simple and just use lemon, mint and a little avocado along with some lime juice to flavor it.  No overpowering alliums in this dish.  I wanted the flavors of the strawberries and cherries to shine!  The mint just gave it a lovely fragrance along with the berries and lemon plus added the little pop of green color that it needed.  I tossed in some toasted walnuts for crunch and some nut “chevre” that I had on hand, and it was delicious!

    This is the perfect make ahead of time salad for Summer if you want something delicious for lunch or even of you are having a picnic or party and want to impress guests.  Just make sure your fruit is super flavorful, that is crucial to this tasting amazing!

    Cherry Berry Quinoa Salad with “Chevre”
    Serves 2-4

    Ingredients:

    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 1/4 cup lemon juice
    • 1 Tbsp organic lemon zest
    • 2 Tbsp avocado oil or olive oil
    • sea salt to taste
    • 1 cup cherries, pitted and halved
    • 1 cup strawberries
    • 1/4 cup fresh mint leaves (if larger, tear them into pieces)
    • 1/2 cup toasted walnuts
    • cashew chevre*

    To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

    To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined.  When ready to serve, sprinkle with the chevre (you will have more left over for another use).

    *Use this chevre recipe and omit the herbs: https://www.fragrantvanilla.com/vegan-herbes-de-provence-chevre/

  • 20 Delicious Vegan Strawberries and Rhubarb Desserts!

    20 Delicious Vegan Strawberries and Rhubarb Desserts!

    One of my favorite things about Spring besides the beautiful flowers and grass becoming green is the strawberries and rhubarb that are available. It is one of my all time favorite flavor combinations, and something I have been enjoying for as long as I can remember when my Grandma made strawberry rhubarb sauce during the Spring and Summer.  She always had giant rhubarb plants growing behind her garage so she had plenty to make it with. I love pretty much everything with strawberries and rhubarb, especially pies. There is just something so comforting about a warm strawberry rhubarb pie with cool vanilla ice cream or whipped coconut cream on top.  Simply heavenly!  So, because of my love for strawberries and rhubarb, I thought I would round up a few delicious recipes from my fellow bloggers for all of us to enjoy in one place!  Maybe you love it too and are looking for dessert recipes or ideas.  I know I always am!  So, enjoy this list, and hopefully it inspires you to make something delicious!

    Vegan Strawberry Rhubarb Ginger Ice Cream 

    Raw Strawberry Rhubarb Cheesecake Bars

    Vegan Almond Butter and Strawberry Rhubarb Jelly Bars

    Vegan Strawberry Lavender Scones 

     

    Paleo Strawberry Coconut Thumbprint Cookies by Strength and Sunshine

    Strawberry Rhubarb Coconut Milk Popsicles by Veggie Inspired

    3 Ingredient Strawberry Mousse by Easy Cooking with Molly 

    Strawberry Rhubarb Crisp by Beautiful Ingredient

    Individual Vegan Strawberry Rhubarb Cobblers with Almond Biscuits

    Vegan Strawberry Rhubarb Galette

    Vegan Strawberry Pie with Walnut Oat Crust By Where You Get Your Protein 

    Rhubarb Almond Tart by Occasinally Eggs

    Gluten Free Strawberry Rhubarb Lime Pie by by Unconventional Baker

    Vegan Strawberries and Cream Pie

    Raw Strawberry Rhubarb Cake

    Strawberry Peanut Butter Cheesecake by Contentedness Cooking 

    Vegan Lavender Gin Strawberry Shortcake by Healthy Slow Cooking

    Gluten-Free Vegan Strawberry Sponge Layer Cake by Rhian’s Recipes

    Strawberry Rhubarb Crispy Cream Cake by Amanda Nicole Smith

    Springtime Rhubarb Almond Cake with Fresh Strawberries by Black White Vivid 

  • Vegan Strawberries and Cream Pie

    Vegan Strawberries and Cream Pie

     

    I used to love Strawberry Shortcake as a child.  I am talking about the girl Strawberry Shortcake, not the dessert.  The one that was popular in the 1980s and early 90s when I was little.  She had it all as far as I was concerned.  She was cute, she lived in a cute little town with other dessert themed characters, she baked, she had pets, she smelled good (well, the doll I had did) she was awesome to my five year old self! My Grandma had taped one of her movies for me to watch, and I watched it over and over again, never getting tired of it.  I had a strawberry shortcake doll, and even pajamas among other things. Good times.  So, now whenever I smell strawberries, it makes me think of Strawberry shortcake.  Where am I going with all this Strawberry Shortcake talk?  No, I did not make the dessert with  the same name, but I did make a delicious pie including strawberries and it smelled like something that I imagine Strawberry Shortcake would bake.  I had gotten some strawberries on sale, and the first thing that came to mind to make was pie.

    We are were lacking sunshine at the end of last week with it raining on and off, so I decided that something bright and fruity like a strawberry pie would be perfect to bring us all out of that gloomy funk.  I have never made a strawberries and cream pie, so I was excited about this! I made a simple crunchy crust using one of my raw recipes I perfected a while back for raw desserts, and it was perfect.  What gives it the crunch is the sprouted, dehydrated buckwheat groats.  I keep them on hand already made in my freezer at all times.  If you have not heard of them, they are pretty easy to make.  You just buy raw buckwheat groats (most health food stores sell them in the bulk section), soak them in filtered water for 30 minutes, then dehydrate them on a tray until dry (about 24 hours) or if you do not have a dehydrator, place them on a lined sheet pan and bake them in the oven at the lowest temperature (170F or so), for about 5-7 hours until completely dry.  Then you may use them for recipes.  I like them in my raw crusts so that I don’t have to use so many nuts.  They are great for adding crunch to things.

    For the filling, I started out making a sort of strawberry jam on the stove.  Why on the stove?  Well, I wanted the berries to cook down a little to intensify in flavor and get rid of some of the moisture.  It worked out perfect, and I included it in both my filling and to swirl throughout the pie filling to give it  little jammy bursts of flavor throughout the creaminess.  It may seem like a few steps to make this pie, but it really isn’t difficult.  I made the crust and filling on a Friday evening to finish making and enjoy on Saturday and it worked out perfect.  Often times I make my desserts in steps or ahead of time.  Once the filling was all set, and I was ready to serve and enjoy it, I topped it off with coconut whipped cream.  OMG was it ever good!  Sweet luscious strawberry filling, ribboned with more flavorful strawberry jam, and topped off with a heavenly whipped cream all on top of a crunchy sweet crust reminiscent of graham crackers…so yummalicious!  This would be the perfect thing to serve at a Spring celebration, or for an Easter spread.

    Vegan Strawberries and Cream Pie
    Makes one 9 inch pie

    1 8 inch pie plate

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup ground flax seed
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Jam:

    • 3 cups fresh organic strawberries
    • 2 Tbsp maple syrup
    • pinch sea salt
    • 1 Tbsp arrowroot powder mixed with 1 Tbsp lemon juice

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup raw cashew butter
    • 1 cup of the prepared strawberry jam (from above)
    • 1 cup coconut butter warmed to liquid

     

    Cream Topping:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

     

    Instructions:

    1. To make the jam, combine all ingredients except for the lemon juice and arrowroot in a saucepan.  Cook over medium heat, until berries are jammy, and starting to fall apart, about 15-20 minutes, stirring often.
    2. Once they are jammy, stir in lemon juice mixture, and cook for a minute until thickened, then puree in a food processor (you should have about 1 1/2 cups).  Set aside, and allow to cool.  You will be using some in the filling, and some for the swirl in the filling.
    3. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    4. Press the mixture into a 9 inch removable bottom tart pan with high sides or pie pan greased with coconut oil.
    5. For the filling, combine all ingredients in a high speed blender (including 1 cup of the jam you made) and blend until smooth. Pour into the crust.
    6. Drop the rest of the jam over the filling by the Tbsp, and swirl with a knife to create marbling.  Place in the freezer to firm up (about 2 hours).
    7. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    8. Once the cream is ready, spread over the top of the pie.
    9. Pie keeps refrigerated for 1 week in a container.
  • Vegan Strawberries and Cream Layer Cake

    Vegan Strawberries and Cream Layer Cake

    I am so ready for all things Spring.  Like, bye bye cold weather, and hello Sunshine and 60 degrees, tulips blooming and green grass and leaves on trees.  Not that we haven’t had a mild Winter this year, but it is my least favorite season.  Another thing I am excited about is the Spring produce.  I love the veggies, like asparagus, peas and baby carrots, but I love strawberries the most.  Although, here in Minnesota we have to wait until practically the end of May to have local ones.  Luckily, I can satisfy my craving with frozen ones for now.  So I bought some and I am making some delicious desserts with them.  I made a strawberry ice cream a few days ago, and I decided to make a Strawberries and Cream Cake last weekend.  I had made a strawberries and cream cake years ago, and I decided that recipe needed a bit of revamping to make it even more delicious and prettier.  Since my cake baking and decorating skills have much improved since then.

    It was a cake I made for Father’s Day for my Dad, and it was good but I have made it even better and I am sharing that recipe with you today.  I wanted a cake that was packed with strawberry flavor, so I even put strawberries in the cake batter.  Because why not have vanilla strawberry flavored cake AND strawberry filling.  The cake portion of this was also fruit sweetened since I used dates along with the strawberries in the filling instead of sugar and it was just the right amount of sweetness.  I made a simple strawberry filling, because I wanted strawberries to be the star of this and have a nice layer of jam in between the soft cake layers.  Lastly, I topped it off with a luscious vanilla whipped cream.

    This cake was simply heavenly!  I shared some with Eric, and we were in luck!  The strawberry wine I made has aged enough to enjoy and it was ready just in time!  The cake was perfect, moist light layers scented with strawberry, the perfect amount of jammy filling, and a sweet creamy vanilla frosting!  This is the sort of cake every little girl dreams of for her Birthday.  Well, at least I would.  Because I love berries in all forms.  This cake was even better than that one I made a few years back for my Dad, so I am glad I updated the recipe.  I am also happy that Spring is now here and making this cake was the perfect way to celebrate!

    Vegan Strawberries and Cream Layer Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 1/2 cups of the water reserved
    • 1/4 cup organic almond butter
    • 2 tsp pure vanilla extract
    • 1/2 cup pureed organic strawberries
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 cup organic strawberries, quartered

    Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled
    • 1/2 cup organic cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil 2 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved date water, almond butter, strawberries, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then un-mold onto plates.
    7. To make the frosting, combine all ingredients in a high speed blender or food processor and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    8. To assemble, place one cake layer on a plate.  Spread 3/4 cup frosting over the cake layer.  arrange the strawberries for the filling over that.  Place the other cake layer over that, and spread the remaining frosting over the top and down the sides of the cake.

  • Vegan Strawberries and Cream Popcorn

    Vegan Strawberries and Cream Popcorn

    Strawberries are finally in season here, so I have been a little obsessed with them lately.  Strawberries and rhubarb of course, but strawberries on their own are pretty sweetly satisfying too.  Someone was telling me about some Mango popcorn at a local store, and I thought to myself, I want strawberry popcorn.  It was going to happen. No, I did not puree strawberries and pour them over popcorn, it was a bit more shelf stable than that.  I used freeze dried strawberries, about the most flavorful berries short of picking your own local ones.  They are great for when you want to add strawberry flavor without any moisture.

    Strawberries and cream popcorn

    I decided to call this strawberries and cream popcorn, because that is what it tasted like.  The classic dessert in snack form, popcorn style.  Kind of sweet and salty, just the sort of thing I crave.  It was easy to make, and sooo good!  I had a large pan of it sitting there, and let’s just say 1/4 was gone before the photo taking process was over.  That is sort of how it is being a food blogger. The food is right there calling your name. I wasn’t exactly generous with this either, I shared a small portion, but most of it I kept to myself, it was that good.

    Strawberries and cream popcorn 1

    I remember when I was a kid, they had flavored popcorn you could buy and it was these bright colors that I am sure were not real.  It was supposed to be berry, but it did not taste like real berries it tasted like nasty artificial flavors.  Sadly it was the pretty colors that drew my 8 year old self to it and I was not impressed after eating that stuff.  Well folks, this is the real deal version of that popcorn.  So much better, it tastes amazing like the essence of strawberry and you will not regret making it.

    Strawberries and cream popcorn 3

    Vegan Strawberries and Cream Popcorn

    Makes 8 cups

    Coating:
    1/4 cup raw cashew butter
    1/4 cup  plus 2 Tbsp raw coconut butter, warmed to liquid
    1 tsp pure vanilla extract
    2 Tbsp maple syrup (or to taste)
    8 cups plain popcorn
    1 cup organic freeze dried strawberries, crushed

    To make the coating, whisk together all ingredients until smooth, then pour over the popcorn in a large bowl, and add the berries. Toss together until all of the popcorn is coated, and the berries are evenly distributed. Allow to cool until the coating dries (I put it in the freezer for 15 min). Enjoy!



  • Mini Strawberry White Chocolate Layer Cake

    Mini Strawberry White Chocolate Layer Cake

    Strawberry White Chocolate Cake 5

    Sometimes I just feel like making a pink girly dessert.  Maybe it is the five year old in me that forever wants to wear sparkles and pink.  So what if I am 30 I think that way sometimes.  So, I decided last weekend I was in that sort of mood and wanted a pink cake.  Maybe it had something to do with being a little stressed out about something and wanting to escape with making and eating a happy cake. But hey, it worked.  Cake making to me is relaxing. It feels like an art form, and is in a way.  An edible art form.  The process is so much fun, especially licking the excess frosting and batter bowls and decorating.  It always makes me feel happy, especially if I am pleased with the end result.  Which I usually am, and if I am not it has to do with how it looks, not usually how it tastes (and sometimes it is ok to have an ugly cake that tastes amazing).

    Strawberry White Chocolate Cake 4

    So anyways, back to this cake I made last weekend.  I am in a strawberry eating mood, since it Spring, so I made a Strawberry White Chocolate Layer Cake. Strawberries infused the vanilla cake batter, and the frosting.  I also used a quick strawberry “jam” in between the layers to give it extra flavor. Now you may be wondering if you read the recipe, why I used freeze dried strawberries.  Well, simply put they are loaded with intense strawberry flavor.  So the batter has more strawberry flavor if I use them in there than fresh pureed berries, since it is baked. As far as the frosting goes, they do not add any excess water, so it keeps the frosting from getting runny.  I reserved the fresh berries for the jam.

    Strawberry White Chocolate Cake

    IMG_2946

    Speaking of frosting, I gave it a white chocolate flavor by adding cacao butter along with the coconut butter.  It tasted like white chocolate strawberry mousse.  I made this a little cake, just enough for me and Eric to share for dessert.  It was delicious!  It had an intense strawberry flavor, it was moist, sweet, and delicious.  This is the perfect special Spring dessert for two to share!

    IMG_2944

    Mini Strawberry White Chocolate Layer Cake

    Makes 1 6 inch 4 layer cake

    2 4 inch cake pans

    Cake:
    3/4 cup all purpose gluten free flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1 cup organic freeze dried strawberries
    2 Tbsp avocado oil
    1 tsp pure vanilla extract
    1/2 cup filtered water
    1 Tbsp apple cider vinegar

    Frosting:
    1 15 oz can organic full fat coconut milk
    2 Tbsp maple syrup
    3/4 cup organic freeze dried strawberries 
    1 tsp pure vanilla extract
    1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
    1/4 cup cacao butter, warmed to liquid

    Strawberry Jam:
    3/4 cup fresh strawberries
    1 Tbsp maple syrup
    1 Tbsp lemon juice
    1 Tbsp coconut butter, warmed to liquid

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of two 4-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, dried strawberries, and vanilla extract into a high speed blender, and blend until smooth*, then whisk this blended mixture into the flour mixture until well blended.

    Whisk the cider vinegar into the batter until bubbles form. Transfer cake batter to prepared pans, and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen if they are stuck at all. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then slice each in half horizontally so you have 2 layers out of each.

    Meanwhile, to make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and set in the freezer for about 30-45 minutes (whisking every 15) until it reaches the thickness and consistency of thick whipped cream or buttercream frosting.
    For the jam, combine all ingredients in a food processor and pulse until jammy, and the strawberries are still a little chunky.
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it. Spread a little jam over that (keeping it about 1/2 inch from the sides so it does not ooze). Place another cake layer over that, then spread more frosting over it, then more jam, then another cake layer.  Then more frosting and jam and the last cake layer. Spread the remaining frosting on the top and down the sides of the cake. Store any leftover cake in the refrigerator.
     
    If you would like to bake a bigger cake, double the entire recipe for a 6 inch cake, and bake it for about 30 minutes instead of 20.  If you would like an 8 inch cake, quadruple the recipe, and bake for about 1 hour instead of 20.



  • Raw Strawberry White Chocolate Cheesecake

    Raw Strawberry White Chocolate Cheesecake

    tulips

    Happy first full official day of Spring! I am so ready for it, and even though it doesn’t feel like Spring yet, I am using it as an excuse to wear my cute Spring clothes and eat Spring like desserts. I even got some beautiful Tulips from Eric which was awesome since I won’t be seeing any growing for a few weeks. I love when the Spring flowers first start to pop out of the ground, it is like the life has come back here since after winter everything is pretty brown.

    strawberry cheesecake 2

    Here in Minnesota it is not yet strawberry season, but I sure am craving them since to me strawberries remind me of Spring. They are the first berries available here during the growing season.  Luckilly I have frozen berries to satisfy that craving. Wyman’s was kind enough to send me some coupons to get some of their frozen berries to create a recipe with.  I was super happy about that, since I will have to wait for mid June to see fresh local strawberries here.  I don’t mind using frozen berries in the Winter because they tend to have more flavor than any fresh out of season berries you can buy (plus fresh are outrageously priced, think $12 a container which is what I saw a few weeks back).

    strawberry cheesecake 4

    Anyways, I decided I wanted to make something grand with these berries.  I wanted a big beautiful cheesecake filled with berry flavor and rich in white chocolate and coconut. I hadn’t made a raw cheesecake in a while, so this was the perfect time.  This was actually pretty simple to make, no multiple layers just strawberry white chocolate and berry puree swirled throughout and to top it off.  My Mom used to make a cheesecake tart with berries on top in a glaze, and I wanted it to look like that.

    strawberry cheesecake 1

    It turned out wonderful.  Sweet, loads of strawberry flavor and delicious. Those frozen berries worked out perfect, and there was no hulling or cleaning required which I was all for.  This would be a showstopper dessert for Easter dinner, but of course you don’t need any excuse to make it, just go for it.  I have included directions for making it with full fat canned coconut milk if young coconut meat is not your jam (and you don’t mind it not being raw).  It happens to be just a little larger than the raw cake, so please note that if you are making it. I hope you all have a wonderful Spring!

    strawberry cheesecake

    Raw Strawberry White Chocolate Cheesecake

    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1 Tbsp lemon juice
    2/3 cup pitted medjool dates or 2/3 cup raw coconut nectar
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 cups Wyman’s frozen strawberries, thawed, and drained of any excess liquid
    1/2 cup raw coconut butter (warmed to liquid)
    1/3 cup raw cacao butter, warmed to liquid

    strawberry swirl/puree:
    1 cup Wyman’s Frozen Strawberries, thawed and any excess liquid drained off
    1 Tbsp lemon juice
    3 medjool dates, pitted

    For topping:
    2 cups Wyman’s frozen strawberries, thawed and drained of any excess liquid

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, dates, sea salt, vanilla, and berries in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and cacao butter and process for a minute until blended. Set aside.
    For the puree, combine all ingredients in a high speed blender and blend until smooth.  Set aside.
    To assemble cheesecake, pour 1/3 of the cheesecake mixture over the crust, then drop some of the puree by the heaping tsp over that and swirl with a knife.  Then pour over half the remaining cheesecake, then more of the swirl by the heaping tsp. then swirl with a knife. Pour the remaining cheesecake mixture over that, then more of the puree (you will have extra puree leftover for the topping).
    Place in the freezer for about 4 hours to firm up.
    Once the cheesecake has firmed up, Place the whole strawberries on top of it, cut side down, and drizzle with the remaining puree.

    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.
    *If you have access to fresh organic strawberries, feel free to use them instead of the frozen.

    Non-Raw Filling for 8 inch cake:
    2 15 oz cans Thai Kitchen full fat organic coconut milk
    3/4 cup pitted medjool dates
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2 cups Wyman’s Frozen Strawberries, thawed and any excess liquid drained off
    1 1/4 cups coconut butter, warmed to liquid
    1/2 cup cacao butter, warmed to liquid

    Use the crust recipe for the 6 inch raw cake, the only thing that will be different is the filling.
    To make the filling, combine all ingredients in a high speed blender or large food processor and blend until smooth.  Continue with the rest of the recipe as you would with the raw cake above (the strawberry puree is the same).

    strawberry cheesecake 5

  • Vegan Nectarine Strawberry Lavender Almond Cobble Pie

    Vegan Nectarine Strawberry Lavender Almond Cobble Pie

         Nectarine Strawberry Lavender Cobble Pie
    Lately I am trying to always see the positive in things.  I was working on it yesterday on my run when it was very hot and sticky (it has been hitting 90 the last few days here), and I was feeling pretty miserable.  Yes it was hot, but I had so many good things going for me I decided trying to see the positive. I was able to run in the first place, which was not something that could be said a few years back when I was plagued with injuries.  I was feeling good other than the fact that it was hot, and keeping up a good pace, and at least there was no ice like there is in the Winter and I could wear minimal clothing and not be weighed down.  Soon there were way more positives than negatives about the situation I realized.  And what’s more, I don’t know about you, but I feel more accomplished when things don’t come quite so easy and I have to work for them. 
    Nectarine Strawberry Lavender Cobble Pie 1
    I decided that all that hard work deserved some pie.  I was thinking about it all day at work.  The thing is, I have a hard time deciding between two desserts sometimes, because they both sound good to me.  I wanted cobbler and I wanted pie. So I ended up making a cobble pie.  I had loads of nectarines at home, and some strawberries, so I combined the two for a deliciously sweet combination.
    Nectarine Strawberry Lavender Cobble Pie 2
    I decided I wanted to add in some lavender as well to make it even more heavenly and some almond in the crust to make it more flaky and delicious.  I made a my usual gluten free crust with the almond meal added for the crust, then delicious cobbler biscuits to top off the fruit instead of the usual crust.  It was pretty decadent, but oh so good!
    Nectarine Strawberry Lavender Cobble Pie 6
    I know what you are thinking…who wants to bake a pie on a 90 degree day when it is hot?!  Yeah I am kind of crazy, but my home is much cooler than the hot kitchen I work in all day so it was not so bad.  The pie was well worth it!  I got the best of both worlds, and it was a good ending to a good day. 
    Nectarine Strawberry Lavender Cobble Pie 4
    Vegan Nectarine Strawberry Lavender Almond Cobble Pie

    Makes 1 6 inch pie

    2 large nectarines, cut into small chunks

    1 cup strawberries, quartered
    1 Tbsp maple syrup
    2 Tbsp all purpose gluten free flour
    1 tsp dried lavender flowers
    2 tsp pure vanilla extract

    Crust:
    3/4 cups all purpose gluten free flour
    3/4 cup almond flour
     2 Tbsp coconut sugar
     1/4 tsp sea salt
    5 Tbsp coconut oil, in its solid form
    1 Tbsp pure vanilla extract

    about 2-3 Tbsp cold water

    biscuit topping:
    3/4 cup gluten free all purpose flour
    1/2 cup pecan meal*
    2 Tbsp coconut sugar
    1 tsp dried lavender flowers
    1/2 tsp plus 1/8 tsp baking powder
    1/8 tsp sea salt
    2 Tbsp solid coconut oil, cut into chunks
    1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    1 tsp pure vanilla extract
    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and lemon zest.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in vanilla and just enough lemon juice to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created. 
    Roll out into about a 7-8 inch round using parchment underneath and floured rolling pin.  Place bottom crust into a 6 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust. Place plate on baking sheet, and tent with foil.  Bake for 45 minutes until fruit is cooked through and bubbling.

    Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, almond meal, sugar, lavender, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall circle.

    Remove baking fruit from oven. Cut the dough circle into wedges, and place on top of the bubbling fruit.  When all biscuits are on top, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!



  • Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Strawberry Rhubarb Pies 3
    I had tons of strawberries and tons of rhubarb on hand last weekend, and I had a serious craving for strawberry rhubarb pie.  So I had to make some.  Strawberry rhubarb pie has been a favorite of mine ever since I had it in a diner with my Mom when I was about 5.  That sweet tart flavor is not like any other pie, and I was in love after my first piece.  I always ordered that same pie every time I went back there.  Now as an adult I am usually lazy and I just make a strawberry rhubarb crumble if I am going to bake.  But I wanted a pie last weekend.  A double crusted pie. One that I had to roll out the dough.  So I went for it.  I had never used gluten free flour for pie dough before since it has actually been about 3 years since I actually baked a pie (sad I know), but I gave it a go this time.  I made the crust lemon scented since lemon loves strawberries and rhubarb. 
    Strawberry Rhubarb Pies
    Strawberry Rhubarb Pies 1 Strawberry Rhubarb Pies 2
    It was actually pretty simple to make and it came together quick.  It looked perfect when it went into the oven but was cracked and had lots of character when it came out.  Just as a pie should be.  Bubbling filling oozing from it just begging to be eaten once cool enough to handle.  And it was delicious!  Even without any ice cream (which is what I usually have to top it off with but I didn’t have time to make any last week) it was wonderful.  Enjoy this still a little warm from the oven and you will be set! 
       Strawberry Rhubarb Pies 5 
    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust
    four mini pies
     
    Crust:
    2 1/2 cups all purpose gluten free flour
    3 Tbsp coconut sugar
    1 tsp sea salt
    14 Tbsp coconut oil, in its solid form
    1 Tbsp pure vanilla extract
    1 Tbsp lemon zest

    about 7-8 Tbsp cold lemon juice

    Filling:
    2 cups sliced rhubarb
    2 cups quartered strawberries
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    a pinch of sea salt
    3 Tbsp arrowroot starch

    coconut milk, for brushing
     coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and lemon zest.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in vanilla and just enough lemon juice to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 8 pieces and shape into rounds. 
    Roll each out into a 5-6 inch round using parchment underneath and floured rolling pin.  Place bottom crust into four 4 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together anc patch it up.
    Preheat oven to 400 degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into bottom crust, then carefully place top crust over and press together.  Cut vents into the top crust with a knife. Brush top crust with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least and hour. 
    Strawberry Rhubarb Pies 7



  • Raw Strawberries and Cream Truffles

    Raw Strawberries and Cream Truffles

    Strawberry Truffles

    We have all had one of those days.  You know, the ones where you wake up on the wrong side of the bed, repeatedly drop things, ruin things…like spilling something that stains on your favorite pair of shoes or burn a huge pot of soup and have to throw it out. Or have to face rude people throughout the day.  Although days like that are tough, it is always nice to know that at the end of the day you can do things to make yourself feel better.  After one of those days, I like to relax, maybe watch something funny, or make a new delicious recipe.  Involving chocolate is best.  Brownies are awesome, but truffles are faster. So, I had a tough day last week and made some truffles.

    Strawberry Truffles 2

    I chose strawberry white chocolate filling, because it sounded heavenly.  And it was.  I admit I sampled a couple truffles worth while making them because it was that good. With the dark chocolate coating even better.  You could not possibly be in a bad mood while enjoying one of these babies.  This recipe is a keeper for special occasions by the way.  I would definitely recommend it for Valentine’s Day next year.  But don’t wait until then to make these, enjoy them now!

    Strawberry Truffles 3

    Raw Strawberries and Cream Truffles

    makes about 10

    Filling:

    1/4 cup raw coconut nectar or maple syrup

    1/2 cup fresh strawberries

    1/2 tsp pure vanilla extract

    1/4 tsp sea salt

    1/2 cup raw coconut butter, warmed to liquid

    1/4 cup raw cacao butter, warmed to liquid

    Chocolate:

    3/4 cup melted cacao butter (or you may use coconut oil)

    1/4 cup plus 2 Tbsp maple syrup at room temperature

    heaping 3/4 cup raw cacao powder

    a good pinch of sea salt

    In a high speed blender, combine the coconut nectar, berries, vanilla, and salt and blend until smooth. Add the coconut butter and cacao butter and blend until combined.  Pour into a bowl, and place in the freezer until firm enough to scoop, about an hour.

    Once the filling is firm enough to scoop, scoop out little 1 1/2 inch balls, and set on a parchment lined sheet pan or tray.  Freeze until firm, about 1 hour.

    Meanwhile, when the truffles are almost ready, to make the chocolate, melt the cacao butter in the top of a double boiler with simmering water beneath (being careful not to let the chocolate mixture on top get above 115F degrees).  Or alternatively you can melt it in the dehydrator as I often do, it just takes a little longer.  Once the cacao butter is melted, whisk in all other ingredients until smooth.

    When ready to dip the truffles, place one on a fork, drop it into the chocolate, then lift it out, letting the excess drain off back into the bowl.  Place back on the tray, and repeat with the others.  Once they are all done, allow the chocolate to set (which will happen faster if you pop them in the freezer for about 10 minutes).

    Store candies in the refrigerator in an airtight container.



  • Raw Strawberries and Cream Doughnuts

    Raw Strawberries and Cream Doughnuts

    Strawberry Doughnuts 2

    I have been all about the strawberries lately. Mostly because I have been missing them all winter and suddenly they reappear looking so delicious and begging me to buy them and make something delicious with them.  I was going to make some strawberries and cream scones last week with some, but that didn’t work out because of the lack of an ingredient I needed so I decided to make raw strawberries and cream doughnuts instead!

    Strawberry Doughnuts 1

    Although I loved frosted doughnuts as a child, there was something beautiful about the glazed ones to me.  I was a big fan of Crispy Cream in high school.  Now I know that stuff would be way too sugary and sweet for me, but my home made doughnuts are just right. So I decided to go the glaze route this time with the doughnuts.

    Strawberry Doughnuts

    Were they every delicious! The dough was quite addictive as I was making them.  Hey, I had to taste it and make sure it was just perfect before shaping and dehydrating them right?! It was just sweet enough, with double the strawberry goodness since I used some dried ones I had prepared as well as fresh.  Once they were dehydrated I made a simple coconut butter strawberry glaze and it was perfect with the sweet doughnuts!  I am so happy Spring is here and has brought strawberries along to the party as well!

    Strawberry Doughnuts 4

    Raw Strawberries and Cream Doughnuts

    Makes 10

    Doughnuts:
    1 cup pitted medjool dates

    1/4 cup fresh chopped strawberries

    1/2 cup filtered water

    1/2 cup raw cashew butter

    2 tsp pure vanilla extract

    1/2 tsp sea salt

    4 cups finely shredded, dried coconut

    2 cups raw sprouted oat flour

    3/4 cup dried strawberries, chopped*

    Glaze:

    1/2 cup raw coconut butter, warmed to liquid

    1 Tbsp raw coconut nectar (or your choice liquid raw sweetener)

    1/2 cup pureed fresh strawberries

    1 tsp pure vanilla extract

    To make the doughnuts, combine the dates, strawberries, water, cashew butter, vanilla and sea salt and process until smooth.  Place the shredded coconut in a high speed blender and buzz to fine flour consistency (about 20-30 seconds but not too long or you will get butter).  Add to the mixture in the food processor, along with the oat flour and process until smooth and holding together.  Knead in the strawberries. Shape into 10 balls, and then shape into doughnuts and place on a dehydrator sheet.  Dry for about 5-6 hours at 115F or until not sticky.

    To make the glaze, whisk together all ingredients until smooth (it may seem clumpy at first, but it will thin out). Add a little water if it is too thick.  You want it to be runny enough to create a thin coat on the doughnuts once you dip them in but not so runny that it remains sticky.

    Dip each doughnut top side down into the glaze, then place right side up to dry.  Allow the glaze to set before serving.

    *To make dried strawberries, slice them thinly and place them on a lined dehydrator tray.  Dehydrate for 24 hours at 115F until very dry.

    Strawberry Doughnuts 3

  • Raw Strawberry Lemon Chia Seed Granola

    Raw Strawberry Lemon Chia Seed Granola

    Strawberry Lemon Granola

    I sometimes tend to get weird looks when I tell people about a dream of mine, or an idea I have for something I want to create.  Maybe that would bother most people, but not me. After all, no one who created anything great ever thought inside the box, and inside the box thinking is not for me.  I have never considered myself conventional and that is ok.  I love it.

    Strawberry Lemon Granola 2

    I get up early to run every morning before the sun is up, I don’t eat meat, I would rather spend time alone relaxing than go to a party, I still enjoy Hello Kitty band-aids even though I am almost 30, I eat my cake first, then the frosting, and I don’t like to make the same recipe twice when it comes to desserts or sweet things.  Maybe because I will get bored if I do.

    Strawberry Lemon Granola 1

    I make a lot of granola, and it is never the same.  This time, since it is Spring, and since strawberries and lemon are the essence of Spring, I made strawberry lemon chia seed granola.  Was it ever heavenly!  A little tart, sweet, and crunchy, with a hint of coconut…this is the perfect snacky snack as far as I am concerned.  It is wonderful as is, or on top of a smoothie bowl. It would be a sad day when I stopped creating new flavors for things like my granola, because then I would never be able to taste delicious combinations like this!

    Raw Strawberry Lemon Chia Seed Granola
    Makes about 8 cups

    2 cups raw buckwheat groats

    1 1/2 cups dried large coconut flakes

    1/2 cup chia seeds

    1/3 cup raw coconut nectar, or maple syrup (or more if you prefer sweeter)

    1/4 cup raw coconut butter

    1/2 tsp sea salt

    1 Tbsp pure vanilla extract

    1/4 cup organic lemon juice

    2 Tbsp lemon zest

    2 cups strawberries, thinly sliced

    Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and seeds. In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, lemon  juice and zest. Process until smooth and pour the mixture over the granola, add the strawberries and mix well with your hands. Spread out on 2 lined dehydrator, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.