Tag Archives: strawberries

Strawberries & Cream Coffee Cake

What a weekend! It all started when I got out of work late Friday night and got to baking some vegan and vegan/gf cupcakes for a friend’s wedding. Stayed up late, afraid that I would fall asleep and lay my head into the mixing bowl at any moment. On Saturday it was rush-rush-rush all morning, icing cupcakes, getting last-minute shoes for the wedding while also getting ready for LA Vegan Beer Fest afterward. The ceremony was gorgeous and I am so happy for my two good friends and their special day.

Talk about a “fashionably late” entrance, I got to the LAVBF at 4pm after an hour-long drive from Orange County! But, I was still able to squeeze some tasty foods and chats with great people in the 2 remaining hours. Going to the fest has been a tradition for me, and this was my 4th one! I can’t wait for next years. :)

Sunday was more visiting with friends that were in from out-of-town, tasty vegan eats (like a vegan churro in swirled soft serve, SO GOOD) and a dinner at Shojin on Monday night (another fantastic meal). Now, it’s back to work shooting cookbooks, making food over at Whole Foods and blogging for y’all, of course!

I made this incredible coffee cake on Mother’s day for my family/boyfriend’s family and everyone loved it! I have a mixed berry version on the blog and a pumpkin pie version in my Great Vegan Pumpkin eBook, as well. I’d have to say, this one is a new favorite for me! My next version will be with Apple Pie Filling, me thinks.

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Filed under Holidays, Sweet Recipes

Raw Strawberry Cheesecake Bites!

It’s Raw Wednesday, and today I have a delightful and delicious dessert for you guys! These lil’ cheesecake bites are a great way to get in a small, healthy snack after dinner and are pretty damn easy to make, too!

Ingredients (24 Servings):

For the crust:

1 Cup Raw Almonds

1/2 Cup Raisins, Soaked in Water

1/4 tsp. Vanilla Extract

Almond Crust

For the Filling:

2 Cups Raw Cashews, Soaked in Water

4 tsp. Maple Syrup or Raw Agave(the pure stuff!)

1 1/2 tsp. Coconut Oil

1 1/2 tsp. Vanilla Extract

6-7 oz. of Water

Soaking Cashews

For the Topping:

1 Cup Sliced Strawberries, without tops

1 tsp. Fresh Squeezed Lemon or Orange Juice

1 tsp. Water, to help blend


Get out a 24 ct. Mini Cupcake/Muffin Pan and line it with parchment paper or mini-paper cups. Take the almonds, raisins, and vanilla and pulse together in a food processor until it starts to look like the picture above (fine pieces but not pureed). Press around 1 1/2 teaspoons of filling into each cup and put into the freezer while you make your filling.

Almond Cups

Combine all ingredients for the filling in a blender and puree until it is VERY smooth, you may need to add a little extra water depending on how powerful your blender is. Then pour the filling into each cup, but leave about 1/4” at the top so that you can pour the topping in later. Put the tray back in the freezer for roughly 30 minutes so that it can solidify a little bit.

Pouring Filling

After 30 minutes have passed, puree your strawberries, juice, and water together until it is smooth. Proceed to pour the filling to nearly the top of each cup until you run out, there may be a couple of extra drops left (not much though). Put the tray back into the freezer and let the cheesecake bites set for 1-1.5 hours before serving. Store in freezer for eating later, if you’d like; but remember to let them sit outside the fridge for around 15 minutes before eating to get them at their best! :)

Raw Mini Cheesecakes

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Filed under Raw Recipes, Sweet Recipes

Raw Banana Cream Berry Tart

Raw Banana Cream Berry Tart

I made this little dish for a 4th of July get together, one recommendation that I can give you is to make sure you have enough time to cool this fully before eating/taking it to a get together. One more tip, don’t leave the strawberry tops on; they look great but they make eating the tart sort of a pain.


For the Crust I used a recipe from Ode to the Raw

Tart Crust

For the Filling:

1 1/2 Cups Raw Cashews, Soaked for 2 hours

 2 Bananas, sliced

1 tsp. Vanilla Extract

2 Tbsp. Raw Agave Nectar or Maple Syrup (Grade A), or more if you want it sweeter

2 Tbsp. Coconut Oil, hardened

1/2-1 Cup of water, depending on if your mixture is able to blend well

For Topping:

12 Strawberries, Cut in Half

1/2 Cup Blueberries

A few Blackberries if you have them on hand


Make crust and press it into your tart or pie pan, make sure that it is an even thickness throughout and put in the freezer for roughly 45 minutes to an hour. Meanwhile, take the filling ingredients with just a little bit of the water and put them in a blender (I didn’t use a food processor because the cashews don’t get as smooth a consistency as a blender). Add more water until the texture of the filling is completely smooth, but not too watery; sort of like pancake batter.


Take your crust from the freezer and pour the filling inside, making sure it is flat. Put, it back into the freezer for approximately 1-2 hours. Take out once it is firm and topped with sliced strawberries, and blueberries to your own accord. It is best served slightly frozen, not too hard and not too soft as to spill over when you cut it.

Strawberries on Tart


Filed under Photo, Raw Recipes, Sweet Recipes

Strawberry Mint Bubbly

Strawberry Mint Bubbly

This drink is a great substitute for morning mimosas, and is perfect for your 4th of July! Just take 2 strawberries (chopped) and 1 1/2 tbsp. fresh mint leaves, and muddle them in the bottom of a glass until it is mushed together pretty well. Pour in your favorite vegan champagne, chilled of course, and enjoy!

Muddled Berries

I know it’s not too classy to drink this with a straw, but it helps so that you don’t take down chunks of mint. This drink is super refreshing and I definitely recommend it!

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Filed under Photo, Sweet Recipes