Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim


  • food processor
  • blender


For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric


Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
chocolate mint bar

Chocolate Mint Bars

Ooh! The cooling sensation of this chocolate mint bar is so good. Peppermint and chocolate combine for a one-of-a-kind flavor that seems like it has its own season – winter.

this chocolate mint bar is comprised of a minty brownie base, layered with chewy coconut mint filling and topped with a cacao ganache. You will love it!

Let me know if you try this one!

Peppermint Layer Bars

Minty chocolate brownie, peppermint coconut filling and ganache topping, without processed sugar.
Prep Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, coconut, mint, walnuts


  • food processor
  • 8 inch square baking pan


Brownie base

  • 2 cups walnuts
  • 2/3 cup dates
  • 1/3 cup cacao powder
  • 1/2 tsp peppermint extract
  • 1 tbsp water
  • pinch sea salt

Mint Coconut Filling

  • 3 cups coconut, shredded
  • 2 tbsp maple syrup
  • 1/2 tsp peppermint extract
  • 1/2 tsp spirulina for color optional

Chocolate ganache

  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup cacao powder


Prepare brownie:

  • Place walnuts in a food processor and pulse to break down into a rough meal.
  • Add cacao powder, salt, peppermint and pulse to mix. Then add the dates and blend until crumbly. Add the water and pulse until the mixture starts to stick together.
  • Line a square pan with parchment paper with the paper extending up two sides for pulling the bars out of the pan.
  • Pour brownie mixture into pan and use hands or spatula to press into an even layer.

Prepare the mint layer:

  • Place the coconut in the food processor and blend until it reaches a fine meal texture. Then add the maple syrup, peppermint and spirulina, if using. Blend until it becomes sticky. Pour and press evenly over the brownie layer.

Prepare ganache:

  • Melt the coconut oil, add maple syrup and cacao powder and whisk until smooth and shiny. Pour over coconut layer and chill for an hour.
  • Cut and enjoy. Keep refrigerated for a week or freeze for up to 3 months.
pumpkin mousse

Pumpkin Mousse with Coconut Cream

Are you looking for a quick pumpkin dessert without all the sugar and dairy?This pumpkin mousse with coconut cream blends together quickly and only needs a short time in the fridge to firm up. It’s the perfect dessert to make for your holiday table or whenever you have an extra can of pumpkin puree in the pantry.

The coconut cream used in the recipe is from canned whole fat coconut milk, but you need to chill the can before opening. Refrigerating the can will cause the cream to separate and solidify, which then allows you to scoop out the cream. You can also purchase canned creme de coco, but strain off any water.

Dates are the main sweetener along with maple syrup. If you want to reduce the sugar impact even more, you can omit the maple syrup and increased the amount of dates. Be sure to pit the dates and let them sit covered with water for about ten  minutes to soften them. Before adding them to the blender, strain the dates and squeeze out any extra water.

For a bakes pumpkin pie recipe without the sugar, take a look at this post >> Pumpkin Pie

Pumpkin Mousse with Coconut Cream

This is pumpkin pie without the crust, creamy no bake mousse with light pillows of sweet coconut cream.
Prep Time30 minutes
chill time1 hour
Course: Dessert
Cuisine: American
Keyword: coconut, pumpkin
Servings: 6
Author: Chef Kim


  • blender
  • food processor



  • 1/2 cup dates, pitted soften in water
  • ¾-1 cup coconut cream, from full-fat canned coconut milk chilled
  • 3 tablespoon maple syrup
  • 2 teaspoon vanilla extract
  • 1 can organic pumpkin puree or cook your own
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 tablespoon coconut oil, melted


  • 2 cups coconut cream, liquid removed chilled
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • pinch salt


Prepare the Mousse:

  • Drain the dates and add to a blender with the coconut cream, maple syrup and vanilla. Puree to break down the dates.
  • Add the remaining ingredients for the mousse, pumpkin, spices and coconut oil and blend until smooth. Pour into serving dishes and chill for 30 minutes or longer. You can also pour this into a raw nut/seed crust or prebaked pie crust.

Prepare the Cream:

  • In a food processor, combine coconut cream, maple syrup, vanilla and salt, whip until combined well. Freeze for 20 minutes until slightly stiff and serve over mousse.


To use this mousse and cream in a pie crust, make sure to use a nut crust or prebake a traditional crust before filling. You will also need to increase the coconut oil in the mousse to 1/2 cup of melted oil. This will result in being able to cut the pie and have the filling a bit firmer. 
mango fresh and dried

Mango Berry Tart

Fresh fruit, no added sugar, amazing taste, what could be better than this mango berry tart. It is easy and quick to pull together.

I made this for a class on Breaking up with Sugar and everyone loved it. When you are eating whole plant foods, there is less of a need to watch your calories and carbs. Whole plant foods are complex carbohydrates and break down slowly for sustained energy and even blood sugar.  Fruit isn’t the culprit, it’s the non-nutritive added sugars in processed foods that are really causing the problems people have with sugar and raising the risk of disease.

This fruit tart is a delicious way to get healthy sweetness into your life. It is simple and fresh and tastes amazing. It looks beautiful as a tart but also layered in glasses to make a parfait that is suitable for breakfast or dessert.

Give it a try!

Mango Berry Tart / Parfait

Fruity and delicious, creamy and bursting with flavor without added sugar
Prep Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: berries, coconut, dates, mango
Servings: 6
Author: Chef Kim


  • 1 food processor



  • cups of shredded coconut
  • ¼ teaspoon vanilla
  • Pinch salt
  • 1/3 cup dates pitted and chopped


  • 2 mangos peeled and chopped (or use thawed frozen)
  • ½ cup dried mango soak for 15 minutes in water
  • 2 cups berries single or mixed, I like blackberries
  • 1 teaspoon lime juice


Prepare Crust:

  • To a food processor, add coconut, vanilla and salt and pulse to combine.
  • Add the dates and blend until dates are incorporated and mixture holds together when pinched. May need a few more dates.
  • Press into a pie dish or use as a layer or topping for a parfait

Prepare Filling:

  • In a food processor, pulse the dried mango and half of the mango cubes until thick and smooth. Be sure you have soaked the dried mango until softened.
  • Add the remaining mango and pulse a few times, should be chunky. Transfer to a bowl.
  • Fold in the berries and pour into a prepared pie crust or layer in cups for a parfait. Chill for an hour before serving.


The filling can be used by itself as a fresh fruit pudding.
Nuts can be added if desired to the coconut mixture, remove equal amounts of coconut as added nuts.
Any kind of berry can be used. If using frozen berries, thaw and strain any liquid before adding to the mango puree.
strawberry parfait

Strawberry Rhubarb Parfait

Are you ready for a simple delicious dessert? This strawberry rhubarb parfait is for you if you love that combination. The cream is this recipe is sweetened with banana and would be lovely used over raw brownies or fresh fruit as well.

Please take advantage of fresh berries as they become ripe this season. They are definitely better tasting when in season.  Berries are wonderfully packed full of antioxidants and vitamins for supporting a variety of body functions, especially anti-inflammatory and anti-cancer properties. So, get your fill of berries!

This strawberry rhubarb parfait is a good way to get in a serving of berries and feel like you’re treating yourself to something special at the same time.

Strawberry Rhubarb Parfait

A sweet and tart fruity dessert with a creamy cashew whip topping.
Prep Time30 minutes
soaking time1 hour
Course: Dessert
Cuisine: American
Keyword: cashew, rhubarb, strawberry
Servings: 4
Author: Chef Kim


  • blender


  • 2 cups Rhubarb chopped
  • 2 cups Strawberries sliced
  • 1/4 cup honey
  • 1 1/2 cups Cashews soaked for 1 hour and drained
  • 1 cup Water
  • 2 Bananas
  • 1/2 cup chopped nuts or seeds for garnish


  • Soak cashews in warm water enough to cover for an hour. Strain and rinse.
  • Place rhubarb, strawberries and honey in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest.
  • Combine cashews, 1/2 cup water and bananas in a blender. Blend very well until smooth and creamy. Add more water to reach desired thickness.
  • Divide the stewed strawberry rhubarb between four serving glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!


Chocolate Hazelnut Bliss Balls

Who likes Ferrero Rocher? These chocolate hazelnut bliss balls are a healthy version that tastes just as good. You’ve got to give them a try!

Use raw nuts and toast them yourself. You can substitute other nuts or seeds, but for the traditional taste, hazelnuts should be in the mixture. Nuts and seeds are great to include in your diet for the good fats and abundant minerals they provide.

Cacao powder can be used in place of the cacao nibs for the topping; however, the nibs provide a great crunch. Cacao is a good source of antioxidants but does contain some caffeine. Don’t eat too many!

Chocolate Hazelnut Bliss Balls

Prep Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, Hazelnuts


  • food processor


  • 15 whole hazelnuts
  • 1/2 cup hazelnuts
  • 1/2 cup cashews
  • 1/4 cup rolled oats
  • 1 cup dates
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • 1 tbsp water
  • pinch sea salt


  • 1/4 cup cacao nibs
  • 1/3 cup hazelnuts


  • Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
  • Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
  • Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
  • Add the water and pulse to combine, the mixture should become fudgy and stick together.
  • Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
  • Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.
  • Enjoy!
almond butter bites

Almond Butter Bites

If you need a little indulgence, these little bites are perfect. They are packed with protein and a little sweetness that makes for a perfect treat.

You can definitely substitute any nut or seed butter you have on hand. Try making your own by blending your nut or seed of choice in a food processor until it becomes creamy. Be patient, it takes a few minutes of blending.

The flour is flexible, so if you don’t have oat, you can use rice, sorghum or buckwheat.

Give these a try and let me know how much you love them.

Almond Butter Bites

Soft and chewy treats that satisfy.
Prep Time10 minutes
Cook Time8 minutes
Course: Dessert
Cuisine: American
Keyword: almond, cookies, gluten free,
Servings: 12
Author: Chef Kim


  • 1/2 cup almond butter or other nut/seed butter
  • 3 Tbsp gluten free flour (oat, rice, sorghum, buckwheat)
  • 1/4 cup coconut sugar
  • 3/4 tsp baking soda
  • 1/2 banana, mashed
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 Tbsp dairy free chocolate chips optional


  • Combine flour, sugar and baking soda in a medium mixing bowl and whisk.
  • Add wet ingredients to the bowl, mixing thoroughly to form a dough.
  • Roll into small balls of equal size, about 1 tablespoon.
  • For chewy cookies, refrigerate for 30 minutes. You can freeze the dough at this point and save for future cookie baking.
  • Bake at 350 degrees for 8 minutes. The cookies will look under done but will firm up while cooling. Let cool for 10 minutes.
  • Melt chocolate chips and use a fork to splatter chocolate over cookies.
carrot cake

No Bake Carrot Cake

No bake carrot cake isn’t the norm, but it is fresh and tasty! It’s full of flavor and void of refined sugar, gluten, eggs and butter, which sets it apart from the classic. This no bake carrot cake is made with dates and a little maple syrup for sweetness, blended with green apple and zucchini for the binder. Coconut flour, coconut shreds, flax meal and walnuts make up the bulk of the cake.

This recipe comes together fairly quickly, but you need time for the cake to chill before frosting it. The maple vanilla cashew frosting is so delicious, I know you’ll love it.

You can half the ingredients for a smaller cake and also make a thicker single layer cake if you don’t want to layer it up. to garnish the cake, I like to sprinkle the top with crushed ‘Bare’ coconut chips which add a fun crunch and looks pretty. Unsweetened coconut shreds work as well.

Give it a try and let me know what you think. It’s a great healthy way to celebrate.

No Bake Carrot Cake

Fresh and delicious carrot flavor with a nice crumb and delicious vanilla maple frosting.
Prep Time45 minutes
Chill time3 hours
Course: Dessert
Cuisine: American
Keyword: coconut, dates, fresh carrots, walnuts
Servings: 12
Author: Chef Kim


  • food processor
  • blender
  • 1 12" spring form pan


Ingredients for the cake:

    Dry Ingredients

    • 4 cups carrots, shredded
    • 1 cup coconu flour
    • 2 cups unsweetened coconut shreds
    • 1/2 cup flax meal
    • 1 cup walnuts
    • 1 cup dates, finely chopped

    Wet Ingredients

    • 1 cup dates
    • 1/2 cup water
    • 1 green apple, peeled and chopped
    • 1 cup zucchini, peeled and chopped
    • 1 T vanilla
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp sea salt
    • 1/4 cup maple syrup

    Ingredients for the frosting:

    • 2 cups cashews, soaked for 1/2 hour in hot water
    • 1/2-3/4 cup coconut cream from canned full fat coconut milk chill can then scoop off solid cream
    • 2/3 cup maple syrup
    • 2/3 cup coconut milk
    • 1 Tbs vanilla extract
    • 1 Tbs lemon juice
    • 1 cup coconut oil, melted
    • 1/2 cup unsweetened shredded coconut or Bang coconut chips optional


    To make the cake:

    • Prepare the cake pan: separate the bottom from the ring of the spring form pan. Tear a sheet of parchment paper that extends a few inches beyone the diameter of the base. Cover the base with parchment, place the side ring over the paper and attach, folding the paper under the pan.
    • Shred the carrots using a food processor with the shredding disc blade.
    • Change the processor blade to the S blade and add the coconut flour and flax to the carrots and pulse a couple times. Pour into a large mixing bowl.
    • Add remaining dry ingredients to the processor and pulse several times to combine and roughly chop the walnuts. Pour the mixture into the mixing bowl and toss with the carrot mixture.
    • In a blender, combine the dates and water and blend on low until the dates are blended
    • Add remaining wet ingredients to the blender and blend until smooth.
    • Pour mixture over the dry ingredients and use a spatula to fold together making sure to evenly mix.

    To make the frosting:

    • Add all the frosting ingredients except the melted coconut oil to a high speed blender. Blend starting on low and increase to high for a minute or two until the mixture is completely smooth.
    • Stop and add the coconut oil, and blend again until the oil is incorporated. Stop to scrape the sides and blend again.

    To assemble:

    • Scoop 5 loose cups of the cake mixture into the pan, spread evenly and then using the palm of your hand or flat spatula, press the mixture firmly and evenly into the pan. You should have about the same amount left in the bowl.
    • Pour half of the frosting over the cake and spread evenly with a spatula. Place in the freezer for an hour.
    • Remove from freezer and scoop the remaining cake mixture ove rthe frosting and press down evenly.
    • Pour remaining frosting over cake and spread evenly. Sprinkle with unsweetened shredded coconut if desired or try Bang coconut chips. Chill in the refrigerator for at least two hours before cutting and serving.


    This recipe can be cut in half for a two layer 6" cake or a single layer 8-9" cake.
    high C Compote

    High Vitamin C Compote

    Supporting your immune system with food can be delicious with this high vitamin C compote. You can use it in so many ways. Try it over oat milk yogurtor banana nice cream, on top of granola or your favorite gluten free cake, or even try it spread over seed butter for a nostalgic PB&J.

    High Vitamin C Compote

    Boost your immune system with this delicious berry filled topping.
    Prep Time30 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: berries, cranberries, dairy free, gluten free,, rose hips
    Servings: 4
    Author: Chef Kim


    • food processor


    • ½ cup cranberries
    • 1 cup raspberries fresh or frozen, thawed
    • ½ cup goji berries soak to soften
    • 1 orange and zest
    • ¼ cup rose hips soaked until soft
    • ¼ cup orange juice
    • 1 tablespoon honey to taste
    • 1 Tablespoon chia seed
    • 1/2 teaspoon Cinnamon and ginger or more to taste


    • Soak the rosehips in warm water for 20 minutes.
    • Soak the goji berries for ten minutes in room temperature water.
    • Zest the orange, then remove the peel.
    • Combine everything in food processor and pulse until combined but still chunky.
    • Serve over coconut yogurt, granola or frozen banana ice cream or use as a jam.
    • Store in a sealed container and refrigerate for up to a week.
    nice cream sandwich

    Homemade Nice Cream Sandwich

    I loved ice cream sandwiches as a kid and grown up, before eliminating dairy. The brownie thins in this recipe remind me of the soft chocolaty sandwich cookies that surround the traditional vanilla ice cream in that not-so-healthy treat I once enjoyed. This homemade nice cream sandwich recipe makes it possible to have a gluten-free dairy-free delicious and healthy treat that rivals the flavor and nostalgia I remember.

    The parts of this recipe can definitely stand alone, but the combination is perfection.

    Homemade Nice Cream Sandwich

    So tasty it reminds of being a kid
    Prep Time30 minutes
    Cook Time30 minutes
    freezing time2 hours
    Course: Dessert
    Cuisine: American
    Keyword: banana, cashews, chocolate, dairy free, gluten free,
    Servings: 6
    Author: Chef Kim


    • blender
    • food processor optional
    • baking sheet


    For the Nice Cream:

    • 1/2 cup cashews soaked 30 minutes in warm water, drained
    • 1/4-1/3 cup water or plant milk
    • 1 Tbs coconut oil melted
    • 4 large bananas sliced, frozen
    • 1 tsp vanilla
    • 3 Tbsp plant milk

    For the Brownie thins:

    • 1/2 cup + 2 T oat flour
    • 1/4 cup cacao powder
    • 1/2 cup coconut sugar
    • 3/4 tsp baking powder
    • 1/2 tsp sea salt
    • 1/4 tsp baking soda
    • 1/4 tsp xanthan or guar gum
    • 1/4 cup avocado oil or mild olive oil
    • 1/4 cup plant milk
    • 1/4 cup mashed sweet potato or applesauce
    • 1 Tbsp vanilla extract
    • 1 Tbsp honey


    To make the nice cream

    • In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
    • Then add the remaining nice cream ingredients and blend until it resembles soft serve.
    • Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
    • It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.

    To make the brownie:

    • Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
    • In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
    • line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
    • Place in a 350-degree preheated oven and bake for 13-15 minutes.
    • Remove and allow to cool completely.

    To assemble:

    • Remove the nice cream from the freezer, allowing it to thaw lightly.
    • Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
    • Spread nice cream over one side of the brownie to at least an inch thickness.
    • Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
    • Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.