Coconut Chocolate Swirl Cream Pie

This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.



Coconut Chocolate Swirl Cream Pie


•1 cup shredded coconut
•2 Tbsp maple syrup
•½ Tbsp coconut oil
•Pinch salt

Chocolate Avocado Mousse:
•1 Avocado
•¼ Cup maple syrup
•¼ Cup Cacao powder
•1 Tbsp coconut oil

Stir in:
•1 Can coconut milk, refrigerated (top cream only)

Chocolate swirl top:
•2 Tbsp maple syrup
•1 Tbsp cacao powder
Or use your favorite chocolate melted


1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.

Drizzled with Lindt 70% cacao.


Scooping a bite.


Nomnom … look at that silky mousse.




Roasted Cauliflower Lemon Pie



Yummy fall savoury cauliflower pie. Recipe as follows➡

Serves 4-6

For the roasted cauliflower:

•1 medium-large cauliflower, chopped into florets
•2 tbsp extra virgin olive oil
•½ tsp sea salt

For the crust:

•¼ Cup toasted walnuts
•¼ Cup rolled oats
•½ tsp baking powder
•½ tsp sea salt
•1/8 tsp fresh ground pepper
•1 Cup whole spelt flour
•3 Tbsp. extra virgin olive oil, plus extra to oil the pan
•2 Tbsp. unsweetened almond milk

For the filling:

•2 Tbsp. extra virgin olive oil
•2 medium onions, finely sliced
•5 garlic cloves, finely chopped
•½ tsp sea salt
•1/8 tsp ground turmeric
•3 tbsp freshly squeezed lemon juice
•¼ Cup unsweetened almond milk
•Fresh ground pepper



1. To roast the cauliflower, preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
2. Toss the florets in olive oil and salt, then arrange evenly on the tray and roast for 20 minutes. Turn each floret over and return to the oven for 10 minutes, or until the florets are browning.
3. Remove from the oven and set aside to cool while you make the crust.
4. To make the crust, reduce the oven temperature to 350ºF. Lightly oil a 22cm tart tin with a removable bottom or pie pan and set aside.
5. Place the walnuts, oats, baking powder, salt and pepper in a food
processor and blend until coarsely ground. Transfer to a bowl, add the spelt flour and mix well. Drizzle in olive oil and mix until evenly distributed. Add the almond milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more almond milk if it’s too dry.
6. Press evenly into the prepared tin, or roll out if using pie pan,
trimming excess pastry from the edges. Prick with a fork and bake for 15 minutes. Remove from the oven and set aside.
7. To make the filling, warm the oil in a frying pan over a medium heat. Add the onions and sauté for 5 minutes or until lightly browned. Add the garlic and cook for another 5 minutes.
8. Turn the heat down low, add the salt, and continue cooking for another 10 minutes, or until caramelized.
9. Stir in the turmeric, remove from the heat and transfer into a food processor. Add a quarter of the roasted cauliflower, the lemon juice, almond milk and a large pinch of black pepper. Blend until smooth and creamy, scraping the sides as necessary.
10. Spread into the prebaked tart shell and arrange the remaining
cauliflower on the top. Bake the tart for 30 minutes.
11. Remove from the oven and allow to cool for 15 to 20 minutes before serving.


Apple Crumble Pie


Happy thanksgiving Canada! 🍁

I made this yummy pie for dessert. I made a healthier version using a whole wheat crust, organic natural brown sugar and also coconut oil in the crumble and it turned out delicious! Here’s the recipe➡

For the pie crust (yields 1, 10″ crust)

· 1 ¼ cup whole wheat pastry flour
· ½ teaspoon salt
· 6 Tbsp cold butter
· 3-6 Tablespoons cold water (I used 4)

For the filling:

· 7 apples, cored, peeled and sliced
· ½ cup natural organic brown sugar
· 1 teaspoon cinnamon
· ¼ tsp nutmeg
· 1 Tbsp flour
· 2-3 Tbsp lemon juice

For the crumble:

· ¾ cup oat flour
· 1 cup old-fashioned oats
· 1-2 teaspoons cinnamon
· ¼ cup natural organic brown sugar
· ½ cup coconut oil, cold

1. Preheat your oven to 375ºF.

2. Spray an 8 inch pie pan with cooking spray.

3. In a large bowl combine flour, salt and cold butter with your fingertips until crumbly adding ice water until you get thick dough like texture (I used 4 Tbsp).

4. Knead dough lightly and shape a ball. On a floured surface roll out the dough until you get the right size to fit in your pie dish, place in prepared dish and bake for 10 minutes.

5. Meanwhile in another large bowl combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Pour over baked crust.

6. In another large bowl combine all topping ingredients with your fingertips until crumbly, spread over apple mixture.

7. Bake for another 30-35 minutes.

8. Let cool before eating.

Note: The filling makes a lot, I had extra filling leftover that I baked in separate dish and sprinkled a little extra crumble over and baked for 20mins.


Raspberry Tofu Cheesecake

Made this lovely cheesecake for my sisters birthday this past weekend. We headed out camping to my favourite place … Cowichan river. I came up with this last Christmas,  I just winged the recipe and it came out delicious so my sister requested I create again.  This time I added an extra brick of cream cheese. Also the crust is nut free as my mom is highly allergic to all nuts, feel free to use any nuts or seeds of choice in place of. See below for the recipe↓

▶Crust Ingredients:
• 3/4C Pumpkin seeds
• 1/4C shredded coconut
• 1C dates or more
• 1Tbsp cacao powder

▶Crust Directions:
Place pumpkin seeds and coconut in food processor and blend until little bits, add dates and cacao powder and blend until sticky enough to press into pan. Press into large 9″ spring form pan.

▶Cheesecake Ingredients:
• 1 Pkg. firm tofu (350g)
• 2 Pkg. Light Cream Cheese (500g)
• 250ml Plain Greek Yogurt
•1 Tbsp fresh lemon juice
•1tsp pure vanilla extract
•1C sweetener (1/2C xylitol & 1/2C honey)
•1/2tsp cinnamon
•1C fresh raspberries + extra for topping

▶Cheesecake Directions:
Pat dry tofu, combine with cream cheese and greek yogurt in food processor until smooth. Add all remaining ingredients and process again until well combined. Pour over crust. Bake at 400º for 45min. Turn oven off, prop oven door open and let rest in oven for 1 more hour. Remove from oven, cool and serve with toppings as desired.
Yes that’s a paper plate 😉 cheesecake camping style!

Blueberry Scone Pie

My old time favorite made healthy! Loved baking and eating scones back in the day but they were filled with refined flour and sugar so I have created a healthier version, recipe as follows.


1 egg
•1/4 cup coconut oil
•1/4 cup xylitol
•1/4 cup almond milk
•1tsp vanilla
•1 cup oat flour
•1/2 cup almond meal
•2Tbsp cornstarch or arrowroot powder
•1/4 cup unsweet shredded coconut
•1 tsp baking powder
•3/4 cup blueberries

Preheat oven to 350ºF and line 9″ round pan with parchment paper. With electric hand mixer beat egg, coconut oil, xylitol, milk and vanilla until well combined. In separate bowl combine remaining ingredients except blueberries until well combined. Add dry to wet and beat until well combined. Fold in blueberries carefully (if you use frozen berries, thaw out, rinse and pat dry before folding in). Press batter into parchment lined dish (it may not go all the way to edges) and bake 35-40 minutes. Makes 8 servings

220 calories | 22g carbs | 15g fat | 4g protein





This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:


The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF


For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!


My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future


…. stay tuned


This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.


Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”


I ate way too much, now time to hit the gym hard all week to work of this food baby!