Pecan Pie with an Apple Coconut Topping (vegan, GF, raw, refined sugar-free)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

We’re a bit behind on our recipe posts, sorry everybody! I made this baby a few months ago and looking through these photos again has made me miss it terribly.

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  • 3 medium royal gala apples, peeled and coarsely chopped
  • 1 cup medjool dates, pitted
  • 1 cup raw pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 3 tbsp black chia seeds
  • 1 tsp organic vanilla extract


1. In a high-speed blender or food processor, pulse the pecans and dates until thoroughly incorporated.

2. Press the mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick. Set aside in freezer.

3. Combine apples, coconut, oil, and vanilla extract in food processor until slightly chunky in consistency. Add water by the teaspoon if required and continue blending.

4. Remove pan from freezer and pour the topping onto the centre of pie and spread evenly. Sprinkle chia seeds evenly across the cake, and garnish with additional pecans if desired.

5. Set pie in freezer for at least two hours to set.

6. Thaw pie for half hour at room temperature before slicing and serving. Serve cold.

Makes 1 pie (approximately 6 slices)


Raw Carrot Spice Cupcakes with Cashew Icing

By Megan Stulberg

I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.

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For the cake:

  • 3 large carrots, shredded
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • 1/4 cup water
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger

For the icing:

  • 2 cups raw cashews, soaked overnight + drained
  • 1/4 cup coconut milk (solidified)
  • 2 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract


  1. Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
  2. Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
  3. Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
  4. Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
  5. Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.

Makes 10 mini cakes. Serve chilled.

Easter Weekend Dessert Series: Salted Dark Chocolate Almond Coconut Bites

By Megan Stulberg


I look forward to the holidays solely for the purpose of tricking my meat-loving family into eating delicious vegan food. Exhibit A: the five dish meal I made at Christmas. For dessert this Easter, I made dark chocolate almond coconut bites! I mean…they’re kind of shaped like eggs. Right?



Adapted from Mind Body Green

Note: this recipe is vegan, gluten-free, soy-free and refined sugar-free. No baking is required and the only part that isn’t raw is the chocolate coating.


  •  1 cup unsweetened shredded coconut
  • 4 tbsp coconut oil
  • 3 tbsp 100% maple syrup
  • 1 tsp vanilla extract (use organic if possible)
  • 2 cups Krisda dark chocolate chips
  • 1/2 cup sliced almonds
  • Pinch of raw salt


  1. Mix coconut, coconut oil, maple syrup, vanilla extract and about half of the sliced almonds in a food processor until thoroughly combined.
  • 1536709_10154020843290133_7153502369077663981_n 10288717_10154020843520133_7058036002531122016_nIt should look like this! 10151254_10154020844055133_6594378720308861947_n2)  Line a large plate with wax paper. Using your hands, form the coconut mixture into balls and spread out evenly. 1480740_10154020844185133_5740079971172917765_n3) Melt chocolate chips on low heat for about 5 minutes until the consistency is fluid but thick. Add water if needed. Be careful not to burn it! 1610090_10154020845190133_970472189971198938_n4) Spoon melted chocolate onto balls, covering the edges and tops thoroughly.  This part will be messy. Like, really messy. It’s okay.  10173815_10154020845990133_3629486241556765226_n5) Sprinkle salt and remaining almonds on top. Place in fridge and let sit for at least 1 hour.


They should look like this once they’ve set. Perfection! Serve cold.

Yields 10 medium sized balls or 12-14 smaller ones.