Blueberry Nice Cream and Chia Pudding Parfait

Post by Megan Stulberg

Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.



  • 2 frozen bananas
  • 2 cups light coconut milk (approx. 1 can)
  • 1 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 6 tbsp white chia seeds
  • 2 tbsp pure vanilla extract


    1. Chop bananas. Place in plastic bag, then leave in freezer overnight.
    2. Whisk together coconut milk, maple syrup and vanilla in large bowl or plastic storage container.
    3. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    4. Cover bowl with cling wrap and leave in fridge overnight.
    5. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    6. Next, make the nice cream. Remove frozen banana chunks from freezer. Using a food processor or blender, combine with 1/2 cup blueberries until smooth and creamy. Be careful not to over blend or else you’ll get a smoothie — which is also good, but not quite the goal here.
    7. When ready to serve, scoop chia pudding into mason jars or clear bowls by the spoonful. Layer with the blueberry nice cream, or top with remaining blueberries.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!



Raw Chocolate Avocado Mousse Tarts 

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.


For the Tart Bases…

  • 2 cups pitted dates
  • 1/4 cup raw almonds
  • 1/4 shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • Pinch of pink Himalayan salt

For the Mousse…

  • Flesh (lol gross) of 2 ripe avocados
  • 1/2 cup raw cacao powder
  • 1/4 cup 100% maple syrup or blue agave
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt


  1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
  2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
  3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
  4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
  5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
  6. Allow the tarts to freeze for 1-2 hours before serving.
  7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

Chocolate Raspberry “Cheesecake” Sandwiches 

Post by Alexandra Courts

We saved this post for Mother’s Day because mums are sweet and so are these! Make Alex’s chocolate raspberry “cheesecake” sandwiches, see the recipe below.  

For the Chocolate Cookies :

  • 2 cups pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:

  • 3 cups soaked cashews
  • 1 can full fat coconut milk (or coconut cream)
  • 1/2 cup maple syrup
  • 1/2 cup frozen raspberries
  • 2 tbsp coconut oil

For the Chocolate Dip:

  • 1/2 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • Pinch of pink Himalayan salt


  • Chopped pistachios (for topping)


  1. For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined.
  2. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter.
  3. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees Fahrenheit).
  4. For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it).
  5. Once frozen, press the mix into hearts using the heart-shaped cookie cutter.
  6. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.
  7. For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.
  8. Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.


No-bake chocolate mocha cream cups

Post by Megan Stulberg

Last year I went to a naturopath because I had a hunch that something I was eating daily was unknowingly making me sick. Turns out I have to avoid amaranth and sesame, but honestly I breathed a sigh of relief because I was worried that I might be allergic to chocolate or coffee. Chocolate and coffee are two of my favourite flavours, so it only makes sense for me to combine them into one super dessert.



For the base:

  • 1 cup honey dates, pitted
  • 1 cup almonds, soaked 1 hour
  • 1/4 cup raw cacao powder
  • 2 tbsp ground coffee
  • Pinch of sea salt

For the cream:

  • 1 cup raw cashews, soaked overnight (if possible, or at least 2-3 hours)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 2 tbsp ground coffee
  • 1 tbsp organic vanilla extract

For the topping:

  • Sprinkle of additional ground coffee
  • Approximately 20 whole coffee beans (optional)


  1. Combine all “base” ingredients in a high-speed food processor or blender.
  2. Line cupcake sheet with long strips of wax paper or cling wrap. Press mixture into base of each cup firmly with fingers or fork to create an even layer.
  3. Set tray aside in freezer for at least 30 minutes.
  4. While waiting for base layer to set, blend together all “cream” ingredients until, well, a cream-like consistency has been reached!
  5. Remove tray from freezer. Scoop dollop of cream onto each cup, then smooth out evenly with back of spoon. Sprinkle additional ground coffee on top, then garnish with 2 whole coffee beans per tart.
  6. Let cups set in freezer overnight, or at least 1 hour. Remove and let thaw before serving.

Makes approximately 9 tarts. Serve chilled, store chilled.


Salted Chocolate Cookies with Lemon Frosting (Raw, GF, V)

Post by Megan Stulberg

I made these back in February for Valentine’s Day (*bursts into tears because of how long it’s taking to catch up on posts*) but these treats are appropriate for any ol’ time of the year! Pair a few of these with a bottle of champagne for a romantic evening with that special someone, or whip up a batch strictly for yourself to enjoy because you deserve nice things. SELF LOVE, PEOPLE.


For the base…

    • 1 cup medjool dates, pitted
    • 1 cup raw almonds, soaked 1 hour
    • 1/3 cup raw cacao powder
    • 1 tsp raw pink salt

For the icing…

  • 1 cup raw cashews, soaked overnight (if possible)
  • 1/4 cup lemon juice
  • 2 tbsp 100% maple syrup
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Fresh seasonal fruit, for garnish


  1. In a high speed blender or food processor combine all base ingredients (dates, almonds, cacao powder and pink salt) until thoroughly incorporated. Mixture should be similar to a loose “dough”.
  2. Transfer “dough” onto baking sheet lined with parchment paper. Use rolling pin or simply press down with fork to create an even layer about 1cm thick.
  3. Press heart-shaped cookie cutter (or whatever) into dough, remove surrounding dough, then place cookie onto second piece of parchment paper. Roll dough out into an even layer again, then repeat this step over and over until all the dough is used. Set in fridge at least 1 hour.
  4. Combine icing ingredients (cashews, lemon juice, maple syrup, coconut oil and vanilla extract) in blender until creamy and smooth in consistency.
  5. Remove cookies from freezer and spread icing onto each cookie. Leave a bit of a border around the edges.
  6. Place back in freezer so the icing sets a bit. Remove in advance before eating, then serve with additional lemon slices and strawberries as garnish.

Let thaw before serving. Keep in refrigerator or fridge.

Makes approximately 9 servings.IMG_8594



Mini apple pies (raw)

Post by Megan Stulberg

This were so good. Like, TOO good. Is there such thing? Well if there is, these are exactly that! I made these little food dudes a while back. I prefer making bite-size versions of desserts because I honestly tend to just make a huge mess whenever I attempt to slice into a large cake or whatever, but you could totally modify this easily by using a pie pan instead!



  • 3 medium apples, peeled + chopped into small chunks
  • 2 cups pitted dates, soaked overnight
  • 1 cup raw almonds (walnuts work)
  • 1 cup water
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch sea salt


  1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
  2. Use a high-speed blender or food processor to combine almonds with 1 cup pitted dates. Press mixture firmly into each muffin cup to form base/crust. Pat down with fork if needed. Set aside in freezer for at least 30 minutes.
  3. While crusts are setting, prep the apple pie filling! Combine remaining dates with water, cinnamon, nutmeg and sea salt in blender into a sauce that’s gooey and semi-liquid in consistency (think caramel). Peel the apples and cut into small, bite-size chunks. Mix everything together in bowl (or if your blender has a removable blade, combine in there and save yourself from doing extra dishes) until the apple chunks are thoroughly coated in the sauce.
  4. Remove muffin tray from freezer. Pop crusts out of each cup and place on large cutting board or plate. Spoon filling into each cup so that it’s full well over the top of the crust, but the sauce isn’t overflowing over the side.
  5. Place back to freezer at least 1 hour to set. When ready to eat, partially thaw and serve immediately. Enjoy cold! You could even top with a dollop of coconut whipped cream.

Makes approximately 9 individual treats.



Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.




  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!