Category Archives: Vegan desserts

Strawberry Cashew Cream Pie

strawberry cashew cream pie

Real Ingredients Make A Difference!

We don’t need mechanically changed or processed ingredients to make delicious recipes or to get the flavors and textures we want because its amazing what REAL food can do!  Once we start experimenting with food in its whole and natural state, we will start to see all the potential our food actually has such as with bananas, soaked chia seeds or cashews. When we allow ourselves to break free from the “established” ways of cooking and instead start to think of how we can combine food, then we can appreciate REAL food.

When we compare “traditional” ingredients used to make a strawberry cream pie to the ingredients in this one, you’ll see a dramatic difference because most dessert cream pies require refined SUGAR as a main ingredient. Some of them even request artificially flavored powdered puddings to be added in for setting purposes. Then comes the popular cream cheese request, which only provides unwanted fat, cholesterol and unhealthy preservatives. But after all of that has gotten mixed in, how are we to even taste the FRUIT these recipes are named for with such an overwhelming call for acidic ingredients?

We need to realize that these processed ingredients only highjack our taste buds and ruin our health. Sugar, fat, and cholesterol all feed cancer cells and promote heart disease and diabetes. Cancer cell walls are actually MADE of cholesterol but if we’re eating a plant based diet, cancer can’t grow because plants don’t have cholesterol. So don’t wait till your diagnosed with disease to CHANGE your ingredients, change them now and start with some pie! 😉


  • 3 cups organic strawberries, stemmed and thawed
  • 1- 16 ounce container coconut milk yogurt, unsweetened
  • 3/4 cup raw cashew pieces, soaked in water for 1 hour
  • 1 medium very ripe banana, (lots of brown spots)
  • 1/2 cup canned coconut milk, unsweetened and lite
  • 2 tablespoons chia seeds, soaked in 1/3 cup water
  • 2 packets stevia sweetener
  • 1/4 cup dried shredded coconut
  • 1- 9″ gluten free pie shell


  1. Start by soaking the cashews and chia seeds in separate containers since we won’t be using the water from the cashews. Stir the soaking chia seeds to prevent lumps and to promote even absorption of the water. Let soak for about an hour.
  2. Start by blending the coconut milk, yogurt, and cashews first to create that creamy base. This will make the rest of the blending easier too.
  3. Blend in the rest of the ingredients (strawberries, banana, lime juice, vanilla extract, chia seeds, and stevia) until everything is incorporated and smooth. This could take a few minutes or pulses.
  4. Pour the strawberry cream into the 9″ pie shell. Top with shredded dried coconut shreds and sliced strawberries. You can be creative and top or decorate your pie with any other berries if you prefer.
  5. Freeze for about 2 hours to mold and set. 😀

by Lupita Ronquillo, holistic nutrition writer

strawberry cream pic

Coconut Fig Oatmeal Cookies

Coconut Fig Oatmeal

I really love these cookies! They are simple, easy to make, and loaded with heart healthy ingredients and fiber! Most cookies you find at the store are full of sugar which can be addicting. This homemade batch of goodness ended up with the kind of texture that go perfect with a glass of milk, vegan milk that is. My toddler devoured 3 and drank 2 whole glasses of cashew milk along with them! I’ll know better next time to double the recipe for a bigger batch because 10 cookies just wasn’t enough!


  • 2 large bananas
  • 10 dried figs, chopped
  • 1 cup oatmeal, rolled or quick oats style
  • 1/2 cup shredded & dried coconut
  • 1/2 cup brown rice flour
  • 2 tablespoons unrefined coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons molasses
  • 2 teaspoons vanilla


  1. Preheat oven to 400 degrees.
  2. First, in a mixing bowl smash the bananas and stir them into a creamy consistency.
  3. Next, add and stir in the vanilla, coconut sugar, cinnamon, and molasses.
  4. Now stir in the flour and oatmeal until completely blended.
  5. Last but not least, stir in 1/4th cup of the shredded coconut and the chopped figs. The shredded coconut gives the batter a texture that holds everything together and prevents it from being runny
  6. Spoon drops of cookie batter onto a cookie sheet sprayed with olive oil and with a fork, press down and form the cookies. Use the remaining shredded coconut to sprinkle tops of cookies before baking.
  7. Bake for 20 minutes until lightly golden brown. Makes about 10 cookies.

Coconut Fig Oatmeal4

We were out of real vanilla extract so we were stuck using the imitation. By all means, use the pure vanilla extract to avoid any artificial flavorings and chemicals. Besides, twice as much imitation vanilla flavoring is usually required to match the strength of pure vanilla so you get your moneys worth.

Coconut Fig Oatmeal5

I rarely use added sugar in my baking but for a batch of cookies, I’ve started using Madhava’s unrefined coconut sugar. As you can see, I’m very conservative using it, especially with a diabetic in the family. I only used 2 tablespoons in this recipe. Nutrition TIP: If you find yourself needing to add more sugar to satisfy your taste buds, work on gradually reducing it from your diet. Unlike all refined sugars and artificial sweeteners, organic coconut sugar actually contains some nutrients such as magnesium, potassium, zinc, iron, and B vitamins.

Coconut Fig Oatmeal2

I hope you enjoy these as much as we did!

by Lupita Ronquillo, holistic nutrition writer

Coconut Ginger Oatmeal Raison Cookies


Oatmeal isn’t just for breakfast. Oatmeal is actually pretty versatile and can be added into smoothies and used in baking recipes too. These cookies have NO DAIRY, NO EGGS, and NO REFINED SUGAR. They are easy to make and come out nicely from the oven with the added shredded coconut. Their not only delicious but their loaded with fiber, potassium and exploding with spicy flavors!


You can do your heart a lot of good by eating more oatmeal. Oatmeal is known for a phytonutrient called Beta-Glucan which can reduce the risk of heart disease. It can boost the immune system and lower blood sugar spikes in diabetics. Just one serving each day can reduce high LDL levels (bad cholesterol) by 8-23%!

Cook time: 25 minutes. Yields: 12-15 cookies

Vegan Ingredients:

•3 bananas, ripened
•1 1/2 cups rolled oats
•1/3 cup brown rice flour
•1 cup raisins
•1/2 cup shredded coconut, dried
•2 teaspoons Chinese 5 spice
•2 teaspoons ginger powder
•1 teaspoon vanilla extract
•1 squeeze bottle raw honey

Batter and Baking

1. Place bananas into a mixing bowl. Smash and mix them until they are completely mashed.
2. Next, mix in the ginger powder, Chinese 5 spice, and vanilla extract.
3. Then mix in rolled oats very well and then add the flour until completely blended. Now last but not least, mix in the raisins and shredded coconut.
4. On 2 sprayed cookie sheets, spread out cookies with about 2 tablespoons of batter for each cookie.
5. Form the cookies by flattening and rounding them with a fork.
6. Bake for about 20 minutes at 400 degrees. Their done when just the edges of the cookies start to turn golden brown.
7. Use a spatula to remove them onto a plate. For a little extra sweetness, lightly drizzle cookies with honey after removing.

by Lupita Ronquillo, holistic nutrition writer