The easiest of guilt free treats with the simplest of ingredients. This one comes from Lauryn of the The Skinny Confidential and the pages of her book. Lauryn is full of amazing tips + tricks for all things healthy, and even has her own fitness plan. Check out her appearance in LBCB too!

Serves 1

a handful of any kind of berries
1 scoop coconut yogurt
1 tablespoon maple syrup or coconut nectar
3 tablespoons unsweetened coconut flakes

Squish berries with a fork until they appear sauce-like. Drizzle the berry sauce and sweetener over a scoop of coconut yogurt. Sprinkle unsweetened coconut flakes on top and enjoy! 


Four easy ways to have fun while staying healthy, with creamy coconut milk and a few simple ingredients.

Each batch makes approx 4

Sweetness - 1/3
Difficulty - 1/3

Just add all ingredients to your blender for each flavour and pulse a few times to mix, while still leaving some fruit chunks. Pour into molds and freeze for four hours, or overnight.


1 1/2 cups full fat coconut milk
1 large banana, mashed
1 or 2 tablespoons pure maple syrup


1 1/2 cups full fat coconut milk
1/2 cup frozen berries
1 or 2 tablespoons pure maple syrup


lookbook cookbook - vegan no bake key lime pie recipe

A zesty summer pie with no oven required.

Makes approx. 8 slices

Sweetness - 2/3
Difficulty - 1/3

3/4 cup almond meal
3/4 cup dried pitted dates
1/4 cup extra virgin coconut oil

1 1/2 cups raw unsalted cashews
1/2 cup extra virgin coconut oil
1/3 cup pure maple syrup
1/3 cup fresh lime juice
1 teaspoon fresh lime zest

coconut whipped cream
extra lime wedges
fresh mint, optional

To make the crust, add the almond meal and dates to your food processor. Pulse until the dates are broken down. Add the maple syrup and mix again into a sticky dough. Remove and press into the bottom of a 9" glass casserole or pie dish. Make sure that it is evenly distributed and covers the whole surface. You can smooth it out with the back of a spoon or spatula and press it to condense it more.

To make the filling, add the cashews to your food processor and blend into a coarse powder. Add the coconut oil, maple syrup, lime juice and zest. Use your rubber spatula to scrape down the sides of your processor on occasion. Blend until smooth and creamy. Remove from the processor and pour over the crust and smooth it out so it is even. Place in the freezer for a couple of hours to set.

When ready to serve, cut into slices, garnish with some coconut cream, lime wedges and fresh mint if you please and serve immediately. Store in the freezer. 

lookbook cookbook - vegan no bake key lime pie recipe

With Aneta and Amanda


LBCB has teamed up with Crystal Cactus to give away three signed copies of the books and some beautiful crystal goodies, including an amethyst wand, a rainbow prism sun catcher, and some good vibes spray. Head over to Instagram to enter!