With a creamy cashew filling and delicious berry sauce, no one will be missing the real thing with this no bake version.

Serves 8

Sweetness 2/3
Difficulty 2/3

2 1/2 cups almond meal
1/4 cup agave or coconut nectar

2 cups raw unsalted cashews
1/2 cup virgin coconut oil, melted
6 tablespoons agave or coconut nectar
6 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract

2 cups mixed berries, fresh or frozen (use extra if fresh)
1/4 cup agave or coconut nectar

In a food processor, mix almond meal and 1/4 cup maple syrup. Do not over-blend. Remove mixture and press into the bottom of a 9" pie dish, or medium sized casserole dish. Make sure that it is evenly distributed and covers the whole surface, excluding the sides. You can smooth it out with the back of a spoon or spatula.

In the food processor, mix the cashews until a coarse  powder. Add the coconut oil, 6 tablespoons maple syrup, lemon juice, and vanilla. Blend until smooth and creamy. Remove from processor and pour over the crust. Smooth it out so it is even.

Place in the freezer or refrigerator for an hour or so to set.  It is ready when filling has hardened.

To make the sauce, mix the maple syrup and berries in the food processor. Pour on top of cake. You can put it back in the refrigerator to set, or you can cut and serve immediately.



Impress even the most die-hard dairy lovers with this easy vegan delight!

Serves 8-10

Sweetness 2/3
Difficulty 2/3

4 cups almond meal
3/4 cup dried, pitted dates
1/8 cup agave or coconut nectar
1 tablespoon natural vanilla extract
pinch sea salt

2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup agave or coconut nectar
1/2 cup blueberries, fresh or frozen
1/4 teaspoon natural vanilla extract

Add the almond meal, sea salt and dates to your food processor. Pulse until broken down. Add maple syrup, and 1 tablespoon vanilla and mix again. Remove and set aside.

Now add the cashews to the food processor and blend. Add the lemon juice, and 1/4 teaspoon vanilla and mix again until smooth and creamy. Add the blueberries and maple syrup and blend once more.

To assemble tarts, line each container in a muffin tray with saran wrap. Depending on how thick you want your crust to be, take approximately 1/2 cup of the almond meal mixture and press into the base and sides of each muffin tray. Scoop a few tablespoons of the cashew filling into the middle. Garnish with a blueberry and mint leaf if desired. Store in the refrigerator for at least an hour before serving.


No bake brownies with a delicious ooey gooey frosting.

Makes 8

Sweetness - 2/3
Difficulty - 2/3

1 cup raw walnuts
1 cup almond meal
2 cups dried, pitted dates
6 tablespoons organic cacao powder
1 teaspoon virgin coconut oil 
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt

1/2 cup virgin coconut oil, melted
1/4 cup pure maple syrup
2 tablespoons cacao powder

Put the walnuts in a food processor and blend until in smaller pieces. Add the almond meal, dates, 6 tablespoons of cacao, 1 teaspoon coconut oil, vanilla, and salt. Blend until crumbly. The mixture should stick together between your fingers a little. Do not overmix.

When ready, put the mixture into an 8x8 brownie pan. Use a spatula to press it in and smooth it out evenly.

For the frosting, add the coconut oil, maple syrup and 2 tablespoons cacao powder to a bowl. Whisk with a fork until it is mixed. Pour the chocolate over the brownie, again using a spatula to even it out.

Put in the freezer for 25 minutes to set before removing and cutting into small squares. Best stored in the refrigerator.