Posts in Dessert
Raw Holiday Nog Cheesecakes

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

Naturally, I needed to blend eggnog with creamy, rich, raw cashew cheesecakes. Is there anything sweeter? These beauties are vegan, gluten free and refined sugar free. A dessert you don't have to feel too guilty about. What better way to celebrate with friends? I promise, these... THESE are a HIT! 

All photos courtesy of  Miaou Photography

All photos courtesy of Miaou Photography

Raw Holiday Nog Cheesecakes 


  • 1 cup packed pitted dates
  • 1 cup raw pecans
  • 1 pinch sea salt


  • 1 1/2 cups raw cashews, soaked in boiling water for 1 hour and drained
  • 1/2 cup So Delicious Holiday Nog
  • 1/4 cup coconut cream (the thick cream off the top of a can of full fat coconut milk)
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp nutmeg
  • 1 tsp vanilla 

Flavour add ins (optional)

  1. Magic Christmas Jam
  2. Chai Spiced Cranberry Sauce

For the crust

  1. Cut small strips out or parchment paper and place in muffin cups.
  2. Add all crust ingredients to a food processor or a high speed blender and pulse until a sticky dough forms. 
  3. Scoop out 1-1.5 tablespoons of the nut mixer into each muffin cup and press down firmly with your fingers, making sure the parchment strips stick up out of the sides. 

For the filling

  1. Add all filling ingredients to a high speed blender and blend until smooth and creamy. 
  2. Pour the mixture over top of the crust layer. 
  3. Add a teaspoon of Magic Christmas Jam or Chai Spiced Cranberry Sauce to the center of each cheesecake if desired. 
  4. Pop in the freezer for 4-6 hours until set

* Yield- 1 dozen mini cheesecakes.

** Let stand at room temperature before serving, use the parchment paper tabs to help you lift the cheesecakes out of the muffin tin. 

*** Top with coconut whipped cream if desired. 

Recipe adapted from Minimalist Baker


Magic Christmas Jam

When I was young I always admired my Grandmother, Jean. She was a rock-star cook. Her cookies and squares were beyond compare.

At Christmas time she would spend hours making her delicious treats. I always admired her patience and attention to detail.

She would package all those delightful sweets with home made pickles, jams, jellies and salsas in lovely baskets to give away to extended family and neighbours for Christmas.

These perfectly packed baskets of love were more valuable than anything money could buy... especially the “Christmas Jam”. This jam became infamous in our family, and you could only get it once a year. Gramma only made it in small batches, and only gave it out at Christmas.

So what made this jam so special? It was the right combination of sweet and tart, cranberries and strawberries, plus sugar and love!

I knew I had to create a whole foods, refined sugar free version of this jam to share with my friend and loved one's too!

This one's for you G-ma! <3

Magic Christmas Jam


  • 2 cup strawberries
  • 1 cup cranberries
  • 1/4 cup maple syrup
  • 2 tbls chia seeds
  • Juice from half a lemon
  • pinch of salt


  1. Place the strawberries, cranberries and maple syrup in a small saucepan over high heat. Bring them to a boil.
  2. Once they boil, reduce heat to low, add chia seeds, stir well and simmer for 15-20 minutes until thickened.
  3. Once thickened, add a pinch of salt, and the lemon juice. Stir well and remove from heat.

*Enjoy this one all year round!

*Try it on your oatmeal, chia pudding, or ice cream.

*Batch fills two small mason jars, one for you and one to share!

*Keeps well in a tightly sealed mason jar in the fridge up to 10 days.  

*Freezes well. 

Bumble Berry Oat Crumble Bars

During summer months, I love to hit up the local farmer's market. Unfortunately I often go there when I haven't eaten and my eyes quickly become much bigger than my stomach. The summer of 2015 was no exception, That's when the "Oat Crumble Bar" was born and quickly changed mine and Eric's life for the better. 

So what's my favourite market find? BERRIES! Berries of all kinds, shapes and colours. I always buy too many, and can't eat them fast enough. Originally, this recipe developed as a way for me to use up all those extra berries, but now I buy frozen berries just so I can make this all year round. It's one of Eric's real favourites, and we hope you enjoy it too! 

Here you will find a desert packed with fibre (from oats), vitamin C, and antioxidant rich phytonutrient "flavonoids" (from the berries). 

Enjoy these bars warm and gooey from the oven, or cool and partially frozen from the freezer, either way it's a win! 

All photos courtesy of  Miaou Photography

All photos courtesy of Miaou Photography

Bumble Berry Oat Crumble Bars


  • 1 1/2 cups rolled oats
  • 3/4 cup gluten free flour or oat flour
  • 1/2 cup vegan butter or coconut oil (I use Melt brand vegan butter, or a combo of melt and coconut oil usually.)
  • 1/2 cup maple syrup
  • 1/2 tsp sea salt

Crumble method 

  1. Combine all ingredients in a large mixing bowl, stir until well blended. 
  2. Set aside while making the filling. 


  • 2 cups mixed berries (blueberries, blackberries, raspberries, and strawberries)
  • 2 tbls water
  • 2 tbls lemon juice (juice from about 1/2 lemon)
  • 2 tbls maple syrup (optional)
  • 1 tbls chia seeds

Filling Method 

  1. In a small saucepan combine berries, water and maple syrup.
  2. Bring to a boil, reduce heat, add lemon juice and chia seeds.
  3. Simmer until thickened, stirring ocaisionally (about 20 minutes) and remove from heat.

Assemble and Bake

  1. Preheat oven to 350.
  2. Line a x9 inch baking pan with parchment paper. 
  3. Using your hands, spread half of the crumble mixture evenly in the bottom of your baking pan. 
  4. Pour the filling in an even layer right overtop of the crumble layer. 
  5. Using your fingers, crumble the remaining crumble mixture over the top of the berry layer.
  6. Pop in the oven and bake for 25-30 minutes until crumble is lightly golden.
  7. Allow to cool, and partially freeze for easiest cutting.

Pro Tip: store in the freezer so you don't eat them too fast :P