Easy Individual Blender Pumpkin Spice Cheesecakes


It’s that time of year again when the leaves are falling, there’s a chill in the air, boots and knit sweaters make a reappearance and pumpkin pie spices are added to everything from pies to lattes. 

I love a good original pumpkin pie but these pumpkin spice cheesecakes take it up a notch by mixing all the delicious pumpkin and spice flavours of a pie with the creamy richness of cheesecake. Thanks to cashews and coconut cream, these single serving cheesecakes are incredibly silky and creamy and bursting with fall flavours.



These Pumpkin Spice Cheesecakes are :

Individual sized

perfect for serving as a dessert for thanksgiving or any other fall get togethers

Vegan, gluten free, and refined sugar free

Rich and decadent

Smooth and creamy

Packed with flavours of pumpkin, cinnamon, nutmeg, ginger, vanilla and maple

And simple to make! You only need 12 ingredients (4 of which are spices), 1 blender, and 30 minutes time to prep.


The recipe starts with a 4 ingredient, oat based, vanilla and maple infused crust that’s packed into the cups in a muffin tin.


Then, the cheesecake filling is poured on top and a spoonful of pumpkin pie filling is swirled in.

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The cheesecakes keep well stored in the freezer. For the best cheesecake-like consistency, I take one or two out of the freezer in the morning (or a couple hours before I want to eat one) and store them in the fridge. 

Serve with a generous drizzle of maple syrup and a heavy-handed sprinkling of cinnamon and nutmeg.




Easy Individual Blender Pumpkin Spice Cheesecakes
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These individual pumpkin spice cheesecakes combine the spicy flavours of pumpkin pie with the creaminess of cheesecake. Perfect with a drizzle of maple syrup.
Recipe type: Dessert
Serves: 12 cheesecakes
  • Crust:
  • 1.5 cups oat flour (just blend 1.5 cups of oats in a blender or food processor)
  • 6 tbsp maple syrup
  • 4 tbsp almond milk
  • ¼ tsp ground vanilla
  • Pumpkin Cheesecake Filling:
  • 1 cup pureed pumpkin (I made my own but from a can is fine)
  • 1.5 cups cashews soaked in boiling water for 30 minutes
  • ¼ cup fresh lemon juice (about 1 large lemon)
  • ⅓ cup melted coconut oil
  • ½ cup coconut cream (the thick cream that forms on top of a can of coconut milk)
  • ½ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp ginger
  • ¼ tsp vanilla
  • Pumpkin Pie Swirl:
  • ¾ cup pureed pumpkin (homemade or from a can)
  • ¼ cup coconut milk (or other milk)
  • ¼ cup maple syrup
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  1. Grease a muffin tin (I used coconut oil) and line each muffin cup with a strip of parchment paper to make the cheesecakes easier to pull out.
  2. Make the crust: Blend your oats in a blender or food processor first. Then add maple syrup, almond milk and vanilla and blend again until it is well mixed and you have a sticky dough. Let the dough sit for 5 minutes so the oats can absorb some of the moisture and it thickens up.
  3. Put ~1tbsp of dough into the bottom of each muffin cup and use your fingers to press it down so it covers the bottom of the cup evenly (wet your fingers a little if they are sticking to the dough)
  4. Make the cheesecake filling: Put all ingredients into a blender and blend until you have a creamy mixture.
  5. Pour the cheesecake filling evenly on top of crusts in the muffin cups.
  6. Blend all ingredients for the pumpkin pie swirl. Use a spoon and swirl some on the top of each cheesecake.
  7. Sprinkle the tops with cinnamon.
  8. Keep in the freezer. I like to take one or two out in the morning and keep them in the fridge so that they are ready to eat later!


Blueberry Raspberry Jam


This Blueberry Raspberry Jam is a summer staple in my kitchen. it’s super fast and easy to make and you can whip it up in small batches as needed or make a larger batch and store it in the fridge. 

You only need 4 ingredients and under 20 minutes time from start until it’s ready to eat. 


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It’s healthy, refined sugar free and packed with fresh berries and chia seeds. It’s easy to customize as well.  I used blueberries and raspberries here but you could also substitute other soft fruits or berries and play around with the flavour. 



I love this jam spread on pancakes or toast, eaten by the spoonful with peanut butter, or spooned on top of a bowl of porridge or overnight oats. 

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Blueberry Raspberry Jam
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This quick and easy jam is easy to customize with whatever berries you have on hand and is a perfect addition to any breakfast.
Recipe type: Breakfast, Spread
Serves: ~2 cups of jam
  • 1.5 cups rasperries
  • 2 cups blueberries
  • ¼ tsp ground vanilla
  • 6 tbsp chia seeds
  • 3 tbsp maple syrup
  1. Put maple syrup and berries into a sauce pan and cook over medium/high heat stirring often until the maple syrup is bubbling and the berries are warm and soft (About 10 minutes)
  2. Use the back of a fork to mash the berries until there are no whole berries left (but chunks are good!)
  3. Once mashed, stir in the chia seeds and vanilla and let cook for 5-10 more minutes stirring often until the jam thickens to your desired consistency.
  4. Add more maple syrup if you want it sweeter.


Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}


9 ingredients. 30 minutes. healthy, delicious and simple.

Naturally sweetened with maple syrup and blueberries and packed with ingredients like oats, blueberries, chia seeds, and cashews, this is as healthy as dessert can get.

I love this time of year because fresh, organic, local blueberries are cheap and readily available.  I had a fridge full of blueberries and some leftover cashews so I decided to turn them into this blueberry cheesecake crumble. It’s one layer blueberry pie filling and one layer of creamy cashew blueberry spread.


This pie has four parts…. An oat based crust topped with a creamy blueberry cheesecake layer , blueberry pie filling, and a crunchy oat and maple crumble topping. The layers blend together to create a delicious mixture of creamy, crunchy, sweet and fruity flavours, studded with blueberries and chia seeds.



This would be a perfect dessert to bring along to summer picnics, pack in a cooler for a weekend away, or just to eat at home. It keeps well in the fridge and would be delicious with a scoop of vanilla ice cream.


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Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}
Prep time
Total time
A deliciously sweet and creamy two layer crumble pie loaded with fresh blueberries and topped with a crispy oat based crumble.
Recipe type: Dessert
Serves: 1 pie
  • Crust:
  • 1.5 cups oat flour (just use a food processor or blender to grind 1.5 cups rolled oats into flour)
  • 6 tbsp maple syrup
  • 4 tbsp almond milk or other milk
  • ¼ tsp ground vanilla
  • Cheesecake Layer:
  • 1 cup cashews soaked in boiling water for 20 minutes
  • 1 tsp lemon juice
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • ½ cup blueberries
  • Blueberry Pie Layer:
  • 1.5 cups blueberries
  • 2 tbsp maple syrup
  • 2.5 tbsp chia seeds
  • 1 tsp lemon juice
  • Crumble Topping:
  • ½ cup oat flour
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • 1 tsp coconut oil
  • 2 heaping tbsp rolled oats (not ground)
  1. Preheat oven to 300 F and grease a pie pan. I find that coconut oil works best.
  2. Make the crust- In a medium sized bowl stir all crust ingredients together until it is well mixed and you have a sticky dough. Use your fingers to spread the dough evenly around the pie pan and up the sides.
  3. Bake for 15 minutes or until slightly browned.
  4. While crust is baking, make the blueberry pie filling. Place the blueberries and maple syrup In a small saucepan and cook over medium heat. After 5 minutes use the back of a fork to mash the blueberries a bit ( but leave some chunks). Add lemon juice and chia seeds. Cook for ~5 more minutes stirring often until the filling thickens. Remove from heat and set aside.
  5. To make the cheesecake layer, drain and rinse the cashews and in a mixer, mix all cheesecake ingredients until well mixed.
  6. To make the crumble stir together oat flour, maple syrup and vanilla until well mixed. Cut in the coconut oil with a fork and then add the rolled oats. Crumble it into small pieces in a frying pan and cook over medium heat stirring often for 5 minutes or until browned and crispy.
  7. Spread the cheesecake layer over your pie crust. Put blueberry layer on top and use a spoon to spread it around evenly. Sprinkle the crumble on top along with some extra blueberries if desired.
  8. Eat right away or store in the fridge until later.


Blueberry Pie Oatmeal with Toasted Vanilla Streusel Topping

DSC05300   Oats are pretty much a breakfast staple for me. There are a million ways you can incorporate oats into your breakfast and I love every single one of them. Overnight oats, oats toasted in a crispy granola, oats blended into smoothies or ground into flour and made into pancakes... But as the mornings start to get a little bit cooler there's nothing more comforting than a frothy latte and a warm bowl of oatmeal.  This thick creamy bowl of blueberry pie oatmeal is a perfect breakfast that's warm and hearty while still keeping a summery vibe with fresh berries and sweet summer flavours.   DSC05286 - Copy   This blueberry pie oatmeal is warm, creamy, sweetened with a drizzle of maple syrup, studded with fresh, juicy blueberries, and topped with a  4 ingredient, crispy, crunchy, sweet vanilla streusel.     It's packed with healthy ingredients like banana, blueberries, chia seeds, flax seeds, walnuts, and oats, and it's full of fiber. It's a super healthy breakfast that will keep you full until lunch time!   DSC05293     The crunchy vanilla streusel only has 4 ingredients and takes under 10 minutes to make. It's pan toasted so there's no need to turn on the oven and you can whip it up while the oats are cooking. It's got accents of maple and vanilla and it's so crispy..       DSC05295       DSC05305 This recipe is super fast and easy, and in under 15 minutes you'll have breakfast ready. All you have to do is:
  1. Cook the oats.
  2. Stir together the 4 ingredient streusel and pan fry it while the oats are cooking.
  3. Stir all other ingredients into the oats and sprinkle the streusel on top.
You could even cook the oats and make the streusel the night before and then assemble it in the morning and eat it cold.           DSC05309       DSC05316  DSC05319         
Blueberry Pie Oatmeal with Toasted Vanilla Streusel Topping
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Thick, creamy blueberry studded oatmeal with a sweet and crunchy vanilla streusel topping.
Recipe type: Breakfast
Serves: 1 large or 2 small bowls
  • ½ cup rolled oats
  • 1 cup almond milk or other milk
  • 1 banana, mashed
  • 1 tbsp chia seeds
  • ½ tsp ground vanilla
  • ½ cup blueberries
  • ½-1 tbsp maple syrup depending on desired sweetness
  • 1 tsp lemon juice
  • ½ tsp acai powder (optional for a more purple colour)
  • Streusel:
  • ¼ cup oats ground into flour + 1 heaping tbsp oats not ground
  • 1.5 tbsp maple syrup
  • ½ tsp coconut oil
  • ¼ tsp ground vanilla
  1. Place oats and almond milk in a small saucepan and cook over medium heat untl the mixture thickens. If the oats look cooked but the mixture is still milky you can add more oats by the spoonful until you get your desired texture.
  2. While the oats are cooking make the streusel. In a small cup, mix oat flour, vanilla and maple syrup. Cut in the coconut oil with a fork. Then stir in the extra oats. Crumble the mixture into a small frying pan with no oil and cook over medium heat, stirring often for 6-7 minutes or until slightly browned and crispy.
  3. Once oats are cooked, reduce heat to low and add mashed banana, chia seeds, ground vanilla, half the blueberries, maple syrup, lemon juice and acai if using. Mash the blueberries a little with a fork.
  4. Mix and spoon into one or two bowls.
  5. Top with the rest of the blueberries and streusel.


Black Lentil & Avocado Salad with Arugula, Fried Onions & Dijon Vinaigrette



This Black Lentil & Avocado Salad….

…can be eaten using tortilla chips

…is full of protein and nutrients

…takes only 15 minutes to make (after the lentils are cooked)

…is a mixture of black lentils, creamy avocado, tomatoes, peppery arugula and fried onions all soaked in a tangy dijon vinaigrette with accents of cumin, coriander, cayenne and turmeric. 

You know your salad’s good when you can scoop it up with tortilla chips instead of using a fork.






Although tortilla chips are optional, they’re highly recommended and the soft lentils go so well with a crispy, salty chip.

This salad is perfect as a small side but a larger portion could easily be eaten as an entree! It’s packed with protein and veggie goodness and it’s super filling! Perfect served cold at a summer bbq after spending a night in the fridge soaking up the vinaigrette.





It’s also really easy to prepare!

While the lentils are cooking, fry the onions, chop the other veggies, and whisk the dressing together.  The lentils need about 30 minutes to cook, but the other steps only require about 15 minutes total. Once the lentils are cooked simply throw everything into a big bowl and pour on the dressing.




This can be eaten hot or it can be made ahead of time and kept in the fridge. I like it best cold and topped with extra avocado and tortilla chips.




Lentil & Avocado Salad with Arugula, Fried Onions & Dijon Vinaigrette
Prep time
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A scoopable, flavourful, high protein salad perfect for a side or as an entree
Recipe type: Appetizer or Entree
Serves: 2 large or 4 small salads
  • 4 cups cooked black lentils (~ 2 cups dry)
  • 1 large tomato
  • ¼ cup chopped sun dried tomatoes
  • 1 avocado
  • 1 red onion
  • 1 cup packed and chopped arugula
  • handful of chives (optional)
  • juice of 2 small lemons
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp white wine vinegar
  • ⅛ tsp turmeric
  • ⅛ tsp cumin
  • ⅛ tsp coriander
  • ⅛ tsp cayenne
  • olive oil for frying
  1. Cook lentils according to package instructions
  2. Thinly slice the onion and fry it in a frying pan with ~1tbsp olive oil
  3. While waiting for the lentils to cook and onions to fry, mix the dressing: in a small cup or bowl whisk together the mustard, maple syrup, turmeric, cumin, coriander, cayenne, lemon juice, olive oil and vinegar.
  4. Once lentils are cooked, add the tomatoes, sun dried tomatoes, arugula, avocado, onion and chives.
  5. Pour on the dressing and mix well.
  6. You can eat this right away or make it ahead and let it sit in the fridge overnight. Both ways are delicious!


Maple Toasted Cinnamon Roll Granola


Granola with almond milk is one of my favourite breakfasts! It’s super easy, healthy, and delicious. But the best part is how fun it is to customize. The flavour possibilities for granola are endless and dreaming up new creations is so much fun! This Maple Toasted Cinnamon Roll Granola will not disappoint.  It’s hearty and delicious, crispy and perfectly sweet, and makes for a perfect summer breakfast.


This recipe requires only 10 minutes prep time and 15 everyday ingredients that you probably have in your pantry. But it’s also really easy to customize using whatever else you have on hand.

And there are only a couple of fast and simple steps involved:

1) Stir together dry ingredients

2) Blend the cinnamon bun sauce

3) Pour sauce over dry ingredients. stir. bake.

And in under 30 minutes your house will smell delicious and you’ll have a jar or two of  freshly crisp granola.


This granola is a mixture of crispy oats and buckwheat, toasted almonds and hazelnuts (best part), sweet, chewy raisins and crunchy chia and sunflower seeds.

But the secret is in the thick, cinnamon bun sauce.  Dates, maple syrup and coconut oil pair together to make a rich, buttery, caramelly, sweet sauce that imitates the melted butter and brown sugar filling in cinnamon rolls. It tastes so good just on its own!

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You can enjoy this granola for breakfast or a snack. It’s delicious with almond milk and fresh berries, sprinkled over yogurt parfaits or just eaten by the handful from the jar.





Maple Toasted Cinnamon Roll Granola
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A crunchy, sweet, cinnamon infused granola flecked with delicious roasted almonds and hazelnuts. Perfect for breakfast with a little almond milk and fresh berries.
Recipe type: Breakfast
Serves: ~ 7 cups of granola
  • 2 cups rolled oats
  • ½ cup raw buckwheat groats
  • ½ cup amaranth pops (or more buckwheat)
  • ½ cup unsweetened, shredded coconut
  • ½ cup raisins
  • 1 heaping tbsp chia seeds
  • 1 heaping tbsp flax seeds (or more chia)
  • ⅛ cup sunflower seeds
  • ¼ cup whole almonds
  • ¼ cup whole hazelnuts
  • 2 tsp ground cinnamon
  • ½ cup maple syrup
  • 8 large dates
  • 2 tbsp melted coconut oil
  • 3 tbsp almond milk or other milk (or water)
  • 1 tsp ground vanilla
  1. Preheat oven to 300 F and line two baking trays with parchment paper
  2. Mix oats, buckwheat groats, amaranth pops, coconut, raisins, chia and flax seeds, sunflower seeds, nuts and cinnamon in a large bowl
  3. In a blender, mix maple syrup, dates, coconut oil, milk, and vanilla until there are no chunks left.
  4. Pour the sauce over the dry ingredients and mix with a wooden spoon until everything is well coated.
  5. Spread the mixture out over the two baking sheets trying to make it as even as possible.
  6. Bake for 25-30 minutes and stir with a wooden spoon once or twice during cooking to make sure it cooks evenly.
  7. once slightly browned allow it to cool and store it in airtight jars
If you're dates are hard soak them in boiling water for 20 minutes first to make blending easier

5 Minute Banana Carob Milkshake


This ultra thick and creamy milkshake is the perfect thing to sip on a hot summer afternoon.

It’s naturally sweetened with banana and carob and infused with lots of delicious flavour.

Almond milk and frozen banana make this milkshake creamy, cold,  thick, and frothy, while carob powder adds a rich sweetness that pairs perfectly with the banana and vanilla.

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With only 4 ingredients and 5 minutes prep time, this shake can be whipped up anytime of the day. It’s perfect for breakfast or as a post-workout refresher

And if you prefer a more chocolatey flavour then you can just substitute the carob powder for cocoa powder.

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Old Fashion Banana Carob Milkshake
Prep time
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This thick, creamy, and naturally sweetened milkshake is delicious and refreshing and the perfect treat for a hot summer day
Recipe type: Beverage
Serves: 1 large or 2 small shakes
  • 1 medium size frozen banana
  • 1.5 cups almond milk or other milk (I find that homemade almond milk gives the creamiest milkshake)
  • ⅛ tsp ground vanilla (or liquid)
  • 1 tsp carob powder
  1. Mix all ingredients in a blender
  2. Pour into 1 or 2 glasses


Matcha Power Cookies {Vegan + Gluten Free}


This 20 minute, 1 bowl cookie is, without a doubt, my favourite cookie recipe.

These matcha power cookies are irresistible! They’re…

super filling






gluten free

refined sugar free

easy to customize

and loaded with goodies that pack a protein and energy punch.

Each cookie is full of pumpkin seeds, sunflower seeds, flax seeds, raisins, walnuts, chocolate chips, and matcha. They’re great before or during a workout, to pack in your bag for picnics and hikes or just to tide you over in the mid morning or afternoon. They’re just sweet enough, chewy, crunchy, earthy, and have a subtle hint of matcha.


Over the last few months I’ve been chatting with Cecilia Iliesiu (author of the blog Zest to Dream). She was doing a 60 day vegan challenge, so we chatted a lot about food and exercise. We both have active lifestyles and we both love matcha, so we decided to try and test some recipes for power snacks which include matcha – the idea being to have something hearty that would wake you up and give you energy and fuel for a workout. This cookie recipe is the result of a lot of overseas emails and shared ideas! Since I made these cookies for the first time a few months ago I’ve been making them almost every week and can’t get enough!

They’re so much fun to play around with too. You can change up the add-ins and add anything you’d like! And these cookies are all about the add-ins. The flour that you use only plays a small part and pretty much any flour will work! In my first batch I used a mixture of buckwheat flour, chickpea flour and ground almonds, but since then I’ve also tried it using all buckwheat flour, all quinoa flour and various other mixtures including oat flour and millet flour. Cecilia has also tried them with all purpose flour and almond flour and had success with both of those as well! So i’m guessing that any flour or flour mixture you have on hand will work.


Besides being so good for you, these cookies are super easy to whip up!  All you need is 1 bowl, 1 spoon, a mixer or blender and 20 minutes time. Then you’re good to go.  You start by mixing together the dry ingredients including all your add-ins. Then blend up up the wet, stir them together and blob onto a cookie tray. Then let the oven do it’s work and you’ll have warm, steamy, fresh-from-the-oven cookies in no time.

Before baking: 



After Baking: 


These cookies have a little bit of everything good; hearty pumpkin and sunflower seeds, superfood matcha, flax and/or chia seeds, crunchy walnut chunks, sweet and gooey raisins and slightly sweet, slightly bitter dark chocolate. You can’t stop after one.

They also freeze really well so to avoid eating the whole batch while they’re warm on the counter, I recommend leaving a few out to eat fresh and freezing the rest so that you can grab one when needed.


And if you feel like getting creative, there are so many other things you could do with these!

  • Try using banana or pumpkin puree instead of applesauce
  • Instead of rolled oats try quinoa flakes, pops or cooked quinoa (Cecilia tried with half oats and half cooked quinoa and loved it!).
  • And change up the add-ins!
  • substitute the matcha for any other powder.. cocoa, carob, acai, espresso or regular coffee.

These cookies really are versatile and really fun to  play with! I hope you enjoy them as much as I do!!



Matcha Power Cookies

Makes 18-20 large cookies

Dry ingredients

  • 1 1/3 cups four  (As noted above, this has been tested with many different flours. My orignal recipe was with 1/2 a cup chickpea flour, 1/2 cup buckwheat flour and 1/3 cup almond meal, but any single flour or flour mixture seems to work well!)
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 heaping tbsp matcha green tea
  • 1/2 tsp ground vanilla (liquid would also work but then add it to the wet ingredients)
  • pinch of salt
  • 2 1/4 cups of add-ins:
    • 1.5 cups pumpkin seeds
    • 1/4 cup raisins
    • 1/4 cup sunflower seeds
    • 1/4 cup dark chocolate chips/chunks (I used a naturally sweetened vegan chocolate bar and chopped it up)

Wet Ingredients

  • 1/4 cup flax seeds  + 3/4 cups water (or substitute chia seeds)
  • 1/3 cup coconut oil (doesn’t need to be melted)
  • 1/2 cup apple sauce
  • 3/4 cup maple syrup or other liquid sweetener
  • 1/4 cup almond milk


  1. Preheat oven to 375 F and line 1-2 baking sheets with parchment paper.
  2. Mix flax (or chia) and water in a small cup or bowl and set aside for ~5 minutes
  3. Mix all dry ingredients (except the add ins) in a large bowl. Once well mixed, stir in the add-ins
  4. In a mixer or blender, mix all wet ingredients including the flax+water mixture until well combined (~30 seconds)
  5. Pour the wet mixture into the dry and use a wooden spoon to combine everything. Stir well so there is no visible flour left! You should have a thick, chunky mixture.
  6. Place heaping spoonfuls of the dough onto your baking sheet and use a fork dipped in water to flatten the cookies and shape them a bit.
  7. Bake for 10-12 minutes, then let cool before eating.




Nacho Chili Cheese Log


This Nacho Chili Cheese Log is easy to make, doesn’t require any special ingredients or equipment and can be ready to eat in under an hour.  It’s a perfect appetizer or addition to any happy hour spread.

Texture: creamy and smooth on the inside with pieces of chopped onion and sundried tomato scattered throughout. Crunchy on the outside.

Flavour: salty & savoury, intense, sharp, spicy, garlicky and with hint of oaked white wine

This cheese can be rolled into two logs, or a ball and it’s a perfect addition to cheese plates. Or if you’d rather, you can forgo the nachos and just slop the mixture into a tupperware and store it in the fridge for an easy sandwich spread.


This log is really easy and you only need 9 ingredients plus olive oil for frying and  salt + pepper for seasoning. First you quick soak the cashews for 20 minutes, then mix them with all other ingredients, season with salt and pepper and the base is done. After that you crush some tortilla chips onto a plate, roll the cashew mixture into 2 log shapes and then roll the logs in crushed chips. It’s that easy!




Nacho Chili Cheese Log

Makes 2 logs or 1 ball


  • 1 1/4 cup cashews
  • 3.5 tbsp dry white wine
  • 1/2 tbsp melted coconut oil
  • 4 tbsp nutritional yeast
  • 1 large red onion, finely chopped
  • 6 large cloves of garlic
  • 1/3  cup chopped sun-dried tomatoes (preferably dry. If in oil, dry them with paper towels first and get as much oil off as possible)
  • 1 red chili pepper (or 2-3 dried chilis. Adjust to your preferred level of heat)
  • Olive oil for the frying pan
  • Salt and pepper to taste
  • Handful of tortilla chips, crushed


  1. Soak the cashews in boiling water for 20-30 minutes  or until they feel soft.
  2. Chop the onion, garlic, sun-dried tomatoes and chili into small pieces and and put them in a frying pan with about 2 tbsp of olive oil. Cook over medium heat until the onions turn golden brown (10-12 minutes).
  3. Drain the cashews and put them into a food processor with the white wine, coconut oil and nutritional yeast. Mix until the mixture is very smooth. The consistency should be quite thick.
  4. Spoon the cashew mixture into a small bowl. Stir in salt and pepper to taste. You need quite a bit of salt if you want a flavour similar to real cheese.
  5. Using a spoon, stir the onion mixture into the cashew mixture.
  6. Place in the freezer for 20 minutes
  7. While the mixture is in the freezer crush some tortilla chips and spread them out evenly on a plate.
  8. Take the cashew mixture out of the freezer and use your hands to shape it into two logs.
  9. Roll each log in the crushed nacho chips. You may need to add more chips after the first one is done.
  10. Place on a covered plate and refrigerate for an hour or more. You can also eat it right away but it will be softer. Both ways are good!





Strawberry Rhubarb Chia Crumble Parfaits


These Strawberry Rhubarb Chia Crumble Parfaits are 4 layers of creamy, crunchy, smooth, sweet and tart goodness served up parfait style. Even with 4 layers they’re so easy that they practically make themselves. If you can cut, stir, and spoon each part into a cup then these are totally for you. Each layer is super simple to make and the result is a delicious mixture of spring infused flavours and textures.

This is the perfect dessert for all things spring! It’s light, refreshing, simple, gourmet looking, you can make it ahead of time, and it makes a perfect addition to spring picnics, potlucks, dinner parties, bbq’s or any other event!


The stars of this recipe are definitely the strawberry and rhubarb. Together they make a perfect combination of sweet and sour flavours that are complimented by creamy vanilla infused chia pudding, and sweet and crunchy granola for a crumble like texture.


So how do you make them?? They’re so simple, and each layer holds really well in the fridge so you can make them a day ahead of time.

First you mix together the ingredients for the chia pudding. All you have to do is stir together some chia seeds, milk, and vanilla, put it in the fridge and after a couple hours it magically turns into a creamy tapioca like pudding.


Then you make the strawberry rhubarb compote. Just chop up the strawberries and rhubarb. Throw them into a pot with some water, vanilla and maple syrup and cook for 8-10 minutes.


While that’s cooking away just put the rest of your strawberries into a bowl with some lemon juice, vanilla and maple syrup and layer is 3 done.


And last but not least the granola.  All you have to do is stir together some oats, almond meal, walnuts and vanilla and toast it in a frying pan with coconut oil and maple syrup.


Then all that’s left is to assemble your parfaits!


Just spoon everything into a glass in whatever order and whatever proportions you desire. Then get a spoon and dig in.

Got leftovers?  The strawberry rhubarb compote keeps well in the fridge and makes a wonderful addition to muesli, oatmeal or as a pancake topping.


Strawberry Rhubarb Chia Crumble Parfaits

serves 2-4 depending on the size of your cups

Chia Pudding Layer

  • 4 tbsp chia seeds
  • 1 cup non-dairy milk
  • 1 tsp maple syrup or other liquid sweetener
  • 1/4 tsp ground vanilla

Mix all ingredients in a small bowl and refrigerate for 3-4 hours or until it thickens to a tapioca like consistency.

Strawberry Rhubarb Compote Layer

  • 2 stalks of rhubarb sliced into thin pieces
  • 1/4 tsp ground vanilla
  • 2/3 cup water
  • 1/3 cup maple syrup
  • squeeze of fresh lemon juice (about 1/4 tsp)
  • 1 cup chopped strawberries

Put sliced rhubarb, vanilla, water, and maple syrup into a saucepan and bring to a boil over medium heat. Cook for ~8 minutes or until rhubarb is soft. Once the rhubarb is soft, mash it a bit with a fork so there are no big slices left. When you’ve reached your desired consistency, stir in the lemon juice and the strawberries and add more maple syrup to taste.

Strawberry Layer

  • 1 cup chopped strawberries
  • 1/2 tsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp ground vanilla

Mix all ingredients in a bowl and set aside

Granola Crumble Layer

  • 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup chopped walnuts
  • 1/4 tsp ground vanilla
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup

Melt the coconut oil in a large frying pan over medium heat. While it’s melting mix together the oats, almond meal, walnuts and vanilla. Once the oil is melted breifly take the frying pan off of the burner. Stir in the oat mixture until the oil is well incorporated. Then drizzle the maple syrup on top and mix around. Put back on the burner and toast until browned (8-10 minutes) stirring occasionally.