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Category: Dessert

  • Strawberry Shortcake Baked Oats

    Strawberry Shortcake Baked Oats

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    Strawberry Shortcake Baked Oats

    Inspired by classic strawberry shortcake, these soft and fluffy baked oats are filled with juicy strawberries and vanilla flavour. With plenty of plant-based protein and fibre, they're a nourishing option that's equally delicious for breakfast or dessert.
    Course Breakfast, Dessert
    Total Time 35 minutes
    Servings 3

    Ingredients

    • 1 cup oats
    • 3/4 cup unsweetened soy milk
    • 1/3 cup unsweetened applesauce
    • 2 tbsps maple syrup
    • 1/4 cup hemp seeds
    • 1 tsp ground flaxseed
    • 1/2 tsp baking powder
    • 1 tsp vanilla extract optional
    • 3/4 cup strawberries chopped

    Instructions

    • Preheat the oven to 350°F (175°C). Line three ramekins with parchment paper or lightly grease them.
    • Add the oats, soy milk, applesauce, maple syrup, hemp seeds, flaxseed, baking powder, and vanilla (if using) to a blender. Blend on high for about 1 minute, until very smooth.
    • Stir in the chopped strawberries.
    • Divide the mixture evenly among the prepared ramekins.
    • Bake for 25–27 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
    • Let cool slightly before serving. Enjoy!

    Notes

    Sweetness
    For a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.
    Frozen strawberries
    Frozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.
    Texture
    Blending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.
    Variations
    Blueberries, raspberries, or peaches can be substituted for the strawberries.
    Serving suggestions
    Top with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
  • Baked Strawberry Rhubarb Oatmeal

    Baked Strawberry Rhubarb Oatmeal

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    Baked Strawberry Rhubarb Oatmeal

    Course Breakfast, Dessert
    Total Time 50 minutes
    Servings 6

    Ingredients

    • 2 cups strawberries sliced (or blueberries)
    • 1 cup rhubarb diced
    • 1/4 cup date paste or maple syrup
    • 1 cup unsweetened soy milk
    • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
    • 1 1/2 cups oats
    • 2 tsp cinnamon
    • 1/3 cup mixed nuts pecans + walnuts, chopped

    Instructions

    • Preheat the oven to 375ºF (191ºC).
    • In a small bowl, combine the chia seeds and water. Stir and let sit for 5 minutes to form a gel.
    • In a mixing bowl, combine the strawberries or blueberries, rhubarb, and half of the date paste. Toss well, then spread evenly across the bottom of a silicone or parchment-lined square baking dish.
    • In another bowl, whisk together the almond milk, chia egg, and remaining date paste. Stir in the oats and cinnamon until well combined.
    • Pour the oat mixture evenly over the fruit. Sprinkle the chopped pecans and walnuts on top.
    • Bake for 40 minutes, or until the oats are set and the top is lightly golden. Let cool slightly before serving. Enjoy warm!

    Notes

    Date paste tip
    Make sure your date paste is smooth for best texture. If it’s thick, you can loosen it with a splash of warm water before mixing.
    Sweetness balance
    Rhubarb can be quite tart, taste your fruit and add an extra tablespoon of date paste if needed.
    Texture
    This version is slightly more dense and hearty than using maple syrup, with a soft, scoopable consistency.
    Nut mix
    Pecans add natural sweetness while walnuts bring omega-3s, together they create a nice balance of flavour and nutrition.
    Freezer-friendly 
    Cool completely, portion, and freeze for easy breakfasts.
    Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
  • Rhubarb Date Compote

    Rhubarb Date Compote

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    Rhubarb Date Compote

    This naturally sweetened rhubarb date compote is simple, versatile, and full of bright tangy flavour. Soft dates balance the tartness of the rhubarb, while fresh orange juice adds a subtle citrus note. Delicious served warm or chilled, it makes a nourishing topping for breakfast bowls, toast, desserts, and snacks.
    Course Breakfast, Dessert
    Total Time 30 minutes
    Servings 3 cups

    Ingredients

    • 2 cups rhubarb chopped
    • 2/3 cup dates chopped
    • juice from 1/2 navel orange
    • 1 cup water

    Instructions

    • Add the rhubarb, dates, orange juice, and water to a saucepan and bring to a gentle boil over medium heat.
    • Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the rhubarb breaks down and the dates are soft.
    • For a smoother compote, mash lightly with a fork or blend briefly using an immersion blender.
    • Serve warm, chilled, or at room temperature.

    Notes

    Flavour variations
    Add a pinch of ground cloves, cinnamon, or ginger while simmering for extra warmth and depth of flavour. Stir in 1/2 teaspoon vanilla extract after cooking for a sweeter, dessert-like flavour.
    Sweetness tips
    If you prefer a sweeter compote, add a drizzle of maple syrup to taste. The amount needed may vary depending on the tartness of your rhubarb and the softness of your dates.
    Texture tips
    If the compote becomes too thick, add a splash of water while cooking. For a thicker, more spreadable texture, simmer uncovered for a few extra minutes. Medjool dates work especially well because they soften easily and add a rich caramel-like sweetness.
    Serving suggestions
    Serve spooned over chia pudding, oatmeal, yogurt, or overnight oats. It also works beautifully as a jam-like spread with almond butter on toast or muffins, alongside pancakes or waffles, swirled into plant-based yogurt, or paired with vanilla nice cream for dessert.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days. This compote also freezes well for up to 3 months. Freeze in small jars or silicone muffin cups for easy portions and thaw overnight in the refrigerator before serving.
  • Strawberry Rhubarb Crisp

    Strawberry Rhubarb Crisp

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    Strawberry Rhubarb Crisp

    A simple, wholesome dessert that celebrates the classic pairing of sweet strawberries and tart rhubarb. This naturally sweetened crisp features a cozy pecan crumble topping and comes together with nourishing pantry ingredients for an easy spring and summer treat.
    Course Dessert
    Total Time 1 hour
    Servings 6

    Ingredients

    • 2 cups Rhubarb diced
    • 2 cups Strawberries sliced
    • 1/2 Navel Orange juiced
    • 1/4 cup Maple Syrup divided
    • 3 tbsp Coconut Flour divided
    • 1/2 cup Pecans chopped
    • 1/3 cup Almond Flour
    • 2 tbsps Almond Butter
    • 1 tsp Cinnamon

    Instructions

    • Preheat the oven to 350°F (177°C).
    • In an 8-inch square baking dish, combine the rhubarb, strawberries, orange juice, 2 tbsp maple syrup, and 2 tbsp coconut flour. Mix until well combined.
    • In a separate bowl, mix the pecans, almond flour, almond butter, cinnamon, remaining 2 tbsp maple syrup, and remaining 1 tbsp coconut flour until combined.
    • Crumble the topping evenly over the fruit mixture.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden and the fruit is bubbling.
    • Let cool for about 5 minutes before serving. Enjoy!

    Notes

    Make it berry flexible
    No rhubarb? Swap with blueberries, cherries, raspberries, or peaches.
    Sweetness adjustment
    Depending on how tart your rhubarb is, you may want to add an extra tablespoon or two of maple syrup.
    Nut-free option
    Use sunflower seeds instead of pecans and swap almond flour/butter for oat flour and a seed butter.
    Serving ideas
    Great with coconut whipped cream or coconut yogurt.
    Texture note
    This topping is more soft and crumbly than a traditional crisp due to the lack of oil and butter, still delicious, just different.
    Make ahead
    You can assemble the crisp ahead of time and refrigerate. Bake just before serving.
    Storage
    Store leftovers in the fridge for up to 4 days. Reheat in the oven to bring back some texture.
    Freezer-friendly
    This crisp freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (177°C) until warmed through.
    Pan size & individual servings
    An 8-inch square dish works best, but you can use a slightly larger pan for a thinner crisp (reduce baking time slightly). For individual portions, divide into ramekins and bake for about 20–25 mins covered, then uncover and bake an additional 5–10 mins.
  • Peanut Butter Cup Oat Bars

    Peanut Butter Cup Oat Bars

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    Peanut Butter Cup Oat Bars

    These simple peanut butter cup oat bars are inspired by the clean-label snack bars from The Oat Company. Made with just a handful of wholesome ingredients, dates, oats, peanuts, peanut butter, and chocolate, they’re naturally sweetened, satisfying, and easy to prepare at home. They make a great grab-and-go snack or lunchbox addition.
    Course Dessert, Snack
    Total Time 15 minutes
    Servings 16

    Equipment

    • 1 Food Processor

    Ingredients

    • 1½ cups pitted dates
    • 1½ cups rolled oats
    • ½ cup natural peanut butter
    • ⅓ cup peanuts
    • ⅓ cup chocolate chips
    • 1-2 tbsp water if needed

    Instructions

    • Add the pitted dates to a food processor and process until they break down into a sticky paste.
    • Add the oats and peanut butter to the food processor. Process until the mixture comes together into a thick, slightly sticky dough.
    • Add the peanuts and pulse a few times, just until they are roughly chopped and incorporated. You want some pieces to remain for texture.
    • If the mixture seems too dry to hold together, add 1–2 tablespoons of water, pulsing briefly until the mixture sticks together when pressed.
    • Transfer the mixture to a bowl and stir in the chocolate chips.
    • Line an 8 × 8 inch pan with parchment paper. Press the mixture firmly and evenly into the pan.
    • Refrigerate until firm, about 1 hour. Lift out using the parchment and cut into 16 bars.

    Notes

    Soft dates work best
    If your dates are dry or firm, soak them in hot water for 5–10 minutes, then drain well before processing. This helps them blend smoothly and bind the bars.
    Press firmly
    Use the back of a spoon or the bottom of a glass to press the mixture firmly into the pan so the bars hold together when sliced.
    Naturally sweetened
    These bars are sweetened with whole dates, which provide natural sweetness along with fibre and minerals such as potassium. Unlike many packaged snack bars that rely on syrups or added sugars, the sweetness here comes from the whole fruit.
    Fibre and lasting energy
    The combination of oats, dates, and peanuts provides fibre, healthy fats, and complex carbohydrates. This balance can help support steady energy and keep you feeling satisfied longer than snacks made primarily with refined ingredients.
    Simple, recognizable ingredients
    With just a handful of ingredients you likely already have in your pantry, these bars are an easy example of how simple whole foods can replace many ultra-processed snack options.
    Storage
    Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
  • Dark Chocolate Nut Bar

    Dark Chocolate Nut Bar

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    Dark Chocolate Nut Bar

    This chocolate bar is a simple, whole-food treat made with just a handful of nourishing ingredients. Rich cacao, naturally sweet date paste, and crunchy toasted nuts come together for a satisfying no-bake snack with no refined sugar. Easy to customize with your favourite nuts or mix-ins, it’s a delicious option for a wholesome dessert or energizing bite.
    Total Time 1 hour 30 minutes
    Servings 16

    Ingredients

    • 1 cup Cacao Butter
    • 1 cup Cacao Powder
    • 1 cup Date Paste
    • 1 tsp Vanilla Extract or powder
    • 1 cup Mixed Nuts toasted and coarsely chopped

    Instructions

    • Line a rimmed baking sheet with parchment paper and set aside.
    • In a small saucepan over low heat, melt the cacao butter, stirring occasionally, about 3 minutes.
    • Remove from heat and whisk in the cacao powder, date paste, and vanilla until completely smooth and no clumps remain. Stir in the mixed nuts.
    • Using a rubber spatula, scrape the mixture onto the prepared baking sheet and spread into a square to your desired thickness.
    • Chill in the refrigerator for 1 hour, or until firm.
    • Cut into desired pieces. Store in an airtight container in the refrigerator for up to one month.

    Notes

    Toasting the nuts
    Toasting enhances flavour and adds extra crunch. Spread nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8–12 minutes, stirring halfway, until fragrant and lightly golden. Let cool before chopping and adding to the mixture.
    What nuts to use
    Use any nuts you enjoy. For this recipe, a mix of cashews, almonds, and pecans provides a balance of creaminess and crunch. Walnuts, hazelnuts, peanuts, or pistachios also work well.
    Try other mix-ins
    You can replace some or all of the nuts with other crunchy ingredients like puffed rice or puffed quinoa for a lighter texture. Unsweetened shredded coconut, pumpkin seeds, or sunflower seeds are also good options.
    Date paste
    You can easily make your own by blending 1 cup pitted Medjool dates with ½ cup warm water until smooth, adding more water as needed to reach a thick, spreadable consistency.
    Cacao vs. cocoa
    Cacao powder is typically less processed and retains more of its natural antioxidants, giving a richer, slightly more bitter chocolate flavour. Cocoa powder is more processed and has a milder taste. Either can be used in this recipe.
  • Chocolate Almond Butter Date Bark

    Chocolate Almond Butter Date Bark

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    Chocolate Almond Butter Date Bark

    This variation of a popular treat, which is making its way around social media right now, is afun alternative to those made with peanut butter. I add just a touch of almond extract togive the bark a little kick.
    Course Dessert, Snack
    Servings 12
    Author Chef Del Sroufe

    Ingredients

    • 10-12 pitted medjool dates
    • ¼ cup creamy almond butter
    • ½ cup vegan dark chocolate chips
    • 2 tsp creamy almond butter
    • ½ tsp almond extract
    • 3 Tbsp chopped toasted almonds

    Instructions

    • Line an eight-inch square baking sheet with parchment paper (or use a silicone pan).
    • Split the dates open and smash each one down onto the sheet, making sure they overlap a little so they stick together*. The bottom of a glass or coffee cup works well for this.
    • Spread the ¼ cup almond butter over the dates.
    • Melt the chocolate with the 2 tsp almond butter, add the almond extract, mix well, and spread it over the almond butter layer.
    • Sprinkle the chopped almonds over the melted chocolate.
    • Place the baking sheet into the freezer for 15 to 20 minutes, or until the chocolate has set.
    • Remove from the freezer and break the bark into pieces.
    • Store refrigerated in an airtight container for up to 4 days.

    Notes

    *If your dates are too dry and don’t stick together easily, moisten your hands, and press down
    on the dates.
  • Dark Chocolate Turtles

    Dark Chocolate Turtles

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    Dark Chocolate Turtles

    These no-bake dark chocolate turtles are a naturally sweet twist on a classic treat. Chewy dates take the place of caramel, pecans add that signature crunch, and a rich dark chocolate coating brings it all together. With just a handful of simple ingredients, they’re easy to make and perfect for when you want something a little decadent without a lot of fuss. Keep a batch in the fridge or freezer for an anytime treat. A healthier dessert option that still feels totally indulgent.
    Course Dessert, Snack
    Total Time 30 minutes
    Servings 16

    Ingredients

    • 1 cup Pitted Dates soaked for 10 minutes then drained
    • 1 tsp Vanilla Extract
    • 16 Pecans whole or halves
    • 6 ozs Dark Chocolate

    Instructions

    • Finely chop the dates or blend in a food processor until sticky.
    • With damp hands, roll the dates into small even balls. Press the balls onto a pan lined with parchment paper, and top with pecans, pressing down slightly so that they stick. Freeze for 10 minutes.
    • Meanwhile, microwave the chocolate at 50% power for 30 seconds at a time until melted.
    • Using a fork, suspend the frozen dates into the chocolate until fully covered. Remove and let the excess chocolate drip off. Return to the parchment-lined pan and repeat until each date ball is coated with the chocolate.
    • Return to freezer for 10 more minutes to set. Transfer to the fridge until ready to enjoy.

    Notes

    No Pecans
    Use hazelnuts, almonds, cashews or pumpkin seeds instead.
    No Dates
    Use a combination of prunes, dried apricots or raisins instead.

    For extra flavour

    Lightly toast the pecans before topping the date ball although keeping them raw preserves more of their nutrients.
    Storage
    Refrigerate or freeze in an airtight container until ready to serve.
    No Microwave
    Melt the chocolate in a double boiler instead.
    Serving Size
    One serving is equal to one dark chocolate turtle.
  • WFPB Flapjacks

    WFPB Flapjacks

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    5 from 1 vote

    WFPB Flapjacks

    In the UK, “flapjack” refers to a sweet oat bar traditionally made with butter, sugar, and golden syrup, quite different from the North American pancake we associate with the same name! These WFPB Flapjacks are a nourishing twist on the classic European treat, made entirely from whole-food, plant-based ingredients with no added oils or refined sugars. Think of them as a naturally sweet, chewy oat bar that’s perfect for breakfast, snacks, or an on-the-go energy boost.
    Course Breakfast, Dessert, Snack
    Total Time 35 minutes
    Servings 16
    Calories 115kcal

    Equipment

    • 1 Food Processor

    Ingredients

    • 1 Apple
    • 3/4 cup Cashews
    • 1 cup Pitted Dates loosely packed
    • 1 1/2 cups Oats
    • 1/2 cup Unsweetened Shredded Coconut
    • 1 tsp Vanilla Extract

    Instructions

    • Place the dates and cashews in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving the soaking liquid.
    • Preheat the oven to 400°F (200°C) and line an 8×8-inch baking pan with parchment paper.
    • Core and chop the apple (no need to peel).
    • In a food processor, combine the apple, cashews, dates, vanilla, and 2 tablespoons of the reserved soaking liquid. Process until fairly smooth.
    • In a large mixing bowl, combine the oats and shredded coconut. Add the fruit and nut mixture and stir until well combined.
    • Spread the mixture evenly into the prepared pan, smoothing the top.
    • Bake for about 20 minutes, or until the edges are crisp and the top is golden.
    • Let cool completely before cutting into pieces

    Notes

    Optional add-ins
    Try adding cinnamon, cardamom, or a handful of chopped nuts or dried fruit to vary the flavour and texture.
    Soaking water
    Don’t discard the cashew-date soaking water! It’s naturally sweet and nutrient-rich, perfect for using in chia pudding, overnight oats, or smoothies for extra flavour and nutrition.
    Texture tip
    For chewier flapjacks, bake for a slightly shorter time; for firmer, crispier edges, bake a few minutes longer.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Delicious chilled or lightly warmed.
  • Cinnamon Bun Filling

    Cinnamon Bun Filling

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    Cinnamon Bun Filling

    Made these beauties today, and I couldn’t be more excited! They’re WFPB and gluten-free. The dough is a buckwheat–sorghum sourdough base, and the filling is a cozy mix of apples, mulberries, and a touch of maple syrup. I also added a thin layer of almond butter on the rolled out dough before spreading on the apple-cinnamon mixture, it makes the buns extra gooey and satisfying.
    I’ve been working toward a tasty GF, WFPB cinnamon bun for years, and this recipe finally delivers. The best part? This filling will work beautifully with any cinnamon bun dough you like, not just sourdough or GF.

    Ingredients

    • 2 cups peeled, finely chopped apples
    • ¼ cup dried mulberries
    • 2 tablespoons maple syrup
    • 3 tablespoons water
    • 1 tablespoon arrowroot flour
    • 2 teaspoons ground cinnamon I used 1 tsp of cassia, 1 tsp Ceylon
    • 3 tablespoon almond butter

    Instructions

    • In a medium saucepan combine the apples, mulberries, maple syrup, and 2 tablespoons of the water. Bring to a boil, reduce heat, cover and cook for about 5 minutes, stirring occasionally, until the apples are softened and beginning to break down.
    • Remove the lid and stir in the arrowroot flour, cinnamon, and 1 tablespoon of water. Cook and stir for 1 minute more, until slightly thickened. Remove from heat and let cool slightly.
    • To assemble the buns, spread the almond butter evenly over the rolled out dough. Spoon the cooled apple mixture on top and spread evenly. Roll up dough, let rise and bake as directed.
    • (Optional: About 5 minutes before the buns are finished baking, remove them from the oven and brush with an additional 1 tablespoon of maple syrup. Return to the oven to set the glaze.)

    Notes

    Apple texture: After about 5 minutes of cooking, the apples should be soft and beginning to break down. If you prefer chunkier filling, reduce the cooking time slightly.
    Mulberry swap: Dried mulberries add natural sweetness and a caramel-like flavour, but raisins, currants, or chopped dates also work well.
    Nut-free option: If you’d like to keep this recipe nut-free, swap the almond butter for sunflower seed butter or simply skip this step.
    Sweetness level: The filling is lightly sweetened. For a sweeter bun, add an extra tablespoon of maple syrup or a handful of chopped dates.
    Make-ahead tip: The apple filling can be made 1–2 days in advance and stored in the fridge. Bring to room temperature before spreading on dough.