vegan dessert

Fruit Crisp

We had this every fall growing up -- made with apples.  Best right out of the oven with a scoop of vanilla bean ice cream, or a few spoonfuls of vanilla yogurt, it does not disappoint!  This can be made with any fruit that's in season (peaches pictured here). 

And, I've lightened it up a bit!  Loads of butter, sugar or processed flour not required. 👌🏼

peach crisp.jpg

What You'll Need:

6 c fresh fruit, rinsed and sliced 

local honey to drizzle


For the topping:

1 c gluten free rolled oats 

1/2 c almond flour 

1/2 tsp cinnamon

1/4 tsp salt

1/4 c coconut oil + more to grease pan

2 Tbsp raw sugar 

Preheat oven to 375*

Grease baking dish with coconut oil, and evenly arrange raw, sliced fruit.

In a large bowl, combine remaining ingredients.  The coconut oil will make it chunky.  Totally normal.  

Sprinkle mixed topping atop fruit, and pop into preheated oven for 30 minutes.

Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of a vanilla bean ice cream! 

Serves 4-6

Chocolate Dipped Strawberries

Just when you thought that Shakeology was just a shake.


What You'll Need:

4  strawberries
2 Tbsp coconut oil
2 Tbsp vegan chocolate Shakeology
shredded coconut, if you are feeling fancy

Melt coconut oil over the stovetop, or in the microwave. Stir in Shakeology. Dip berries in chocolate goodness, then into coconut. Pop into a the fridge for 10 minutes, or until shell hardens.

Serves 2.