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Chocolate Cream Pie

Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.


  • 2 cups pecans
  • 1/4 c date sugar or maple sugar
  • 3 tbsp almond butter
  • 1/2 tsp Himalayan salt (optional)
  • 1/4 tsp Baking Spice Blend

Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.

Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.


  • 2 1/2 c vegan dark chocolate chips, melted
  • 2 packages organic firm tofu (I like Nasoya)
  • 1 tbsp pure vanilla extract
  • 1/2 – 3/4 c maple syrup
  • 1/2 – 3/4 c Almond Milk, vanilla, unsweetened

Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.

Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.

Note: I topped individual servings with whipped coconut cream.


Serve. Eat. Enjoy.



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Cranberry-Pomegranate Cubes

Because of the cooking class I am taking I have discovered a magical ingredient – agar agar. It is a wonderful ingredient that acts like the famous Jello. Make your own plant based “Jello” cubes.

Agar Agar is from a red algae. It has been used for thousands of years in Japanese cooking.

If you do juicing, this could be really fun, and especially for the kids. Make up your favorite juice and have at it. It only take two items – liquid and the agar agar.

This is what I used, however, you could use any combination of juice you want.

  • 2 c cranberry-pomegranate juice
  • 3 tbsp agar agar flakes

Bring the liquid to a simmer in a medium size saucepan. Once the liquid is simmering, whisk in the agar agar. Continue to whisk until the agar agar flakes have been dissolved. This takes a couple of minutes.

Pour liquid into a glass dish. I used an 8×8 baking dish. You do not want the liquid to be more than 2 inches in depth. Chill in the refrigerator for 20- 30 minutes.

Use a knife to cut cubes and loosen the edges of the jelled mixture.


Serve. Eat. Enjoy.


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Chocolate Mousse

This Chocolate Mousse deserves its own post. It is that good. It is easy to make and oh so delicious. I initially brought this delightful chocolate mousse to you in the post – Raspberry and Chocolate Mousse Parfait. I decided it was worthy of its own spot in Cathryn’s Kitchen.

  • 3 small avocados, pitted, chopped
  • 1/2 c vegan chocolate chips, melted
  • 1 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 3 tbsp almond milk, unsweetened, vanilla
  • 1 tbsp pure vanilla extract
  • 1 can coconut milk, chilled, whipped

Note: Chill coconut milk at least 8 hours/overnight. Spoon off coconut cream and use the coconut liquid for smoothies. Whip coconut cream until light and fluffy.

Add avocados, chocolate chips, cocoa powder, maple syrup, almond milk and vanilla extract into a food processor. Blend until these ingredients are well combined and creamy. Transfer to a large bowl.

Fold in whipped coconut cream into chocolate mixture. Chill in a sealable container.


Serve. Eat. Enjoy.

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Chocolate Cake – GF, Vegan

I love cake. It is probably my favorite kind of dessert. Chocolate cake is especially on the top of my list. Unfortunately, I have not had it very often since I have changed the way I eat. That is why I am really excited about this recipe. It is vegan, gluten-free and fabulous. Finally, a truly decadent chocolate cake that I can splurge on and still feel good after eating it. This is splurge worthy, and since it is my birthday I am going to splurge.

Dry Ingredients:

  • 3 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1 Gluten Free)
  • 2 c maple sugar
  • 2/3 c cocoa powder, unsweetened
  • 2 tsp baking soda
  • 1 tsp instant coffee granules
  • 1 tsp Himalayan salt

In a stand mixer combine all the dry ingredients and whisk on low until well combined.

Preheat oven to 350 degrees.

Spray with oil and line 2 8-inch round cake pans with parchment paper. You do not want them to stick. That would be very sad.

Wet Ingredients:

  • 1-13.5 oz. can Heavy Coconut Cream (I order mine from Amazon)
  • 1 c plain sparkling water
  • 1/4 c apple cider vinegar
  • 1 tbsp pure vanilla extract

Note: The sparkling water helps with the rise of the cake.

Add wet ingredients to dry and mix until batter is well combined. Pour batter evenly into prepared cake pans.

Bake for 30-35 minutes, turning pans midway through baking time. Cakes are done when a toothpick inserted in the center comes out clean.

Cool in pans for 15-20 minutes and then remove from pans and let the cake layers cool completely on a wire rack.

Frost with Chocolate Cashew Frosting 2.0.


Serve. Eat. Enjoy.



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Chocolate Cashew Frosting 2.0

There is a story behind this frosting. I had made this version of the Chocolate Cashew Frosting some time ago. It is actually the first one I made, but I lost my recipe. I loved it. I made some tweaks to it. I wrote done the changes I wanted to make and them I lost the recipe. It has been months since that time. I even made another version, but to be honest this is even better.

I experimented with using dates, xylitol and other things. It came down to using confectioners sugar. I really do not like to use it very often, but since it was my birthday I would go onto the decadent side. This is one of my favorite frostings. I am so glad I found my recipe, and just in time.

  • 1 c cashews, raw
  • 1 c hot water
  • 1 tbsp + 1 tsp pure vanilla extract
  • pinch of salt
  • 1 1/2 c vegan chocolate chips, melted
  • 2 1/2 c confectioners sugar, plus more if needed to thicken frosting
  • almond milk, if needed to thin

In a high-speed blender combine cashews, water, vanilla extract and salt. Let set for about 45 minutes, until the cashews have softened. Blend until cashews resembled milk.

Transfer cashew milk to a stand mixer with the whisk attachment. Add chocolate chips and confectioners sugar. Mix until well combined. Remove mixing bowl from stand and chill in the refrigerator. Chill until mixture has thickened and cooled completely.

Return mixing bowl to stand mixer and begin to whisk chocolate mixture. This incorporate air and make the frosting light and fluffy. Add almond milk 1 tablespoon at a time (if needed) until you reach your desired consistency.


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Banana Donuts with Maple Glaze

I have a bunch of bananas that are past their edible on their own so I needed to come up with something to use them in. Most of them I will probably use for banana bread or muffins, but I want something else – Donuts.

In the spirit of fall being just around the corner I decided to do a maple glaze and add some fall spices. I may live in warm weather, but still love all the fall flavors.

Wet Ingredients:

  • 1 banana, mashed
  • 1/2 c almond milk, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 1/3c Gluten-Free All-Purpose Flour Blend
  • 1/2 tsp +1/8 tsp xanthan gum
  • 1/3 c maple sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 1/2 tsp Himalayan salt

Whisk together all the dry ingredients, until well combined.

Combine dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into donut pan.

Bake 10-12 minutes. Set aside to cool for at least 5 minutes before trying to unmold the donuts.

Maple Glaze:

Combine all glaze ingredients and thoroughly stir.

Dip donuts into glaze. Twist donuts as you remove them from the glaze to prevent drips.


Serve. Eat. Enjoy.



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Raspberry Oatmeal Bars

I had 2 cups of raspberries that needed to be used ASAP. They were a little passed their prime. This is the recipe I came up with to use those not so pretty raspberries, yet still taste oh so good.

Raspberry Filling:

  • 2 c fresh raspberries, divided in half
  • 1/2 c water
  • 2 tbsp maple syrup
  • 1 lemon zested, 1/2 the lemon juiced
  • 1 tsp cornstarch/arrowroot

In a small saucepan add 1 c of the raspberries, water and maple syrup. bring to a boil and then reduce heat to a simmer. Frequently stir raspberry mixture. Reduce raspberry mixture to half the volume. Set aside to cool.

Add lemon zest to raspberry mixture.

Combine lemon juice and cornstarch to make a slurry. Gently fold fresh raspberries in to cornstarch mixture. Set aside.


Combine all ingredients into a food processor and mix until well combined.

Preheat oven to 350 degrees.

Line a pie pan or 8×8 baking dish with parchment paper.

Press half the oat mixture into the baking dish.

Spread raspberries onto crust. Pour raspberry sauce mixture onto raspberries in an even layer.

Sprinkle remaining oat mixture on top of raspberry filling.

Bake for 20-25 minutes, until the topping is golden.


Note: I used 1 tbsp of ground flaxseed with 3 tbsp of sparkling water to make flax egg.



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Blueberry Crumble with Sweet Potato Cream

I had went to the grocery store when I returned from a trip. I bought blueberries without realizing I already had some hiding in the refrigerator. So now I have a ton of blueberries to use. The blueberries are the inspiration for this summery treat.

The sweet potato (white) makes a luscious creamy sauce. If you do not like sweet potatoes, try the white variety they have a different flavor. Hard to believe this sweet sauce is made out of veggies.


  • 4 c blueberries, fresh
  • 1/2 c coconut sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated
  • 2 tbsp lemon, juice
  • zest of lemon
  • 4 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance or almond butter

In a large bowl combine all the ingredients and stir so the blueberries are coated. Spoon into a baking dish (rectangular cake size).

Crumble Topping:

  • 1 c GF rolled oats
  • 1 c pecans, chopped
  • 6 Medjool, dates, chopped
  • 4 tbsp GF Flour Blend – Vegan
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated

Mix together all the ingredients and spoon on top of the blueberry mixture.

Preheat oven to 375 degrees. Bakes for 30-35 minutes. The fruit mixture should be bubbly. Let cool about 10 minutes before serving. Top with Sweet Potato Cream.

Sweet Potato Cream:

  • 5 c sweet potato (white), cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 c water

Peel and cubed sweet potato into 1 inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with a 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill. for at least an hour.

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Raspberry and Chocolate Mousse Parfait

Chocolate Mousse was one of my favorite desserts before I went vegan. I have been wanting to make some for a while, but now I am veganizing it. Instead of cream I am using avocados. The avocado has a creamy and buttery texture when they are at their peek of ripeness. This is what makes the avocado the perfect substitute for dairy.

Chocolate mousse is made in the food processor, so it is very easy. Layer some fresh raspberries and whipped coconut cream and you have a delectable bite of goodness.

Chocolate Mousse:

  • 3 small avocados
  • 1/2 c vegan chocolate chips, melted
  • 1 tbsp raw cacao
  • 3 tbsp maple syrup
  • 3 tbsp almond milk, unsweetened, vanilla
  • 1 tbsp vanilla extract

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed.

Transfer to container with sealable lid. Chill.

To Complete:

  • Whipped coconut cream
  • fresh raspberries

Layer parfaits: Chocolate mousse, whipped coconut cream, fresh raspberries.  Repeat.

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Serve. Eat. Enjoy.

Note:¬†I have a confession. I stirred my parfait mixing everything together. It was amazing. You get little bursts of raspberry flavor in every bite. So go ahead and stir. I won’t tell.

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Peach Crumble

Peach season is starting and I am loving the smell the taste and everything else about these peaches. To commemorate the season I made a peach crumble. This recipe makes 8×8 baking dish, however, it could be doubled and tripled to bring to a barbecue or picnic. I promise this will be a hit wherever you take this sweet treat.


  • 3 large peaches, cubed
  • 1/2 c organic sugar
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp Meyer lemon juice
  • zest of Meyer lemon
  • 2 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance cut into pea size or almond butter

In a large bowl combine all the ingredients. Spoon into an 8×8 baking dish.


  • 1/2 c GF rolled oats
  • 1/2 c almonds, sliced
  • 4 Medjool dates, chopped
  • 2 tbsp GF Flour Blend – Vegan
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated

Mix together all the ingredients. Spoon crumble onto peach mixture.

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Preheat oven to 375. Bake for 30 minutes. Let cool about 10 minutes before serving. top with your favorite topping.

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