Category: Pies

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Valentine’s Day is Sunday…. What does everyone see at Valentines but chocolate. Yes every woman LOVES chocolate. Okay there may be some that don’t but I certainly don’t know any…

We all love to receive chocolates on Valentine’s, but if you have many different food allergies it can be difficult for your man  to buy you any. It is also pretty much impossible for us to go out and enjoy a dessert in a restaurant. Yes we can go out for a meal will some adjustments, but unfortunately not dessert.

Raw Turtle :Cheese" Cake

That is perfectly alright! Although I do miss having a dessert that someone else has made (yes I even make my own birthday dessert other than my daughter making me apple crumble), I love coming up with new recipes. The first time I made this one was for my hubby’s birthday back in December. It is so delicious every time that I make it!!

Chocolate Turtle "Cheese" Cake

Do you have any idea how much of these cakes I have eaten? It is sooo good!

Chocolate Turtle "Cheese" Cake

Pictured with Raw Caramel Sauce

This absolutely delicious dessert will be the highlight of your meal!!

Chocolate Turtle "Cheese" Cake

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)


1 c. pitted dates- soaked in boiling water for five minutes

1 1/2 c. pecans (reserve 2 Tbsp. chopped pecans)


3 c. raw cashews-soaked in water for at least four hours

1/3 -1/2 c. water

1/2 c. maple syrup (or desired sweetener)

1/2 c. raw cacao or cocoa

1 Tbsp. coconut oil

2 tsp. vanilla

1/4 tsp. sea salt

Cooked Caramel Sauce:

1-400 ml. can coconut milk

3/4 c. maple syrup or desired sweetener

1/4 tsp. sea salt

2 tsp. vanilla

To make crust add drained dates and pecans all except for 2 tablespoons into food processor or blender. Pulse until combined. Press mixture into parchment paper lined 9 ” pan. Set aside.

To make filling, add soaked/drained cashews, 1/3 cup water, maple syrup, raw cacao, coconut oil, vanilla, and sea salt into blender. Blend until smooth adding extra water if necessary. Pour into prepared pecan/date crust. Refrigerate for at least two hours.

To make caramel sauce, stir together coconut milk and maple syrup in a small sauce pan. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 3-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla and sea salt.If you want to make Raw Caramel Sauce

Chocolate Turtle "Cheese" Cake

You can easily pour all of your caramel sauce onto your “cheese” cake or pour it on piece by piece. Store remaining cake in the fridge for up to five days. If you are going to freeze this, do not add the caramel sauce until serving.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturday, Mix It Up Monday, Gluten Free recipe Fix, Sunday Fitness and Food

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

Mini Vegan Cheese Cake Bites


I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)


1 1/2 c. pitted dates

1 1/2 c. almond meal


3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly.  Once your mixture is done put 1 tsp. mixture  into the bottom of a  mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Mini "Cheese" Cake Bites

Before serving top with your desired toppings such as fruit, strawberry jam, cherry toppingcoconut cream, caramel sauce, etc.  Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets



Basic Pie Crust (Gluten Free/Dairy Free/ Refined Sugar Free)

So I have been playing with pie crusts for a while. I really enjoy making the grain free crust for my Chocolate Cream Pie, as well as my shortbread crust for my Apple Pie.

Well I keep getting emails asking for a regular pie crust recipe… To tell you the truth regular pie crusts have always worried me. In my old life, (before food allergies) my pie crusts were always a bit tough. They were never very good. As the emails kept up, I kept practicing…

I am finally happy with this pie crust!! Nice and flaky!!
It is great as a savoury quiche crust, as well as a lovely fruit pie. Everyone else loves it as well..
I hope that you enjoy it!!!

Basic Pie Crust

1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
1/2 tsp. sea salt
1 Tbsp palm sugar– optional
1/2 c. shortening-cold ( or coconut oil)
1 Tbsp. lemon juice or apple cider vinegar
3-4 Tbsp. cold water

If you have a food processor this is so much easier… If not your have to cut in the shortening with a pastry cutter or with a fork.

Place your flour mix, xanthan gum, salt, and sugar into your food processor and mix.
Cut you shortening into small pieces and add to the flour mixture.

Then pulse the food processor (or if you don’t have one, this is where you cut in the shortening).
Pulse until mixture resembles oatmeal or peas.

Add in lemon juice and 2 Tbsp. of water to start. Pulse food processor, adding water a little at a time until dough is combined to form a ball.

Put dough onto plastic wrap in the shape of a disk or ball, wrap and place into the refrigerator for at least an hour.

Then put dough onto waxed or parchment paper that has been sprinkled with a little flour. Cover with plastic wrap and roll out dough.

Remove the plastic wrap and invert the dough into a pie plate. Press into pie plate, adding pieces to make the top of the crust. Use extra dough for a few tarts or lattice top.
*Bake filled pie at 400 degrees for 20 minutes, then reduce the temperature to 350 degrees for 40-45 minutes or until crust is golden.


*Unfilled crusts need to be have holes poked in it with a fork. Bake 350 degrees for 20-25 minutes or until crust is golden. Cool and fill as desired.

Caramel Apple Flan (Gluten Free/ Dairy Free/ Refined Sugar Free)

I was looking in the grocery store flyers at all the wonderful treats. I saw this wonderful dessert called a Salted Caramel Apple Flan. It looked so good. I then went to work on trying to make it. This is my version. Try it with or without the caramel topping.

* I made this before making my new Caramel Sauce recipe. Check it out if you’d like…

Caramel Apple Flan


Caramel Apple Flan (Gluten Free/ Dairy Free/ Refined Sugar Free)

2/3 c. coconut oil (or shortening)
1/3 c. palm sugar (or desired granulated sugar)
2 eggs
1 1/2 c. gluten free flour mix
3/4 tsp. xanthan gum

About 6 cups of apples
3/4 c. palm sugar (or desired granulated sugar)
2 tsp. cinnamon
1/2 tsp. all spice
2 Tbsp. coconut flour
2 Tbsp. coconut oil (or margarine)

1/2 c. raw cashews(soaked in water for about 4 hrs)
1/2 c. medjool dates-chopped and pitted (soaked in water for about 4 hours)
1/4 c. honey
1 tsp. vanilla
1 tsp sea salt

Preheat oven to 350 degrees.Cream shortening and sugar. Mix in eggs. Mix flour and xanthan gum together in a separate bowl.  Add flour mixture in wet ingredients. Mix well. Press into bottom of 9″ spring form pan and up the sides about an inch. Bake for about 10 minutes.

Food 136
Peel and slice up apples and put in a bowl. Add the rest of ingredients and mix together. Put on top of baked crust. Put flan back into oven for 35-45 minutes; until apples are tender.

Drain soaking cashews and dates and put into food processor. Add honey, vanilla, and sea salt. Pulse food processor, scrapping down sides. Then process until smooth. I let it run for a good two minutes.

After your flan comes out of the oven, spread topping.

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Shared On: Foodie Friday

Whipped Dairy Free Coconut Cream

When you have food allergies, you want to be able to replace as many of the old  foods as possible. This includes whipped cream for desserts! This definitely does the job. 🙂


Shown on Shortbread Crust Apple Pie

Whipped Dairy Free Coconut Cream

1- 400 ml can of full fat coconut milk (I use 11-17%)
1/4 c. honey (use maple syrup for vegan)
2 tsp. vanilla

Put the can of coconut milk in the fridge over night.
Then after opening the can put the coconut water from the can into a bowl and save for something else. Take the thicker coconut cream and add the honey and vanilla to it. Whisk all ingredients well with mixer for a good five minutes. Then top desserts as you would with whipped cream. Store in fridge for up to two days.


Shown on Chocolate Cream Pie

Apple Pie With Short Bead Crust (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

I have always enjoyed cooking and baking as long as I can remember. One of the things that I have never been much good at was a regular pie crust. So before finding out about my food allergies, I would either buy a pie crust or make a graham cracker crust. I am now going to have to attempt to make pie crusts. Well this time I just cheated and went for more of a shortbread crust and not a typical pie crust.
 I will attempt a regular gluten free pie crust at some point, but just not today…. 🙂
Everyone loved how this pie turned out…
Shortbread Crust Apple Pie

Apple Pie With Short Bread Crust
1 c. gluten free flour mix
1/2 tsp. xanthan gum
2 Tbsp. palm sugar (or desired granular sugar)
1/3 c. coconut oil (or margarine)

Approx. 4 c. apples – peeled and sliced
1 Tbsp. brown rice flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 tsp. coconut oil (or margarine)

2/3 c. brown rice flour
1 tsp. cinnamon
2 Tbsp. palm sugar
1/4 c. chopped walnuts
3 Tbsp coconut oil (or margarine)-melted

Preheat oven to 350 degrees.

For crust: Mix flour, xanthan gum, palm sugar and coconut oil together.Using parchment paper, press mixture into pie plate to make crust. Set aside.


Filling: In a bowl, mix apples, palm sugar, flour, spices and coconut oil together. Put into crust.

Topping: Mix remaining flour, cinnamon, sugar, walnuts, and coconut oil together. Put on top of apple mixture.


Bake pie for 50-60 minutes or until apples are soft.


Top with Whipped Coconut Cream or Vanilla Ice Cream

Lemon Meringue Pie (Gluten Free/ Refined Sugar Free)

I made several batches of lemon pie filling today, trying to master stevia. Stevia is a plant that is a substitute for sugar, but it is much sweeter than sugar. I was trying to keep the bright yellow colour of the lemon for my pie. It didn’t work. After many failed attempts, I decided that I would just go back to the palm sugar and have a brown lemon meringue pie. Maybe next time… 🙂

** I have now used xylitol and made a wonderfully yellow Lemon Meringue Pie 🙂

Lemon Meringue Pie



Lemon Meringue Pie

1 1/2 c. gluten free graham cracker crumbs
1/2 c. melted  dairy free margarine
1/2 c. palm sugar  (or other granular sugar)

3 Tbsp. corn starch

1 c. palm sugar (or other granular sugar)** use xylitol for yellow filling**

3 egg yolks
1/2 c. lemon juice

1 Tbsp. lemon zest
1 1/2 c. hot water
1 Tbsp. dairy free margarine

3 egg whites
1/4 tsp. cream of tarter
1/4 c. honey or agave nectar
1 tsp vanilla

Mix the graham cracker crumbs together with the margarine and sugar. Press into a 9″ pie plate. Bake at 350 degrees for 20 minutes. Set aside.

In a medium sized pan, whisk together corn starch and sugar. Whisk in remaining ingredients except for margarine. Turn pan on medium low heat, whisking constantly. Let mixture come to a slow boil and thicken. Take off heat and whisk in margarine. Let cool for ten minutes before pouring into pie crust.


Beat egg whites on high speed in a medium sized bowl until high peaks form. Slowly add remaining ingredients while still beating. Pour meringue onto pie filling, right to the edges.

Put pie back into preheated 350 degree oven for ten minutes.

Let pie completely cool before serving.

Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Vegan/Refined Sugar Free)

So today I decided that I really wanted Chocolate Cream Pie. Now for me to do this I would not only have to figure out a crust, but also figure out the pudding for the filling. Oh my goodness. It turned out great!
I even had it before my dinner… Tee Hee(don’t tell)
I didn’t even wait to make my coconut cream to go on top the first piece.

Chocolate Cream Pie

Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

1 1/2 c. almond flour
1 Tbsp. coconut flour
1/2 c. palm sugar (or desired granular sugar)
1/2 c. coconut oil (melted)

Preheat your oven to 325 degrees

Stir almond flour, coconut flour and palm sugar together. Mix in coconut oil.
Press into 9 inch pie plate. Bake for 16-18 minutes or until starting to brown on the edges.
Take out and let cool.


Chocolate Filling:
2 c. plus 2 Tbsp. coconut milk
3/4 c. palm sugar
1/3 c. cocoa
1/4 tsp. sea salt
2 Tbsp.  tapioca starch
2 tsp. vanilla

In a small bowl, mix together the 2 Tbsp. of coconut milk and the corn starch; set aside.
Whisk sugar, cocoa and salt together in a medium sauce pan. Whisk in the 2 cups of the coconut milk.
Put pan on medium/low heat, continuously whisking. (Believe me if you stop, you’ll get lumps)
As your mixture starts boil, add in corn starch mixture. Let pudding thicken, then remove from heat. Whisk in vanilla.
Pour chocolate filling into baked pie crust. Put into the refrigerator for at least two hours to cool.


If you would like to, you can top off your pie with Dairy Free Coconut Cream!


This recipe is definitely a favourite of mine!

** I have even made this pie and frozen it. It works great as a frozen dessert!!

*** Just moved sites and can’t figure out how to link nicely yet… Please be patient … 🙂 ****

Shared On:,, Ladies Link Up, Get Him Fed, Foodie Friends Friday

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