A Healthy Vegan Dessert: Try Chubbies!


As a child, my mother used to make a dessert called Chubbies…

The base was oats with melted butter and sugar, topped with a layer of melted chocolate and peanut butter. It was one of my favorite desserts EVER!

I stopped eating this dessert decades ago, but suddenly craved them while prego for my second kid. A light bulb went off as I thought why don’t I combine the flavors in a healthy way. Thus, Lulu’s (Lulu was my nickname growing up) Chubbies…which are actually good for you… a healthy vegan dessert!


Serves about 15-20


  • 1 cup gluten free rolled oats
  • ½ cup raw almond (or other nut/seed butter)
  • ½ cup amber coconut nectar OR 10 medjol dates
  • pinch of pink sea salt
  • ½ cup raw cocoa powder
  • OPTIONAL:  1/3 cup cocoa nibs, coconut, or dried bananas (or dried cherries would be lovely, too)


Combine all ingredients in a food processor, beginning with the oats.  Combine until it starts to form one large ball.  You may have to add a little more nut/seed butter or nectar depending on its wetness.
Roll into small balls, about golf ball size.  Place balls into a ziplock freezer baggy or container and stick in freezer.  They are ready after a few hours, but keep the rest in the freezer door.  They don’t freeze completely and are an amazing cold chocolate treat that will make your 6 year-old self squeal!


Mint Chip Banana Nice Cream


Mint Chip Banana Nice Cream… Say Goodbye to Dairy and Guilt!

For all you ice cream lovers out there, its time to jump on the banana nice cream train. Simple, smooth and creamy, this healthy vegan, low fat dessert can be served for breakfast, lunch or dinner. Using bananas as the base, other fruits, super foods and essential oils can be blended in for a completely different flavor and texture. This is the ultimate “guilt-free” treat that everyone must try…Finally it’s ok to have ice cream for breakfast. 

Yield: 2 cups, 2 servings
Time: 15 minutes
Prepare ahead: freeze bananas
Equipment: high-power juicer or blender

Optional: Therapeutic Grade Essential Oil (YLEO): PeppermintMintChip NanaCream


  • 4 ripe bananas, peeled and frozen  
  • 1 tablespoon cacao nibs
  • 1 teaspoon spirulina powder 
  • 1 drops Peppermint YLEO


Push frozen bananas through a high-power juicer fitted with the blank plate to homogenize the fruit. It will be the consistency of soft serve ice cream. 

Stir in the remaining ingredients and serve immediately.

Alternatively, use a high-power blender with the tamper, or a food processor, adding liquid as needed for blending. 

Serve with toppings such as chopped nuts, fruit, shredded coconut, cacao nibs, or chocolate sauce. 

Using bananas as the base, other frozen fruits can be added in such as mangoes or berries.

Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller

Vegan Recipe: Strawberry Shortcake

Eating a strawberry

“When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan recipe for strawberry shortcake –wedding cake, actually!”

Hello to all you sexy fit vegans (and future sexy fit vegans!) from Ella’s (fortunate) stepmom!  I feel lucky to have Ella in my life and so admire her dedication and compassion.  As a clinical psychologist and as a yoga teacher, I know the transformative potential of our choices about how we live, how we care for ourselves, and how we care for others and the world around us.  I haven’t eaten (or wanted to eat) meat since around 1971; back then everyone wondered how I’d ever survive.  After I met her dad, Ella inspired us both to take the next step!  We’ve been vegan for a decade or so.  No regrets, no looking back – in fact, I wonder why I didn’t take that step years ago!  It’s so much truer to my values – preserving the earth, honoring living beings, and “ahimsa” —  the yogic teaching of non-injury to self or others.  Also, it’s easier than you think, and life is still delicious and satisfying.

I love to cook.  I love to grill, I love to stir-fry, I love to bake…. When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan strawberry shortcake –wedding cake, actually!.  (It is still a terrific cookbook resource – check it out.)  Being vegan is not about self-denial.  It’s about being healthy and strong, living with awareness and kindness, and enjoying the abundance this world offers us all.
strawberry shortcake'


  • 3 cups of strawberries
  • ¼ cup sugar
  • 1 cup of full-fat coconut milk
  • 1 and ½ cup flour  (I use Red Mill Gluten-free, but you can use unbleached wheat flour)
  • ½ cup coconut flour or a blend of coconut and almond flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • ½ cup Earth Balance original butter substitute (you can substitute coconut oil for up to 3 Tbsp)
  • 1 cup sugar (I use raw sugar, but any sugar will probably work)
  • 2 tsp vanilla extract (or 1 tsp each vanilla and almond extract.  Or 2 tsp rum!)
  • 1 ½ c nondairy milk (I use a blend of soy and coconut, but almond works too.  Hemp is a little bitter.)


  1. Spray a baking pan (9×11) or a dozen cupcake tins.
  2. Put the coconut milk, and a bowl, in the freezer.
  3. Preheat the oven to 350.
  4. Sift all the dry ingredients into a bowl.
  5. In a bigger bowl, blend the Earth Balance and the sugar together with an electric mixer or a big wooden spoon, till it’s smooth and fluffy.  Add the vanilla (or almond or rum).
  6. Add a cup of the flour mixture to the butter mixture and stir with the big spoon.
  7. Add ½ cup of the nondairy milk to the batter and stir.
  8. Add another cup of the flour and stir, then another ½ cup of the milk and stir again.
  9. Add the rest of the flour and the rest of the milk.
  10. Spoon into the pan(s) and bake 30-35 minutes till light brown.
  11. While it’s baking, slice the strawberries and sprinkle sugar over them so they get juicy.  (Add a splash of rum if you like.)
  12. Take the coconut milk out of the freezer and whip it with an electric mixer in the cold bowl.  Put it back in the freezer.
  13. When the cake is done (golden brown, and a toothpick poke in the middle comes out clean) take it out and let it cool at least ½ hour.
  14. Assemble the cake:  put the strawberries on the cake (or split the cake and put some in the middle and then some on top), put the whipped coconut on top!  Sprinkle with nutmeg. 

Enjoy!  And don’t regret!

This cake goes incredibly well with Ella’s favorite nut milk too by the way!

Photo Credit: “Your Vegan Neighbor”