Recipes

Vanilla Cookie Pie Crust

Vanilla Cookie Pie Crust

This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Couverts1
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Equipment

  • Food processor (optional)
  • Mixing bowl
  • Pie pan (8- or 9-inch),
  • Measuring spoons
  • Measuring cups
  • Resealable plastic bag (optional)

Ingredients

Instructions

  • Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
  • Mix the ground cinnamon into the crumbs.
  • Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
  • Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
  • Press the mixture into the sides and bottom of the pan to form a crust.
  • Refrigerate the crust for 1 hour to stiffen.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the crust for 10 minutes.
  • Once baked, allow it to cool before filling with your favorite pie filling.

Notes & Wine Advice

Serving Tip:
This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.
Wine Advice:
A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 13 g | Suiker: 10 g
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Course; Basic recipe / Dessert / Pie
Cuisine; International / Global
Diets; Vegan

Raw Nut Pie Crust

Raw Nut Pie Crust

This no-bake raw nut pie crust is a quick and easy alternative to traditional crusts. Made with wholesome nuts and natural sweeteners, it’s perfect for fresh fruit pies and raw cheesecakes!
Couverts2
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Equipment

  • Food processor
  • Pie pan (8- or 9-inch),
  • Measuring cups
  • Measuring spoons
  • Large bowl

Ingredients

Instructions

  • Place each cup of raw walnuts, cashews, and almonds in 1½ cups (355 ml) of water.
  • Soak the nuts overnight.
  • Drain the soaked nuts the next day.
  • In a food processor, combine the drained nuts, dates, agave nectar, cinnamon, vanilla extract, and salt.
  • Process until a chunky paste forms.
  • Press the mixture into the bottom of an 8- or 9-inch pie pan, evenly covering the base.
  • Fill with your desired pie filling (such as Raw Lemon Cheesecake or fresh fruit filling).
  • Chill the crust before serving or freeze for later use.

Notes & Wine Advice

Serving Tip:
This raw nut pie crust pairs beautifully with fresh fruit fillings or creamy raw cheesecakes. Serve chilled for the best texture!
Wine Advice:
A glass of crisp, chilled Prosecco or a light white wine like Chardonnay would complement the freshness of a fruit-filled pie.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 15 g
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Course; Basic recipe / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Soy Free / Vegan

Cinnamon Graham Cracker Crumbs

Cinnamon Graham Cracker Crumbs

This easy-to-make cinnamon graham cracker crust is vegan, dairy-free, and perfect for cheesecakes, pies, and more! No hydrogenated ingredients—just simple, wholesome flavors.
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Equipment

  • Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter

Ingredients

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, cream together the butter, agave, and sugar using an electric mixer until light and fluffy, about 4 minutes.
  • Sift the white whole wheat flour, pastry flour, cinnamon, and salt on top of the butter mixture and combine.
  • Place the dough on the prepared baking sheet and pat it down into a disk.
  • Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
  • Bake for 20 to 25 minutes, checking early to avoid overbaking.
  • Let it cool for at least 1 hour on the baking sheet.
  • Once cool, break the crust into shards and blend in a food processor until it turns into a fine powder.
  • Use the crumbs for your pie or cheesecake recipes.

Notes & Wine Advice

Serving Tip:
Use this crumb mixture to make a perfect crust for your favorite cheesecakes or pies!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with cheesecake.

Nutrition values

Calories: 520 kcal | koolhydraten: 64 g | Eiwitten: 4 g | Vet: 26 g | Suiker: 18 g
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Course; Basic recipe / Dessert / Pie
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Halal / Keto / Lactose Free / Low Carb / Nut Free / Paleo / Vegan / Vegetarian

Oatmeal Cookie–Topped Apple Crumble

Oatmeal Cookie–Topped Apple Crumble

A warm, comforting dessert made with a unique oatmeal cookie topping that complements perfectly tender baked apples. The sweetness of maple syrup and the crunch of oats create a delightful contrast!
Couverts6
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Equipment

  • Baking dish (8-inch),
  • Mixing bowls
  • Whisk
  • foil
  • oven

Ingredients

For the apples:

  • 2 Granny Smith apples or other green apples, unpeeled, cored, and cubed
  • 1 Golden Delicious apple or other yellow apple, unpeeled, cored, and cubed
  • 1 Red Delicious apple or other red apple, unpeeled, cored, and cubed
  • 1 tablespoon 8 g whole wheat pastry flour (or other flour)
  • 1 tablespoon 15 ml pure maple syrup
  • 3 tablespoons 45 ml apple juice

For the topping:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare an 8-inch (20-cm) baking dish.
  • To make the apples: Combine the apples, flour, syrup, and juice in the baking dish and stir to coat.
  • Cover the dish with foil and bake for 30 minutes.
  • While the apples bake, make the topping: Whisk together the flour, oats, cinnamon, baking soda, and salt in a medium-size bowl.
  • In a small-size bowl, whisk together the peanut butter, oil, milk, sugar, and vanilla until emulsified.
  • Stir the wet ingredients into the dry mixture.
  • Stir in raisins if desired.
  • After 30 minutes, remove the foil from the apples.
  • Crumble the cookie dough topping evenly over the apples.
  • Bake for another 10–15 minutes, until the apples are tender and the cookie topping is golden brown and cooked through.
  • Serve warm or at room temperature.
  • You can also enjoy it cold the next day.

Notes & Wine Advice

Serving Tip:
Serve with a scoop of dairy-free vanilla ice cream for an extra indulgent treat!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with this apple crumble for a refreshing contrast.

Nutrition values

Calories: 271 kcal | koolhydraten: 49.3 g | Eiwitten: 3.8 g | Vet: 8.5 g | Suiker: 32.8 g
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Course; Dessert / Snack / Vegetables
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Peanut Butter and Jam Pastries

Peanut Butter and Jam Pastries

A healthier twist on the childhood classic PB&J, these pastries combine creamy peanut butter and fruity jam in a flaky, golden crust. Perfect for a fun breakfast or snack!
Couverts2
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Equipment

  • Baking sheet, food processor, fork, silicone baking mat (optional), parchment paper, rolling pin, wire rack

Ingredients

  • 1 cup 120 g light spelt flour
  • 2 tablespoons 24 g raw sugar
  • ¼ teaspoon fine sea salt if using unsalted peanut butter
  • 5 tablespoons 80 g creamy natural peanut butter, divided
  • ¼ cup 60 ml plain almond or other nondairy milk, plus extra to brush on top
  • ¼ cup 80 g all-fruit raspberry spread or other favorite jam, combined with ¼ teaspoon cornstarch

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter.
  • Pulse a few times.
  • Add almond milk, 1 tablespoon at a time, until the dough begins to form.
  • If too dry, add more milk as needed.
  • Divide the dough into 4 equal portions and roll each into circles about ¼ inch (3 mm) thick.
  • Place 2 circles on the prepared baking sheet.
  • Spread 2 tablespoons of peanut butter and jam on the bottom circles, leaving a border at the edges.
  • Place the remaining dough circles on top and seal the edges with a fork.
  • Prick the top crust with a fork for ventilation, then brush with milk.
  • Bake for 26 minutes or until golden brown around the edges and underneath.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Best enjoyed warm with a side of fresh fruit or a cold glass of almond milk.
Wine Advice:
A crisp, light white wine like Chardonnay pairs nicely with the richness of peanut butter.
Variation:
Make it even better by applying icing on top. You’ll need ¼ cup (30 g) powdered sugar, 1 to 1½ teaspoons plain almond or other nondairy milk, and ¼ teaspoon pure vanilla extract. Combine the sugar, a little milk at a time, and the vanilla in a medium-size bowl, stirring vigorously with a large spoon until no lumps are left. The icing must be thin enough to drizzle, but just thick enough to stick to the back of a spoon, so add the milk accordingly. Drizzle on top of the pastries.

Nutrition values

Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 12 g
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Course; Breakfast / Pastry / Snack
Cuisine; American
Diets; Nut Free / Vegan

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Couverts6
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Equipment

  • Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack

Ingredients

For the chocolate candy:

For the shortbread:

For the icing:

Instructions

  • Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
  • Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
  • Place in the fridge to set for at least 1 hour.
  • Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
  • In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture in two batches.
  • Stir until combined, adding extra milk if the dough feels too dry.
  • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough to less than ¼ inch (6 mm) thick.
  • Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
  • Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
  • Let the cookies cool on a wire rack before applying the ganache.
  • Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
  • Refrigerate for at least 1 hour to set.
  • Make the icing: Sift the powdered sugar into a medium-sized bowl.
  • Combine with vanilla (if using) and a little milk at a time.
  • Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
  • Spread the icing on top of the ganache, covering it entirely.
  • Top each pastry with one chocolate candy in the center.
  • Serve chilled.

Notes & Wine Advice

Serving Tip:
These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.
Wine Advice:
A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.

Nutrition values

Calories: 280 kcal | koolhydraten: 48 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 40 g
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Course; Chocolate / Dessert / Pastry / Snack
Cuisine; Switzerland
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Simply Fruit Tartlets

Simply Fruit Tartlets

This beautiful, colorful fruit tartlet is a showstopper! Filled with a rich pudding and topped with bright fresh fruits and a shiny glaze, it’s a perfect dessert for any occasion.
Couverts6
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Equipment

  • Saucepot, Small bowl, Tart shells, Spoon, Knife, Cutting board, Measuring cups and spoons

Ingredients

  • ½ cup 100 g granulated sugar
  • 1 cup 235 ml apple or other clear fruit juice, divided
  • 2 tablespoons 16 g cornstarch
  • 2 tablespoons 30 ml corn syrup
  • 1 recipe Coconut Vanilla Pudding page 479 or Lemon Vanilla Pudding (page 479)
  • 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
  • Blueberries kiwifruit, strawberries, blackberries, raspberries, grapes, peaches, and/or pineapple (assorted fruits for topping)

Instructions

  • In a saucepot, combine the sugar and ½ cup (120 ml) of juice.
  • Bring to a boil and boil for 3 minutes to ensure the sugar dissolves completely.
  • Meanwhile, in a small bowl, dissolve the cornstarch in the remaining ½ cup (120 ml) juice.
  • Add the cornstarch and juice mixture to the boiling juice and sugar mixture.
  • Stir in the corn syrup and return to a boil.
  • Once boiling, remove the pot from the heat and allow the glaze to cool to room temperature.
  • Pour the prepared Coconut Vanilla or Lemon Vanilla Pudding into the tart shells and let it set.
  • While the pudding is setting, slice and prepare the fresh fruit.
  • Create your fruit design on top of the tart by arranging the fruit in a visually pleasing pattern.
  • Carefully drizzle the glaze over the fruit topping to prevent browning and drying out.
  • Refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:
Serve these vibrant fruit tartlets chilled as a refreshing and elegant dessert for any occasion. You can customize the fruit based on the season to ensure the freshest flavors.
Wine Advice:
A light, sweet dessert wine like Moscato d’Asti would pair beautifully with these tartlets, enhancing the fruity sweetness.

Nutrition values

Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 28 g
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Course; Dessert / Fruit / Pastry / Snack
Cuisine; French
Diets; Gluten-Free / Vegan

Roasted Caramel Nut Tartlets

Roasted Caramel Nut Tartlets

If you’re a fan of nuts, these Roasted Caramel Nut Tartlets will be your new autumnal favorite. Rich with caramel and topped with a touch of melted chocolate, they’re perfect for cozy evenings.
Couverts6
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Equipment

  • Baking sheet, Parchment paper or aluminum foil, Microwave-safe bowl, Mixing bowl, Small saucepan (for double boiler method), Spoon or drizzle tool

Ingredients

Instructions

  • Preheat the oven to 450°F (230°C, or gas mark 8).
  • Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Spread the nuts in a single layer on the baking sheet.
  • Bake for 5-7 minutes, keeping a close eye to avoid burning.
  • Remove from the oven and let the nuts cool enough to handle.
  • In a mixing bowl, combine the roasted nuts with caramel sauce.
  • If necessary, warm the caramel sauce in the microwave to make it easier to toss.
  • Distribute the caramel-coated nuts evenly into each tart shell.
  • Melt the chocolate chips in the microwave, stirring occasionally, or use a double boiler method.
  • Drizzle the melted chocolate on top of each tartlet in sweeping motions to create a striped effect.
  • Let the tartlets set before serving.

Notes & Wine Advice

Serving Tip:
These tartlets are perfect for a cozy fall gathering or as a sweet treat to end a meal.
Wine Advice:
Pair with a sweet dessert wine, such as a Moscato or late-harvest Riesling, to complement the caramel and nutty flavors.

Nutrition values

Calories: 275 kcal | koolhydraten: 34 g | Eiwitten: 4 g | Vet: 16 g | Suiker: 18 g
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Course; Dessert / Nuts / Pastry / Snack
Cuisine; American
Diets; Gluten-Free / Vegan

Puddington Pear Galette

Puddington Pear Galette

A rustic, cookie-like crust filled with tender pears and a creamy, warm custard. The perfect dessert for fall gatherings or a cozy evening treat.
Couverts8
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Equipment

  • 9-inch (23-cm) round pie plate
  • Nonstick cooking spray
  • medium saucepan
  • Whisk
  • Mixing bowl
  • Fork or fingers for mixing dough
  • Wire rack

Ingredients

For the galette:

For the pudding:

Instructions

  • To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  • Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
  • If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
  • Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
  • Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
  • 3 cm) edge.
  • Sprinkle with raw sugar.
  • Bake the galette for 20 minutes.
  • To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
  • Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
  • Stir in the vanilla extract and butter, then set aside.
  • After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
  • Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
  • Remove from the oven and place on a wire rack to cool.
  • Let cool before serving.

Notes & Wine Advice

Serving Tip:
Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.
Wine Advice:
Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.

Nutrition values

Calories: 290 kcal | koolhydraten: 42 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 18 g
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Course; Dessert / Pie / Treats
Cuisine; American
Diets; Vegan / Vegetarian

Strawberry Rhubarb Frozen Cheesecake Pie

Strawberry Rhubarb Frozen Cheesecake Pie

A refreshing frozen cheesecake pie with a tangy strawberry rhubarb glaze, perfect for spring gatherings and special luncheons!
Couverts8
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Equipment

  • Medium pot
  • Mixing bowls
  • electric mixer
  • Measuring cups
  • 8- or 9-inch (20- or 23-cm) pie pan
  • spatula

Ingredients

For the strawberry rhubarb glaze:

For the cheesecake filling:

For the crust:

  • 1 Vanilla Cookie Pie Crust page 417

Instructions

  • To make the strawberry rhubarb glaze: In a medium pot, combine the strawberries, rhubarb, water, sugar, and lemon juice.
  • Bring to a boil, then reduce to a simmer.
  • Simmer uncovered for 15 minutes, stirring occasionally.
  • Add the cornstarch slurry to the pot and stir until the glaze thickens.
  • Remove the glaze from heat and let it cool completely.
  • (Optional: Reserve 1 cup [240 g] of the glaze for topping before serving.
  • )
  • To make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the nondairy cream cheese until smooth.
  • Gradually add the powdered sugar, 1 cup (120 g) at a time, and beat until fully combined and smooth.
  • Pour the cheesecake filling into the prepared Vanilla Cookie Pie Crust.
  • Smooth the top with a spatula.
  • Freeze the pie for several hours until firm.
  • Before serving, top the frozen pie with the reserved strawberry rhubarb glaze.

Notes & Wine Advice

Serving Tip:
Serve with Pink Pomegranate Mimosas for a vibrant and festive pairing.
Wine Advice:
Pair with a light rosé or sparkling wine to match the fruity flavors of the pie.

Nutrition values

Calories: 350 kcal | koolhydraten: 55 g | Eiwitten: 3 g | Vet: 14 g | Suiker: 44 g
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Course; Dessert / Snack / Treats
Cuisine; American
Diets; Vegetarian