dessert | The Wh0le Story

While we were away on vacation, we ate some delicious food. There were plenty of veggies burgers gobbled up, craft beers sipped, and lots of vegan sweets devoured.

One of my favorite little corners of heaven was Angeline’s Bakery in Sisters, OR. I loved it so much that we stopped there on our way home for more sweets and enormous bagel sandwiches. Even though this isn’t technically in our neighborhood, I still wanted to give some love to a local cafe doing their thing.

While Angeline’s food was delicious, it was the ambience that made me swoon. Full of bright colors and kitschy decorations, the vibe was childlike and carefree. So perfect for a cafe full of treats.

What we tried:
Marionberry Coffeecake (pictured above)
Gluten-free Strawberry Almond Muffin (pictured below)
Vegan bagel sandwiches (below)
Vegan and gluten-free brownie with nuts
Ginger & molasses cookie

Everything was great, but I would say our favorite was definitely the marionberry coffee cake. Oozing with fresh berries that gave the cake a natural sweetness, it accompanied my morning coffee perfectly. Our least favorite? The strawberry muffin above. The texture was great but it was a little on the bland side. It was still good, just not as good as everything else.

The sandwiches were simple and tasty and the homemade bagels really made them special – chewy on the outside and soft on the inside, like any respectable bagel should be.

There were so many choices in their display case and on the menu board, I can’t imagine anyone not being able to find something they like. If you’re in the area or just passing through, I highly recommend stopping in for something sweet.

You guys. It’s hot.

I don’t know if I’ve become a mega-wuss since moving to the Pacific Northwest from the Great Midwest, but I no longer enjoy the heat. Over 80 degrees? Totally unnecessary. Who can function in this ridiculousness? Not me.

So when my sweet tooth kicked in yesterday afternoon, I knew there was no way I was turning on my oven. After all, these PNW folks don’t believe in air conditioning. Sooooo….no-bake it was!

*As an added bonus, this recipe is full of good fats, carbs and protein so it can also serve as a great snack on-the-go to fuel you during hikes or as a pre or post-workout treat.

No-Bake Chocolate Cherry Dessert

For The Base

1 cup dates, soaked (at least 30 minutes) and pitted

1/2 cup almonds

1/2 cup cashews

1/2 cup cherries, pitted and chopped

1/4 cup rolled oats

1/4 cup carob powder

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Toppings

1/3 cup cherries, pitted and chopped

1 tablespoon sliced almonds

1 tablespoon flaked or shredded coconut

In a food processor, add all ingredients except for the cherries. Blend until you have a sticky batter. Once mix is fully processed, add cherries and pulse until just combined. You will want the cherries to be in pieces but not fully blended so don’t overdo it.

Spread batter evenly into a 9-inch pie dish. You may want to wet your hands so that the batter doesn’t stick to you or a spatula.

Top with the rest of the cherries, flaked coconut and sliced almonds.

Allow to chill in the freezer for 30-60 minutes.

Chocolate Drizzle:

1 tablespoon coconut oil

1 tablespoon carob powder

1/4 teaspoon cinnamon

Remove cake from freezer. Add ingredients to a small saucepan. Over medium-low heat, mix until coconut oil is melted and ingredients are combined.

With a spoon, immediately drizzle sauce over your pie. Don’t worry about it being perfect – just make sure you get a little drizzle over the entire surface.

Freeze for at least one hour before serving. This will allow the drizzle to harden, giving it a crunchy texture.