This no-bake, fruity-delicious dessert is the perfect compliment to yesterday's super simple pasta salad.

And because it's so easy I've made 3 different versions for you to choose from. I whipped up all 3 of these in less than 10 minutes.

No oven. No fussing. No hot, soggy fruit.

This topping is great on a wide variety of things beyond fresh fruit:

oatmeal...errr...overnight oats -- it's way to hot for hot-oats!
sprinkled in a peanut butter + jelly sandwich
on ice cream or a thick smoothie
banana soft serve
yogurt!
with coconut whipped cream + fruit

So what else is going on behind the food + photos? You know, with life!

This summer has been out.of.control.insane. In good ways, in great ways, in crazy ways, in stress-inducing ways, in a million different ways.

One great thing: I am absolutely obsessed with cycling. I just can't get enough. It's been this way for a couple of years now but even moreso this summer. I have so much to learn + so much strength to gain, and I can't wait dive in further. I naturally tend to more cardio in the summer months, mostly in the form of cycling + walking. Although, I actually have gotten back in the pool lately after a 1 1/2yr hiatus. Swimming is like a whole body meditative stretch. Anyway...cycling! Everything about it--the whole outside fresh air thing, wind in the face, the mind-clearing rush, sun on the back, muscle-hurting fun--it's just so so great. A definite summer highlight.

Another great thing: My friends. I'm not really even sure how to describe these true gems in my life. All I know is that I feel so lucky to be surrounded by them. They made this girl feel extra-special-loved on her birthday last week. One of my favorite days ever.

This whole being 30 thing isn't so bad. Really. If anything, it has made me reflect on the GOOD, be more thankful for the things I have, and stay positive for whatever it is that may come next in my life. I get a little verklempt [choked up] thinking about it all!

So....

Back to dessert?

Print this!

No-Bake Summer Berry Crisp~ 3 ways!

gluten-free, vegan, [2] grain-free // serves 8-12

Coconut Almond Walnut Crisp -my favorite!

1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup unsweetened flaked coconut, or 1/3 cup unsweetened shredded coconut
2 tablespoons coconut sugar,sucanat or brown sugar
1 1/2 tablespoon unrefined coconut oil, softened
1 tablespoon brown rice syrup, or honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
pinch of salt

Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal. Be careful to not overprocess or it will start to form nut butter.
Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size. About 12-20 pulses.
Taste and add more coconut sugar if desired.
The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Cinnamon Oat + Nut Crisp

5 medjool dates, pitted
1/2 cup gluten-free rolled oats
1/2 cup chopped walnuts
1 tablespoon pure maple syrup
1 tablespoon unrefined coconut oil, softened
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
pinch of salt

Place the pitted dates in your food processor and turn on until chopped into small pieces.
Add in all other ingredients and pulse until the mixture starts to come together and is uniform in size.
The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Ginger Cashew Crisp with Lemon

1/2 cup raw almonds
1/2 cup raw cashews
2 tablespoons coconut sugar, sucanat or brown sugar
1 tablespoon unrefined coconut oil, softened
1 tablespoon brown rice syrup, or honey
1-1 1/2 teaspoons ground ginger
1/2 teaspoon pure vanilla extract
pinch of salt
zest from 1-2 lemons, to top

Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal. Be careful to not overprocess or it will start to form nut butter.
Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size. About 12-20 pulses.
Taste and add more coconut sugar if desired.
The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.
Toss [or top] fruit with desired amount of lemon zest before topping with crisp then serve.

Fruit

6-8 cups summer fruit - strawberries/blueberries/raspberries/blackberries/cherries/peaches/nectarines

Rinse + lightly pat fruit to dry. If using strawberries or stone fruits, slice into bite-sized pieces.
Place fruit in a baking dish [~7x11] or individual serving cups and top with desired crisp.
Assemble up to 1 hour before serving and refrigerate until ready to serve.

tips/substitutions: The texture of all 3 recipes should slightly hold together if pressed but also easily crumble over the fruit. It should not be dry at all. If for some reason it seems dry, pulse in 1/2 tablespoon softened coconut oil.

Sadly, I am out of ice cream. Guess I'll be forced to whip up a batch tomorrow. Oh, darn.

Ashley

Triple Layer Chocolate Vanilla Birthday Cake with Chocolate Cashew Cream Frosting

gluten-free, dairy free // yields 3, 8-inch layers

for the vanilla layers:

1 1/2 cups gluten-free oat flour

1 cup blanched almond flour

1/2 cup sweet rice flour

1/2 cup coconut sugar, orsucanat or pure cane sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, whisked

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1/4 cup honey

1/4 cup unrefined coconut oil, melted + slightly cooled

4 teaspoons vanilla bean paste, or pure vanilla extract

for the chocolate layer:

3/4 cups gluten-free oat flour

1/2 cup blanched almond flour

1/4 cup sweet rice flour

1/4 cup unsweetened cocoa powder

6 tablespoons coconut sugar, or sucanat or pure cane sugar

1 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, whisked

1/4 cup unsweetened applesauce

6 tablespoons unsweetened almond milk

2 tablespoons honey

2 tablespoons unrefined coconut oil, melted + slightly cooled

1 1/2 teaspoons vanilla bean paste, or pure vanilla extract

Preheat your oven to 350*F and grease and flour all sides of 3, 8-inch cake pans. Knock out excess flour.

For the vanilla layers: In a large bowl stir your dry ingredients together until well combined.

In another mixing bowl whisk together the wet ingredients until thoroughly combined.

Pour the wet mixture into the dry and stir together with a large wooden spoon until just combined. Avoid over-stirring.

For the chocolate layer: Follow directions 2-4 including the cocoa powder with the dry ingredients.

Pour evenly into the cake pans and bake the vanilla layers for 22-26 minutes and the chocolate layer for 23-28 minutes. Test with a toothpick for doneness.

Let cool for 20 minutes, slide a knife along the edge, then carefully turn out onto a cooling rack and let fully cool before frosting.

Frost the first layer, place the 2nd on top, then repeat. Lightly push the frosting to the edge so it drips down the sides on the top layer. Add sprinkles if desired.

Serve immediately or keep chilled in the fridge [covered] and set out for 30 minutes before serving.

for the frosting:

2 cups raw cashews, soaked for at least 4 hours

1/2 - 3/4 cup unsweetened almond milk

1/3 cup unsweetened cocoa powder

1/2 - 2/3 cup muscovado sugar, or light brown sugar

1 1/2 teaspoons pure vanilla extract

pinch of salt

Drain + rinse cashews then place in your high-speed blender with 1/2 cup almond milk and the rest of the ingredients.

Blend on low working to high, using your blender stir stick to keep things moving until you have reached a fully smooth consistency. Scrape the sides to keep things moving and add more milk if needed. You want to use the least amount of milk as possible for a thick frosting. This frosting is much softer than a typical butter cream and very easy to spread.

Taste and add more sugar if needed then blend again until smooth.

Pour into a bowl and place plastic wrap directly on top, then refrigerate until chilled. Frosting will thicken a bit as it chills.

notes/substitutions: For an explanation on almond flour and the difference between almond meal, see this post. There is no sub for almond flour [almond meal should work] or sweet rice flour. Best to use all room temperature wet ingredients when baking. Safflower, sunflower, or canola oil can be used instead of coconut oil. Cakes can be made a day ahead. Let fully cool then wrap tightly with plastic wrap and store on your counter overnight. Set oven to 370*F and use 1/4 teaspoon leass baking powder [vanilla] and 1/8 teaspoon less baking soda [chocolate] if you’re around 5,000’ altitude.