Desserts Recipes

Pcakes Strawberry Cupcakes

When I was pregnant with ‘Cupcakes’, I wanted all things strawberry; trifles, smoothies, cupcakes, frosting…..yum! For her first birthday it only made sense to create a strawberry cupcake, and I wanted it refined sugar free, 100% natural and delicious. I created these for her little party and have sense made them whenever the strawberry craving hits!

Pcakes Strawberry Cupcakes with Strawberry Coconut Cream Frosting
Recipe Type: Dessert
Author: Cowgirlbeans
Serves: 12
  • Wet
  • 1/3 cup dates
  • 1/3 cup coconut oil
  • 2/3 cup banana
  • 1/3 cup honey
  • 3 certified humane eggs
  • 1 tbl lemon juice
  • 2 tsp vanilla
  • 1/2 tsp lemon zest
  • Dry
  • 2 1/2 cups flour (cake or pastry flour works better; lower protein= more tender crumb)
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • Fold in
  • 1/2 cup chopped strawberries
  • Frosting
  • 1 can refrigerated fat full coconut milk (natural value organic brand worked for me- other brands have not) or refrigerated coconut cream
  • 1 tsp vanilla
  • 1-2 tbl maple syrup
  • few strawberries (frozen or fresh, chopped or pureed)
  1. Preheat oven to 325. Place bowl for frosting in fridge.
  2. Blend or food process wet ingredients.
  3. Pour into bowl and add dry ingredients. Mix/fold until combined.
  4. Add strawberries and fold gently until disbursed.
  5. Spoon into sprayed or lined muffin tins.
  6. Bake about 15-20 minutes you want no jiggle, firm tops, slightly browned.Use fool proof toothpick test insert toothpick into center; if it comes out clean its done. ūüôā
  7. Let cool 5-10 min then remove from pan.
  1. Let cupcakes cool completely. Best made within an hour of serving, but can be refrigerated. (it wont stay as light and whipped).
  2. Flip over thoroughly refrigerated can of coconut milk. Do not shake.
  3. Open and pour out coconut water, save for smoothie later.
  4. Scrape out coconut cream solid, put in a cold bowl.
  5. Use hand mixer to begin whipping.
  6. Add maple syrup and vanilla. Whip.
  7. Add strawberries, whip, taste, adjust with more maple syrup.
  8. Spread/dollop on cupcakes….serve!


Desserts Recipes

Apple Carrot Oatmeal Cookies

I added to my mom’s oatmeal cookie recipe to create a yummy, ¬†portable and healthy cookie for anytime of the day. Pcakes, pup-pup (raisin free) and adult approved.

Apple Carrot Oatmeal Cookies
Recipe Type: Dessert
Author: Cowgirlbeans
Cook time:
Total time:
Serves: 24
These are perfect for a toddler and mommy snack on the go! Pcakes isn’t a huge fan of muffins, but these seem to be just the right size and texture for her to eat anytime of the day.
  • 1 apple
  • handful of carrots
  • 3/4 cup coconut oil
  • 1/4 cup honey
  • 2 tbl molasses
  • 2 tbl chia seeds
  • 1 cup apple sauce
  • 1 cup raisins
  • 3 cups oatmeal
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350.
  2. Shred apple and carrots in food processor or blender. (about 2 cups total)
  3. Add all ingredients to bowl and mix until combined.
  4. Place about 2 dozen scoops on baking sheets.
  5. Bake until firm and browned, about 15 minutes.


Desserts Recipes

Quick Fix: Black Bean Brownies

I don’t want to take credit for this idea, as there are tons of black bean brownie/cookie recipes floating around online. I just tweaked it to my liking and took some to a gluten-free friend as a ‘Thank You’, another batch to a girls spa party with a bunch of my work-out buddies, a meeting with an unsuspecting average eating ‘Joe’ and the hubby and my parents who all exclaimed “Wow! These are good!”. They aren’t too sweet (you can adjust to your liking), and work as either brownies or cookies. I’ve baked them in a muffin tins, mini cake pans and a brownie dish. They also are a breeze to whip together in the blender or food processor, no other bowls, mixers or spoons needed.

P.S. The batter is deeeelish and some of my batches may or may not have made it to the oven….


Black Bean Brownies
Recipe Type: Dessert
Author: Cowgirlbeans
The first batch I made with our old squirrely oven got baked at 500 degrees in muffin tins…but my husband liked how crunchy the outside were. The other batches were more brownie like at lower temp and in pans. You can also tweak this recipe easily by tasting and adding more cocoa, sweetener etc before you add the optional chips and or nuts.
  • 1 3/4 cup drained black beans (I used dried beans and prepared them or about 1 can)
  • 3/4 cup oats (make sure certified GF for your friends ūüôā )
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1/2-3/4 cup sweetener- start on low-end, you can add more later(I used a mix of honey or maple syrup and coconut sugar)
  • 1 tsp baking powder
  • Few tbl chia seeds
  • Optional
  • chocolate chips, pecans or walnuts
  • coconut or almond milk
  1. Preheat oven to 350
  2. Add everything except chips/nuts/milk to blender and blend until smooth like brownie batter. (thick and scoop-able, on the verge of pour-able) If too thick, add few tsp of milk at a time.
  3. TASTE. Try not to eat half.
  4. Adjust by adding more sweetener etc.
  5. Add chocolate chips and or nuts.
  6. Taste.
  7. Bake in sprayed muffin tin, 8 inch brownie pan or 6 inch cake pan about 15-20 min. Use a toothpick to see when centers are done.


Desserts Recipes

Strawberry Crumble Blondie Bars

I created these for a picnic at one of our favorite local parks. We loaded up the picnic basket with Quinoa salad, veggie straws, spicy hummus and sweet peppers for dipping. And loaded up the car with friends and dogs and a few of these delicious summery bars in the basket to enjoy by the lake. The leftover bars were reminiscent of a strawberry crumble when we added a scoop of vanilla coconut ice cream on top.



Strawberry Blondie Bars

Recipe Type: Dessert
Author: CowgirlBeans
  • Dry
  • 2 cups Oats
  • 1¬Ĺ cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 tsp Baking Powder
  • ¬Ĺ tsp Baking Soda
  • ¬Ĺ tsp Salt
  • Wet
  • 1/4 cup Earth Balance
  • 1/4 cup coconut oil
  • 1 ripe banana
  • Topping
  • 3-4 tbl Strawberry Jam
  • 1 tsp Lemon Zest or extract
  • 1-2 cups sliced Strawberries
  • chopped walnuts
  1. Preheat oven to 350 degrees
  2. Whisk together oats, flour, sugars, baking powder, soda and salt.
  3. Mix/Cut in EB butter, coconut oil and banana until resembles a crumbly sand mixture.
  4. Reserve 1 cup of this crumbly mixture.
  5. Press the rest of it in a brownie pan, bake until set (firming up and slightly browned) about 12 minutes.
  6. Crumble cup of reserved mixture over top.
  7. Bake until browned about 25-30 minutes.
  8. Let cool before slicing.





Desserts Recipes

Everyday Chocolate Cookie Pie

A cross between a raw cookie and a decadent graham cracker crust pie, this chocolaty dessert is easy enough for any night of the week.

Everyday Chocolate Cookie Pie
Author: Cowgirl Beans
Serves: 8-12
I make this using almost exclusivity raw ingredients, especially raw nuts which give it it’s creamy and rich consistency. As it is a rich desert, I have found a small square is decadent and filling enough for adult and child alike.
  • Crust Layer
  • 1 1/2 cup nuts (almonds/walnuts)
  • 1/2 unsweetened coconut
  • 1/4 cup dates (high quality medjool) or soaked store brand
  • dash of salt
  • Chocolate Layer
  • 1 2/3 cup dates
  • 1/2-2/3 cup cashews
  • 1/2 tsp vanilla
  • dash salt
  • 2 tbl. coco powder
  • chocolate chips (optional)
  1. Line a mini cake pan or round bowl with parchment or plastic wrap, enough to come up and over the completed pie.
  2. In the food processor or high speed blender, blend the nuts, coconut, salt and 1/4 cup dates. You want a crumbly, sand like consistency; the date will act as the binder. You should be able to squish it into a ball and it holds it’s shape. Add dates one at a time until the right consistency.
  3. When ready, press into the bottom of your pan or bowl.
Chocolate Layer
  1. Blend all ingredients until smooth and you’re able to make into a test ball. Taste tester : ) Adjust more cocoa powder etc. if needed. (Add chocolate chips at the very end-if using).
  2. Press evenly onto the top your crust layer. Lay the extra plastic wrap over the top and smooth it.
  3. Refrigerate to help firm.
  4. Thirty minutes to one hour before ready to serve, use plastic wrap to lift out of pan and peel off.


Breads Desserts Recipes

Pumpkin Scones

Sorry folks I can’t seem to find the pictures…you know what a yummy scone looks like though, right? I’ll just have to make them again soon. Can you hear AJ lamenting?


Pumpkin Scones
Recipe Type: Breakfast
Author: CowgirlBeans
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 12
Mmm Pumpkin Scones with spiced drizzle!
  • 2 cups whole wheat pastry or white whole wheat flour (I used a mix of both)
  • 1/2 cup organic cane sugar or Zsweet or sweetener of choice
  • 1 Tablespoon baking powder
  • ¬Ĺ teaspoon salt
  • ¬Ĺ teaspoon cinnamon
  • ¬Ĺ teaspoon nutmeg
  • ¬ľ teaspoon cloves
  • ¬ľ teaspoon ginger
  • 6 Tablespoons cold butter (Earth Balance vegan)
  • ¬Ĺ cup canned pumpkin
  • 1/4 cup almond milk
  • Drizzle
  • 1/2 cup organic powdered sugar
  • 1 tablespoon almond milk
  • heavy sprinkle cinnamon, pinch of nutmeg, ginger and cloves
  1. Preheat oven to 425
  2. Combine all dry ingredients. Add butter and use a fork to cut into the flour mixture. You want a crumbly texture like fine sand.
  3. In another bowl, whisk together the pumpkin and milk. Fold into dry ingredients,make a dough ball.
  4. On lightly floured large cutting board, form ball into large rectangle. Cut into 3 pieces. Then cut these into 4 so you have 12 total triangular pieces.
  5. Place on a baking sheet sprayed with oil. Bake for 15-20 minutes, or until slightly browned and interior done (test with toothpick).
  6. While they cool on a wire rack, mix together your glaze until smooth. When scones have cooled for at least 30 minutes, drizzle glaze over tops….
Desserts Reviews


Just had the best cake-pop (or two bites of cupcake or cake I’ve ever eaten.) Courtesy of Yummy! Sweet Shop in Berlin MD. Kara is an artist and a craftswoman, just look at the adorable snowman. They are filled with an amazingly fluffy and decadently¬†moist chocolate cake, reminiscent¬†of molten lava cake, and covered in a smooth and silky chocolate that is the greatest wrapper in the history of food, ever, period, finito.






If you’re ever on the way to Ocean City or in a 150 mile radius, you must stop by Yummy! Sweet Shop.


Desserts Recipes

Quick Fix Sweet Tooth: Raw Chocolate Chip Oatmeal Cookie Dough

OH MY GOODNESS this is good.
Known the world over in Raw & Vegan circles, “Raw Cookie Dough” is amazing. Try my version for a quick fix to your sweet tooth and comment what you think!

Quick Fix Sweet Tooth: Raw Cookie Dough
Recipe Type: Snack, Dessert
Author: Cowgirl Beans
Prep time: 1 min
Total time: 1 min
Serves: 6
To taste like actual dough, get good quality dates like Medjool. I’ve tried Sun-made and Amport “chopped dates” and they didn’t work quite as well, but still tasted good. The high quality get processed very smooth and become like brown sugar whereas the Amport and Sun-maid remain a bit chunky. I buy good quality Medjool dates at Costco in the produce section, usually by the pineapples and melons.
  • 200 g (1 2/3 cups) good quality pitted Medjool dates
  • 75 g (1/2-2/3 cups) cashews (raw, organic, unsalted are best)
  • 1/2 tsp vanilla
  • 1/2 cup oats
  • sprinkle sea salt
  • handful chocolate chips
  • almond milk (if needed)
  1. In the food processor, blend the dates, cashews, and vanilla.
  2. Add the oats, sea salt and chocolate chips and give a final whirl to stir in.
  3. (If too dry add a almond milk by the teaspoon).
  4. Form into balls (or eat with a spoon right out of the bowl like real cookie dough)….
  5. Keep leftovers in the fridge.



Desserts Recipes

Fronana! Quick Fix Sweet Tooth: 3 minutes to a creamy (healthy) vanilla treat!

We all get the sweet tooth craving and want something quick! Try this¬†amazingly¬†delicious, 2 ingredient fluffy & creamy “ice cream”¬†¬†quick fix and comment what you think!

Somehow it tastes just like an ice cream and not “banana-y”…AJ even dug in for an after dinner dessert fix!



Quick Fix Sweet Tooth: Raw Ice Cream
Recipe Type: Dessert
Author: Cowgirl Beans
Serves: 1-2
I buy big bunches of bananas and as soon as they are ripe I peel them and stick in a large freezer bag. We also use them in protein shakes because of their creamy, fluffy consistency and sweetness.
  • 2 Frozen Bananas (frozen for at least 2 hours or if sliced thin-1 hour)
  • 1-2 Tsp. vanilla
  • Almond milk (optional)
  • Zsweet (optional)
  • cacao nibs (optional)
  1. Blend bananas & Vanilla in your food processor for a few minutes.
  2. Scrape down the sides and process until they take on a fluffy, ice cream consistency.
  1. Add a few tablespoons of milk if desired to make more like soft serve.
  2. Add a few teaspoons of Zsweet if bananas were more on the green side.
  3. Stir in chocolate chips or sprinkle with Cacao nibs and eat!
  4. Try adding peanut butter, cocoa powder or pieces of Newman’s O’s YUM…


Banana, Vanilla, Almond Milk w/Cacao Nibs
Desserts Recipes

Chewy, Fudgy Chocolate Brownies

I modified these from Baking Illustrated’s Triple Chocolate Brownies. These are chewy, yummy, gooey, super¬†chocolaty¬†and delicious! They were even better the next day. ¬†I also tried freezing the leftovers and they were awesome when nuked for 10 seconds and topped with a scoop of creamy vanilla ice cream. Mom, I know you’re on the next airplane here. I’ll have some waiting : ).