New Jobs and Pie.

 It’s Monday.

It’s also the first day of my new job…oh gaaaaash.

I’m going through a whirlwind of emotions, mostly anxiety, excitement, and nervousness.

Oh m gee.

This is my first really real job if ya know what I’m saying.

Like corporate status, yo.

I have so many what if’s going through my mind…what if they don’t like me, what if I am not good at my job, what if I tank this career?

No what if’s, Chels…pull it together.

It’s a job…you got this.

Plus, there’s always pie.

Pie has been there for me.

Pie will always be there for me.

It was there for me this past weekend when i had job anxiety and couldn’t sleep a wink.

But have you had brownie pie?


Yea…brownies…in pie form.


It’s all buttery, chewy, and gooey on the inside w/ a crisp outer edge.


I might even go as far to say that this might* be amazing topped w/ a scoop of vanilla ice cream.


That’s a huge might, though.


I mean, this pie is INTEEEEEENSE.


I’m pretty sure this will be my cure-all for every problem that I have now.


Plus, I kind of drizzled some extra chocolate on top and let it seep through the pie.


So, then it’s pretty much fudge heaven from there.




here’s to my first day at my new job.


Pie for everyone!


Brownie Pie
Recipe type: Dessert, Pie, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Melt in your mouth brownie pie made w/ dark chocolate and coconut butter. Crispy on the edges and a goeey center. Gluten-free, vegan, paleo, refined sugar-free, nut-free.
  • ¾ c. melted dark chocolate chips, about 70% cacao
  • ½ c. coconut butter
  • ¾ c. coconut sugar
  • ½ t. pure vanilla extract
  • 2 flax eggs (2 T. golden flaxseed meal + 6 T. water, mix and let sit for 10 minutes)
  • 2 T. coconut flour
  • extra melted dark chocolate, for drizzling, optional
  1. Preheat the oven to 350 degrees to F. Grease a 9-in. pie plate w/ cooking spray.
  2. In a large mixing bowl, combine all of the ingredients until smooth.
  3. Pour the batter into the prepared pie pan and spread evenly.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the pie comes out clean.
  5. Let the pie cool completely, slice, then, using the tines of a fork, poke small holes into each pie slice.
  6. Drizzle the slices w/ melted dark chocolate and let the pie soak through.
  7. Enjoy w/ a glass of almond or coconut milk!


Mi Madre.

My mother is a great dancer.

Did I say great? Great …I mean’t unbelievable! Home girl definitely knows how to cut a rug on the dance floor.

So much so that I can’t even keep up with her!

It’s actually one of the qualities I admire most about my mom.

When she dances at parties, weddings, back yard barbecues, or even at home in the living room with the country music station blasting a two-stepping Brooks and Dunn song…she is in her element, she is free…if you will.

I think I get my love for dancing from her. I can sometimes be the most close-minded, fearful, anxious, creature of habit…butttttt put my dancing shoes on, and it’s like I’m an entirely different person.

I like this Chelsy who can be free, without a care in the world. It’s refreshing.

Dancing isn’t just how my mom and I have fun, it’s how we communicate…having a good time on the dance floor is us bonding.

She mostly teaches me the moves…woman knows everything from how to two step…to how to Dougie.

What can I say?

She’s my idol.

I mean, you have to give the woman credit for carrying me around for nine months…on top of going through a labor that lasted at least half a day.

Sorry about that.

My mom deserves that and so much more.

She also deserves dessert.


Even if it’s a healthy dessert.


Even if it’s a raw dessert.


She won’t know the difference.


On another note, I admire my mother for being able to hold her own when it comes to eating pie


or a big, juicy Whataburger w/ a large fry and a large chocolate shake.


If you don’t believe me


feel free to come over any night of the week after she’s had at least 2 glasses of wine.


You will be amazed.


I can guarantee it.


Now, my mom probably doesn’t remember this.


Just how she doesn’t remember that we’ve seen Mona Lisa Smile about 182734382 times


and still she claims to have never seen it…


each time we watch it…again and again.


I think she does it on purpose. 😉


When I was younger, I was obsessed with Nilla Wafers.


My mom always bought them for me and when she would make her chocolate delight,


I would take two Nilla wafers and sandwich them together with a big dollop of Cool Whip.

Trust me on this one.


Then I started getting super creative by sandwiching them together w/ peanut butter and banana.


Then I would just 86 the banana and dive head first into a jar of peanut butter with a couple of Nilla’s.


This pie is like my little homage to that Nilla/PB memory.


Only, this pie gets all adult-like fancy with almond butter.


I’m a crust girl.


This pie is nothing w/out the crust.


Super simple: almonds, vanilla, dates, coconut oil…BADA-BING!


Buttttttt then, there is this creamy,


banana almond butter filling


that is to die for!!!


A filling that is sooooo rich


that it almost makes this crust girl…a filling girl.


Almost. 😉


Did I mention this thing is raw, gluten-free, vegan, and paleo?


Ya, i’m finished.





Almond Butter Banana Cream Pie
Recipe type: Dessert, Pie
Cuisine: American
Prep time: 
Total time: 
Serves: 2
A creamy, delicious almond butter banana filling over a crunchy almond crust sweetened w/ dates. Gluten-free, raw, vegan, and paleo!
  • For the crust:
  • 1 c. raw almonds
  • 10 Medjool dates, pitted
  • ¼ t. pure vanilla extract
  • 1 T. melted coconut oil
  • For the filling:
  • 1 large, ripe banana
  • ½ c. unsalted, raw almond butter (I used my toasted coconut banana almond butter...see recipe index)
  • ⅓ c. pure maple syrup
  • ⅓ c. unsweetened, vanilla almond milk
  • ¼ t. pure vanilla extract
  • ¼ t. fine sea salt
  • extra banana slices, for garnish
  1. For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.
  2. Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
  3. For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
  4. Pour the filling evenly over the crust, using a spatula to smooth it out.
  5. Cover with plastic wrap and freeze for 1 hour or so or until set.
  6. Garnish with banana slices and serve at room temperature.



Secret Recipe Club

Happy Monday y’all,

This is that Monday of the month where I get super freaking ridiculously excited for my Secret Recipe Club reveal. I have been doing this for quite some time now and it really brings me joy to connect with all of my lovely secret recipe clubber(s) around the net! This month I had the honor of choosing a recipe from Desiree’s food blog, Steak N’ Potatoes Kinda Gurl. I knew that just by the title (oh, and how cute her blog is), that Des and I could be instant friends. We practically are bff’s already, right? Duh. Anyhoo, a little info. about Des: she is 27, born and raised in Cincinnati, Ohio, and engaged to her bf of 12 freaking years, PJ! You go girl! I felt like I could really relate to Des, especially when she mentioned she has a love for Dr. Pepper, reality t.v., and of course, southern food…which runs deep in her roots. Ahhhh…did I mention we are bff’s? Totally. Not only does Des have an jam-packed Recipe Archive filled with delicious dishes, she also has a recipe, restaurant, blog/food, and life bucket list(s). Sheesh. She’s totally my hero.

You can imagine how difficult it was for me to choose a recipe from her extensive/awesome library.

However, because we are getting into spring, because summer is right around the corner, because I love lemons, and because I wanted dessert (shocker!)…I decided to take a wack at her Lemon Sour Cream Pie …only with my own spin on it. We all know that dairy has not been my bff at all lately…so we had to improvise…meaning no creamy, tangy sour cream for me. Boo!

So, instead, I used “cashew cream” as my sour cream in this pie. Holy goodness gracious.


Y’all…this “creamy” pie is sinful.

Like “I need to go to confessional on Saturday before mass because of my gluttony for this dessert” sinful.


I am 100% positive that it is as creamy with the sour cream.


But the cashews…the cashews take the creamy texture to a whole notha’ level for a dairy-free dessert.




Just go make it…a.s.a.p!


Meyer Lemon Cashew Cream Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For the crust:
  • 2 c. raw, unsalted walnuts
  • 9 pitted Medjool dates, if dates are tough, soak in warm water for 15 minutes
  • ¼ c. unsweetened, shredded coconut
  • For the filling:
  • 2 c. raw, unsalted cashews, soaked overnight in water
  • ¾ c. water
  • ½ c. freshly sqeezed Meyer lemon juice, about 3 small Meyer lemons
  • ½ c. pure Maple syrup
  • 2 T. melted coconut oil
  • ½ t. pure Mexican vanilla extract
  • zest of 1 Meyer lemon
  • pinch of fine sea salt
  1. Drain and rinse the cashews with cold water. Set aside.
  2. In the bowl of a large food processor, combine all of the crust ingredients on high until a somewhat sticky dough begins to form.
  3. Press the dough into a 9' springform pan. Set aside.
  4. Place all of the filling ingredients in the bowl of a food processor or a high powered blender and process on high until creamy.
  5. Pour the filling over the crust and spread evenly using a spatula.
  6. Cover with plastic wrap and freeze for atleast 4 hours or overnight.
  7. Let thaw slightly at room temperature before slicing and serving.
  8. Garnish with fresh lemon zest and fresh berries.