Decadent, Wholesome & Cool: Our Favourite Summer Treats

Welcome to summer, friends. This is the season where we lean into longer days, backyard hangs, and a little extra sweetness along the way. Whether you’re soaking up the sunshine at the lake, hosting an evening get-together, or just craving something cold and delicious after a full day outside, I’ve got you covered.

When it comes to dessert, I always look for that balance between indulgent and nourishing. These four summer treats are a celebration of whole ingredients, seasonal bounty, and that pure joy you feel when sharing something homemade with the people you love.

Let’s dive into the desserts that are cooling us down and keeping spirits high this season:

Ice Cream Cake with Cashew Caramel & Chocolate Shell

This one is pure magic. Think: a chewy cashew-date crust, your favourite ice cream layered over top, then a generous drizzle of cashew caramel and a crisp chocolate coating. It’s the kind of treat that feels special without being fussy - and it disappears quickly!

Ice Cream Cake with Cashew Caramel & Chocolate Shell

Why we love it:

• Naturally sweetened

• No-bake and perfect for hot days

• Loaded with healthy fats and fibre from cashews and dates

Pro tip: Keep this one stashed in the freezer for impromptu summer celebrations or a next-level weeknight dessert.

Recipe: Ingredients: Crust: 1 ½ c. cashews1

½ c. deglet nour dates

3 tbsp. rolled oats

Pinch of salt

2 tsp coconut oil

2 pints of your favourite ice cream

Cashew Caramel:

¾ c cashew butter

¼ c. maple syrup

3 tbsp coconut oil

1 tsp vanilla

Chocolate Coating:

1 ¾ c. chocolate chips

1 ½  tbsp coconut oil

Method:

1. In a food processor, pulse dates until they begin to form a paste. Add in remaining crust ingredients and process until you can press it in your fingers to form a crust.

2. Line a 9” springform pan with plastic wrap. Press crust into pan. 

3. Remove ice cream pints from the freezer to soften.

4. In a small bowl, combine Caramel ingredients. Stir until smooth.

5. Spread ice cream over the crust. Immediately, spread cashew caramel sauce over the ice cream. Sprinkle with a few tablespoons of cashews and pop it in the freezer to set for 1 hr. 

6. In a microwave-safe bowl, melt chocolate chips and coconut oil.

7. Remove the ice cream springform pan and cover with melted chocolate. Top with a few more cashews and place in the freezer to set. 

8. Remove from freezer, dip knife in boiling water, cut and enjoy!

Almond Flour Tart with Chocolate Ganache & Strawberries

Rich, decadent, and completely dairy-free, this tart brings all the elegance with none of the heaviness. The almond flour crust is tender and nutty, while the coconut milk ganache melts in your mouth. Fresh strawberries bring it all into balance.

Almond Flour Tart with Chocolate Ganache & Strawberries

Why we love it:

• Grain-free and gluten-free

• Naturally sweetened with maple and coconut sugar

• Boosted with antioxidants from dark chocolate and berries

Serve it up: for birthdays, girls’ nights, or anytime you want to impress with minimal effort.

Recipe: 

Ingredients: 1 ¾ c. almond flour

⅓ c. cocoa powder

½ tsp. salt

¼ c. coconut oil

2 tbsp. Maple syrup 

Ganache:

1 c. coconut milk (cream only)

1 ½ c. dark chocolate chips 

Topping: 

1 pint of strawberries

1 ½ tbsp. coconut sugar

½ c. raw cashews, crushed

Method: 

1. Preheat oven to 350. 

2. In a medium mixing bowl, combine almond flour, cocoa and salt. Stir well. Add coconut oil and maple syrup and mix until well combined

3. Press into tart pan using fingers/measuring cup.

4. Bake for 12 min. Remove from oven and cool completely.

5. In a small saucepan, heat coconut cream until it starts to bubble. Removed from heat. In a heat-safe bowl, add the chocolate chips and pour the coconut cream over the top. Stir until melted. 

6. Pour ganache into cooled tart shell and place in fridge for 2 hours to set.

7. Top with strawberries and crushed cashews and serve. 

Gluten-Free Donut Holes with Cinnamon Sugar

These baked donut holes are a family favourite over here. They come together quickly and are a fun little treat to enjoy after a swim or summer walk. Made with oat flour and coconut sugar, they’re a nourishing twist on the classic.

Gluten-Free Donut Holes with Cinnamon Sugar

Why we love it:

• Gluten-free and plant-based

• Kid-approved (and perfect for little hands to help make)

• Lower in sugar but still 100% satisfying

Tip: Roll them in coconut sugar and cinnamon while they’re still warm for that old-fashioned donut vibe.

Recipe:

Ingredients:

1 ½ c. gluten-free oat flour

¼ c. coconut sugar

1 tsp. baking powder

¼ tsp. salt

1 tsp. cinnamon

⅓ c. oat milk

⅓ c. applesauce

¼ c. butter, melted

Dusting: 

¼ c. coconut sugar 1 tsp. cinnamon

Method: 

1. Preheat oven to 350. 

2. In a medium mixing bowl, whisk together the dry ingredients. 

3. Add milk and applesauce, stirring to combine. 

4. Grease the muffin tin and drop a heaping tablespoon of dough in each cup. Gently pat down to form a smooth ball.

5. Bake for 8 min. 

6. Transfer to a cooling rack and cool completely.

7. In a small bowl, combine coconut sugar and cinnamon

8. Dip the donut holes in melted butter and shake off excess. Immediately roll holes in the cinnamon sugar dusting mixture. Serve and Enjoy!

Lemon Almond Cake with Strawberry Rhubarb Compote

This cake sings of summer. Made with blanched almond flour and fresh lemon zest, it’s light and airy yet full of flavour. The strawberry rhubarb compote takes it over the top; a not-too-sweet, tangy sauce that’s as seasonal as it gets.

Lemon Almond Cake with Strawberry Rhubarb Compote

Why we love it:

• Celebrates Canadian-grown rhubarb and strawberries

• Naturally gluten- and grain-free

• Beautiful enough for a gathering, simple enough for a weeknight

Make it your own: Try the compote on oatmeal, yogurt bowls, or even ice cream if you have leftovers (you won’t).

Recipe:  Ingredients: 4 eggs, room temperature, separated

1 ½ c. almond flour

½ c. sugar

1 tsp. baking powder

½ tsp. salt

Zest of 1 lemon

¼ c. sliced almonds

2 c. rhubarb, chopped

1 c. fresh or frozen strawberries

¼ c. water

2 tbsp. brown sugar

Method:

1. Preheat oven to 350. 

2. Line the bottom of a springform pan with parchment. Grease the edges.

3. Separate eggs. 

4. In a large bowl, beat egg yolks and ½ c. sugar until thick.

5. Add almond flour, baking powder, salt and lemon zest and fold together. 

6. In a separate bowl, beat egg whites until stiff peaks form. 

7. Gently fold egg whites into the almond flour mixture. 

8. Transfer batter to a springform pan. Top with sliced almonds and bake for 30 minutes. Remove from oven. Allow to cool in the pan for 10 min and then transfer to a wire rack. 

9. In a medium saucepan, add Rhubarb, strawberries, water and brown sugar. Stir frequently until the fruit begins to break down. Bring to a boil and then remove from the heat and allow it to cool. 

10. Serve cake with a heaping spoonful of compote and enjoy!

Final Thoughts

These recipes are more than just desserts; they’re moments of joy you can feel good about. The heart of these recipes isn’t just about what we’re eating, it’s about how we feel while eating them. Connected. Energized. Joyful. Rooted in the season. 

I hope these desserts bring a little more love, intention, and delight into your kitchen this summer. May your summer be sweet, wholesome, and just the right amount of decadent.

With love, Jamey