Vegan and Gluten Free Strawberry Crisps!

Posted by Ani Blinova on March 31, 2016

What comes to mind when we think of spring? Clean air, green grass, and berries! We LOVE berries. In fact, our favorite way to make a Wink Sundae is to simply add some unsweetened coconut flakes, sliced almonds, and mixed berries to a pint of Vanilla Bean Wink. Seriously, that's all 

it takes to make really great dessert. Sometimes we like to throw in some low-sugar granola, if we're really feeling feisty. 

Keeping this in mind, we saw the changing of the seasons as an opportunity to play around with some strawberry crisps. These are so easy to make, and are the biggest crowd-pleaser. 

Filling ingredients:

  • 3 cups strawberries, washed, & sliced
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon coconut sugar
  • 1 tablespoon lemon zest

Topping ingredients:

  • 1 cup old fashioned rolled oats
  • 2 tablespoons coconut sugar
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1 tablespoon lemon zest
  • 1/2 teaspoon sea salt


  • Preheat to 350 degrees. Grease 4 ramekins and set aside.
  • Mix all of the strawberry filling ingredients and set aside.
  • Combine all of the topping ingredients in a food processor and pulse until mixed through.
  • Scoop the strawberry mixture evenly into the ramekins. Top off with the topping mixture
  • Place ramekins into the oven and bake for 20 – 25 minutes or until the filling is golden and the filling is hot and bubbling. Let cool and top with some Vanilla Bean Wink!

Nutritional Information:

Serving size - 1 ramekin + 1 scoop Vanilla Bean Wink

Calories - 343

Fat - 19.6g

Carbs - 40.5g

Sugar - 18.8g

Fiber - 5.3g

Protein - 6g