It has (finally) started to get warm here (celebration!).  June has arrived, and it brought with it the sun and some warmer weather.  It’s usually at this point in the year that it starts to make the house waaaay too warm to turn the oven on during the day (unless you wait until 9pm….at which point you don’t want to bake any more).  But, today I’m going to share a really neat recipe I’ve come up with to combat the pending summer heat.  It doesn’t require the use of the oven, and the results are cool, creamy and wonderful.


I’ve always dreamed of a soynut butter cup dessert, but until now thought it wasn’t meant to be.  This dessert doesn’t use any refined sugars, and all the ingredients are easy to find, or maybe are already in your cupboard (yay!).  It only takes a few minutes to put it all together, and can be made in advance.  It keeps in the freezer really nicely.  (Although, I don’t think they’ll last that long!).


I’ve also been keeping a close eye on the rhubarb in the backyard, and I think this might be the week to cut it!  (Waiting for rhubarb is hard work).  So, keep an eye out and maybe later on this week I’ll have a late-spring rhubarb recipe out!  Here is a picture of the growing rhubarb:


It’s mysterious, and I didn’t think any bugs would like the leaves, but I’ve started to notice that something is chewing on the leaves.  (Concerning).  Does anyone know how to stop this from happening?  Leave me your advice in the comments below.  I’d be really interested in hearing your thoughts.  I didn’t think bugs were supposed to eat the leaves.  (Obviously, I am incorrect).

I was home on Saturday afternoon, and had some time to work on this, and I’m really pleased with how they turned out.  They have also been thoroughly tested, and declared very good (my family are good people for taste-testing things for me…especially after hearing about the things that I tried to make that didn’t make it onto the blog..).

There was a little bit of a debate about which topping/base was the best, so I thought I would just give you the basic dessert recipe, and you can decide how you might like to spruce it up.  I’ll give you my favorite versions, and you can let me know what worked best for you.  This dessert can be very versatile, and I think you’ll be surprised about how straightforward it is.


Thick and Dreamy Frozen Chocolate Soynut Butter Cups

Yield:  Approx 24 cups.


  • 3/4 C + 1 tsp unsweetened soynut butter
  • 1/2 C organic virgin coconut oil
  • 1/2 C + 1 tbsp maple syrup
  • 1/2 C + 1.5 tbsp cocoa powder
  • 1 package (530g) silken tofu
  • 1 tsp sea salt (plus extra for sprinkling)
  • 3 tsp vanilla
  • 1 tbsp gelatin + 4 tbsp water (or 1 tbsp agar for vegan option).


  1. In a small bowl, combine the gelatin and cool water, and allow to stand for 5 minutes, so that the gelatin can bloom.  (if you are using agar, you can omit this step).
  2. In a medium saucepan over medium-low heat, combine the soynut butter, coconut oil, maple syrup and cocoa.  Stirring often, heat mixture until the coconut oil is thoroughly melted and begins to simmer gently.
  3. Add in the gelatin, and stir until it is completely dissolved.  Simmer for 1-2 minutes over medium-low heat.  (It will need to simmer for at least 5 minutes if you are using agar, as it takes longer to thoroughly dissolve).
  4. Remove the saucepan from the heat, and add the vanilla and salt, and stir until combined.
  5. In the bowl of a stand mixer, beat the melted mixture for 5 minutes on high, using the whisk attachment.
  6. Add in the tofu, scrape down the sides of the bowl with a spatula, and then beat on medium-high until the tofu is completely incorporated.  (It will look like thick pudding).
  7. Line a muffin pan with parchment paper cup liners, and then spoon in a few tablespoons of the mixture, filling the cups 1/4-1/2 full.
  8. The cups can either be frozen (recommended), or refrigerated for at least 2 hours, to allow the gelatin to set thoroughly.

The dessert tastes more like a mousse cup when just refrigerated, but the freezer really makes a great texture.  I really enjoyed it with fruit.  A few of them had crushed graham crackers on the base, or some dried cranberries.  It’s really whatever you like best.  (They’re really great plain too!).

I hope they turn out well for you!  Let me know in the comments if there is a topic or something you’d like to see an article about, and let me know how the soynut butter cups turned out for you!  Or, leave a message in the facebook group, or send me a tweet!

I hope you’re all doing well!

Take care, and have a great day!


p.s. – I just got a bunch of new vials delivered to work with, so make sure you book early to make sure you get the appointment time you’d like!  The office will be closed for a little while this summer, but I’ll leave updates on Twitter and Facebook about when I won’t be in the office!  See you later!

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With a background in nursing, Lindsay lives and works in Ontario, Canada.LindsayTurbull.com was created to encourage, inspire and to share life on the road to wellness and living life abundantly.Please make sure that you follow us on social media as well to get updates and other fun things.
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