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2116 Sunset Ave
Ocean Township, NJ, 07712


What do you dream of achieving?

Imagine working with your very own champion to achieve your life plans of health, wellness and professional goals; the power of two minds collaborating toward your balanced path. I will work with you to inspire your life on your terms while creating more joy and balance in every daily aspect of who you are.


Raw Chocolate Pie with Coconut Cream


Raw Chocolate Pie with Coconut Cream

katie strakosch

I want to share a little slice of heaven with you here.  This recipe that I am about to share with you was where it all began...  The seeds of Sunshine Kate's began sprouting many, many moons ago.


After graduating from Bastyr University in Seattle, I spent a year living in Aspen, CO apprenticing under a holistic health guru who guided people through whole body detox programs. This was where I learned the health benefits of the infrared sauna, colon hydrotherapy, lymphatic drainage and many aspects of food preparation.

I spent my time in the kitchen juicing up concoctions, blending up soups and chopping up ingredients for the most delicious medleys of food for individuals and groups.

Here is where I learned the alchemy of raw foods, and for the purpose of today's message: RAW PIES!

I hope you enjoy this beauty. She has evolved over time, and holds sweet memories of the beginning of my passion and purpose on this journey.


For the Base:

  • 8 figs
  • 2/3 cup raw pecans
  • 1 cup shredded coconut flakes
  • 2 tbsp raw, local honey
  • 1 tbsp cinnamon
  • Additional ½ cup of coconut flakes for bottom of pie crust

For the Filling:

  • 1 can coconut milk– use only the top white, thick layer and reserve the liquid for coconut cream
  • 1 avocado, skinned and pit removed
  • 2-3 spoonfuls of coconut oil
  • 5 dates, soaked in water for 15 minutes
  • 2/3 cup cacao powder

For the Cream:

  • 1/2 cup of coconut water + remainder of coconut milk liquid
  • ½ cup raw cashews, soaked for 30 minutes
  • 1 cup shredded coconut flakes
  • 3 spoonfuls of coconut oil
  • 1 tsp of coconut or vanilla extract
  • Pinch of Himalayan salt
  • Raw local honey, to taste


  • 1 cup of berries of choice
  • Sprinkle of cinnamon and cacao powder


For the Base:

  1. Add all of the base ingredients to a food processor and pulse until ground up and a crumbly mixture forms. It should stick together easily, but be mindful not to over-process as the mixture will go too smooth.

  2. Sprinkle a layer of coconut shreds onto the bottom of your  pie pan

  3. When your base mixture is ready, spread it out evenly, pushing some up the sides to make the pie edge, and then pressing it firmly into place all over the pan.

  4. Set the base in the fridge to harden while you make the rest of the pie.

For the Filling:

  1. Add all of the ingredients to the food processor and process until smooth and creamy, scraping often. It should be thick, with no lumps in it. You can add additional sweetener if you prefer.

  2. When the filling is finished, spread it on top the base, smooth it out.

For the Cream:

  1. Add all of the ingredients to the food processor and process until smooth and creamy, scraping often. This requires a bit of pulsing the mixture, then giving it a stir to mix everything together. It should be thick, with no lumps in it. You may want to add more liquid as well. You can add additional sweetener if you prefer.

How to Enjoy the Pie:

  • Leave in the fridge until ready to serve.
  • Just before serving, garnish with berries, cinnamon and cacao powder, and slice using a warm knife.
  • Store leftovers covered in the fridge.