Celebrate the Holidays with Chef Heather Pace’s Desserts at Coast Victoria Hotel & Marina by APA
The holiday season is a time for indulgence, celebration and sharing delightful treats with loved ones. This year, Coast Hotels is thrilled to spotlight Chef Heather Pace, the talented owner of Sweetly Raw, a vegan and gluten-free dessert company based in Victoria, BC. Known for her exquisite plant-based creations, Heather brings her passion for wholesome ingredients and creativity to every dessert she makes. Follow along as we get to know Heather and learn how to make her no-bake Chocolate Tarts just in time for the holidays!
Meet Chef Heather Pace
Heather Pace is a celebrated vegan chef who has dedicated her culinary career to creating desserts that are as healthy as they are delicious. Her company, Sweetly Raw, focuses on allowing customers to “have your cake and eat it too” by creating vegan, gluten-free, and refined sugar-free treats that don’t compromise on taste or texture.
Heather has taught food classes around the world, has been featured in magazines and TV shows across Canada and is also the author of a popular cookbook called “Sweetly Raw Desserts”. This must-have cookbook is filled with delectable recipes for those who want to try their hand at creating plant-based desserts at home. You can follow her culinary journey on Instagram for a behind-the-scenes look at her life as a chef, or explore her website for more of her creations and to purchase her cookbook.
Holiday Treats at the Blue Crab
Located within the Coast Victoria Hotel & Marina by APA, the Blue Crab Seafood House is a dining destination that pairs exceptional cuisine with breathtaking waterfront views. Renowned for its fresh, locally sourced seafood and expertly crafted dishes, the Blue CrabSeafood House offers an elevated dining experience perfect for any occasion, especially during the festive season.
Adding to its charm this holiday season, the Blue Crab Seafood House features Chef Heather Pace’s vegan and gluten-free desserts on its menu. One of the highlights is her Vanilla Berry Cheesecake, a showstopping creation that has been delighting diners with its rich, creamy texture and vibrant berry flavor. With rotating dessert flavors, every visit offers a new treat to enjoy, ensuring an unforgettable culinary experience.
Cap off your dining experience with one of Chef Heather's indulgent desserts and pair it with a glass of wine or a hot seasonal beverage. Whether you're celebrating with family or enjoying a romantic evening out, the Blue Crab Seafood House is the perfect place to create holiday memories.
Stay at Coast Victoria Hotel & Marina by APA
A visit to the Blue Crab isn’t complete without a stay at the Coast Victoria Hotel & Marina by APA. This waterfront hotel offers modern accommodations with stunning views of Victoria’s Inner Harbour. Guests can enjoy thoughtful hotel amenities like an indoor/outdoor pool, fitness center, and free on-demand local shuttle service. The hotel’s proximity to downtown Victoria makes it a convenient and comfortable base for exploring the city’s holiday markets, light displays and festive events.
With pet-friendly rooms and exceptional service, Coast Victoria Hotel & Marina by APA ensures a warm and welcoming stay for all. Whether you're visiting for a special holiday getaway or simply to experience the magic of Heather’s desserts, this hotel is the perfect choice for your seasonal retreat.
A Special Holiday Recipe
Chef Heather Pace has generously shared one of her signature recipes from her cookbook to help you bring a taste of her kitchen to yours. Perfect for holiday gatherings or a cozy night in, this no-bake Chocolate Tart recipe is sure to impress your family and friends. Happy Holidays from all of us at Coast Hotels!
Chocolate Tart Recipe - Vegan - Gluten Free - No Bake
Yield: 12 pieces
This decadent chocolate tart recipe comes from my Sweetly Raw Desserts Cookbook. It’s filled with whole food ingredients so that you can feel good about indulging! Best of all, it’s easy to make and doesn’t require any baking. Simply chill and slice!
Crust
- 1 cup almonds
- 1/4 cup shredded coconut
- 1/2 cup raisins
- 1/4 cup dates
- 1/4 cup cacao powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 - 2 teaspoons water
Grind the almonds and coconut in a food processor until finely ground. Add the raisins and dates. Process until completely broken down. Add the remaining ingredients and process until incorporated. If the dough isn’t holding together easily when pressed in your hand, add the other half teaspoon of water. Press the dough evenly into an 8-inch tart pan with a removable bottom. Set aside.
Fudge Filling
- 1/3 cup + 1 tablespoon almond butter
- 1/3 cup + 2 tablespoons maple syrup
- Scant 1/2 cup cacao powder
- 1/2 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1-2 teaspoons hot water
Combine all ingredients in a food processor adding the water last so that it stays hot. Process the mixture until it becomes thick and smooth, 15 to 30 seconds. Spread the filling into the crust. Chill in the fridge for at least 8 hours before slicing.
Whipped Cream
- 1 can full-fat coconut milk
- 2-3 teaspoons maple syrup or agave
- Chill the can in the fridge overnight. Open it, scoop out the rich coconut cream (discard the water) and add it to a bowl. Use beaters to whip it until fluffy. Add the maple syrup and beat briefly to incorporate. Pipe or spoon onto the chilled tart.