Note: The subtitle for this one should be “Why I need a Vitamix!” The combination of chocolate and raspberry is one of my all-time favorites. I love the sweet, tartness raspberries add to the chocolate. This is a dark, rich chocolate ganache, combined with a cranberry/raspberry juice, done vegan. Instead of the dairy cream used in a traditional ganache, we’re using cashew creme. The crust is the basic nut crust recipe that I published yesterday.

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This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have. Here’s the setup for the one I’m making today. Equipment Food Processor 9-inch pie plate Ingredients 6 Medjool dates, pitted, cut in half 1 cup walnuts 1⁄2 cup pecans 1⁄4 cup almonds 2 tablespoons golden flax meal

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Note: This is a long, image heavy post. Since it is the first ice cream recipe I’ve posted, I wanted to make sure you have step-by-step images of the whole process. I love ice cream! Before I changed my eating habits, my favorite was Bryer’s All Natural Mint Chip. Now that I no longer eat dairy products, I wanted to make an ice cream that had the same texture and flavor, but it had to be healthy.

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I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake. Special Equipment Wilton Bite-Size Brownie Squares silicone mold Cake Recipe 1 cup carrot pulp, leftover from juicer 1⁄3 cup flame raisins, coarsely chopped 1⁄2 cup raw pineapple, chopped small 1⁄4 cup pecans, chopped

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This cheese cake was a total “invention” from start to finish… and it was a total success! I wanted to make a no-bake cheesecake, and use chia to thicken it. I made it in a mini pie pan (in case it was a disaster) and it’s a good thing I didn’t make it bigger… we probably would have eaten the whole thing. It was THAT good! Note: There’s a picture of the finished serving in a bowl at the end of the post.

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