Vegan Strawberry Crème Dark Chocolate Bites

Vegan Strawberry Crème Dark Chocolate Bites

Dark Chocolate Truffles with Strawberry Creme

Makes about 14 pieces


For the chocolate coating

  • 1 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/8 tsp sea salt

For the creme filling

  • 1/2 cup cashew butter (buy it made, or make your own by blending 1 cup of raw cashews with 1 tbsp of coconut oil until creamy-ish)
  • 2 cups fresh strawberries, sliced in half)
  • 1/2 cup coconut oil
  • 1/4 tsp sea salt
  • 2 tbsp maple syrup
  • 1/2 lemon, squeezed (about 1 tbsp)
  • 3/4 tsp pure vanilla extract



  1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. Put this into the freezer for about 10 minutes
  2. In a bowl, add the ingredients for the chocolate coating until well combined
  3. Using an ice cube tray, spoon a tablespoon of chocolate topping into each cube. Place in the freezer for about 10 minutes to allow it to harden a bit
  4. Add a tablespoon of the creme filling on top of the bottom chocolate layer. If it has been chilled long enough, it should sit on top of the chocolate in a ball shape and not spread. That is good!
  5. Add another tablespoon of chocolate topping on top of the creme filling. This part of the chocolate should be liquidy so that it forms around the edges and takes up any remaining space inside each cube. I recommend heating the bowl a bit to make sure the chocolate is in a liquid state before covering the strawberry creme.
  6. Put in the freezer for approximately 30 minutes.
  7. Remove and let it sit for a minute  before removing the chocolates from ice cube tray.
  8. Eat them cold!
  9. Store these in freezer!
Coconut Cacao Bark

Coconut Cacao Bark


This six- ingredient treat will satisfy any of those warm weather ice cream bar cravings. Each piece breaks off easily to provide a sweet, chocolatey taste that is good to your belly!


  • 1 can full fat coconut milk, chilled overnight (DO NOT SHAKE!)
  • 2.5 tbsp raw cacao powder
  • 1.5 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup shredded dark chocolate (unsweetened, dairy-free)


  1. Open the can of chilled coconut milk and scoop out all of the white cream into a bowl. Leave the clear liquid at the bottom to add to a blended drink.
  2. add the cacao powder, maple syrup, and vanilla extract and beat with an electric whisk for a couple of minutes.
  3. Line a baking sheet with parchment paper and slowly pour the mixture on top. Allow the sides of the parchment paper to fold up so that none of the liquid spreads too far.
  4. Drizzle the coconut and dark chocolate on top.
  5. Lay flat in the freezer for at least 3 hours. Break off a few pieces to share!

IMG_20160228_152937 IMG_20160228_153024 IMG_20160228_153046 IMG_20160228_152747

Vegan Cinnamon Raisin Bagels

Vegan Cinnamon Raisin Bagels

Vegan Cinnamon Raisin Bagels

Makes 9 bagels


  • 1 1/3 cup warm water
  • 1 1/2 tbsp coconut sugar (replace with any sugar you choose)
  • 1 packet active dry yeast (about 2 tsp)
  • 3 1/4 cup of whole wheat flour
  • 4 tbsp of cinnamon
  • 1/2 cup raisins, unsweetened/unsalted
  • oats for topping


  • In a small bowl, combine the water and sugar and stir until the sugar is dissolved. Add the yeast and let it sit for 6-8 minutes. It should start bubbling and foaming.
  • In a larger bowl, mix together the flour, cinnamon and raisins. When the yeast is ready, pour it into the large bowl and mix as well as you can. It will be lumpy. Don’t expect it to all stick together right away.
  • Transfer mixture to a lightly floured surface and begin to knead the dough. Continue to do so until one large piece forms and everything is sticking together.
  • Put the dough into a lightly oiled bowl (i used coconut oil and wiped it around a glass bowl using a paper towel). Let it sit in there for about an hour. You should see that the dough has nearly doubled in size.
  • Divide the dough into 8 even pieces. Roll each piece into a ball, then use your pinky finger to poke a whole through the middle. Use your finger to open the hole up. Play around with the design until the bagel looks good to you.
  • Set each bagel aside and preheat oven to 425 degrees fahrenheit. Bring a large pot of water to boil. Add the bagels (3-4 at a time if the pot cannot fit them all). Let them boil for 60 seconds.
  • Transfer boiled bagels to a baking sheet lined with parchment paper. Sprinkle the oats on the tops of each bagel. Use a spoon or your finger to lightly push the oats down so they stick to the bagel.
  • Bake bagels for 10 minutes. Let them cool for about 10 minutes before serving!


Vegan Cinnamon Raisin Bagels

Bagels Dough
This is what your dough should look like after you have kneaded it for a few minutes
Make sure all the balls of dough are even before forming the bagel shape. You can choose to make these flat, larger bagels, or keep them small and thick as they are in the photo.

Cinnamon Raisin Bagels

Vegan Carrot Cake (Double Layer)

Vegan Carrot Cake (Double Layer)


Makes two layers of cake.Serves 12 – 14 (depends on your slice size!)


  • 3 cups + 1/4 cup four
  • 1.5 tsp baking powder powder
  • 2.5 tsp baking soda
  • 2 tsp cinnamon (add more if you’re a cinnamon fanatic)
  • 1 tsp nutmeg
  • 1 tsp salt
  • 9 tbsp ground flaxseed
  • 1 1/4 cups water
  • 2 cups of sugar (I prefer using coconut sugar)
  • 2 cups oil (I prefer coconut oil, melted, but vegetable oil works, too)
  • 4-5 large carrots, grated


Preheat the oven to 350 Degrees Fahrenheit. Grease two 9-inch cake pans (or use one and reuse it for the second layer).

In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl, mix the flaxseed and water. Add the sugar and oil. Pour the wet mixture into a blender. Add the carrots and blend until the carrots are broken down into crumb sizes.

Pour the wet mixture into the large mixing bowl with the dry ingredients. Combine until smooth. Pour half of the mixture into one pan and the rest in the other. If you are using one pan, just wait for the the first batch to finished baking before making the second. Bake each layer for 18-20 minutes.

Once they are both cool, frost with vegan cream cheese frosting!

Carrot Cake Batter
It is OK if your batter is not completely smooth. The carrots will prevent that. Just make sure all the dry ingredients are completely mixed.
Carrot Cake Layers
First frost the bottom layer. Make it thick and slowly place the second layer on top.
Carrot Cake Frosting
Go nuts with your top layer of frosting. I like making it really thick.
Carrot Cake
If you have more frosting, don’t stop here! Cover the sides, too.
Carrot Cake
Give this to all your friends and don’t tell them it’s vegan until after they eat it. They’ll be surprised!
Vegan Cream Cheese Frosting

Vegan Cream Cheese Frosting

Vegan Cream Cheese Frosting

Makes about 1 cup of frosting.


  • 3/4 cup raw cashews, soaked in hot water for 1 hour
  • 2 tbsp coconut oil, melted
  • 3 tbsp maple syrup, or agave nectar
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1/4 tsp sea salt


Combine all ingredients into a food processor. Slowly add 2-5 tbsp of lukewarm water until the desired texture is reached. Use this as the frosting for cakes or your favorite carrot cake muffins!

Vegan Cheesecake

Vegan Cheesecake


Makes 1 9-inch round pan, about 12 slices

Ingredients for the crust:

  • 2 cups pitted dates (soaked in hot water for 30 minutes)
  • 2 cups raw walnuts

Ingredients for the filling:

  • 2 cups raw cashews (soaked in hot water for 2 hours)
  • 2 large lemons, juiced
  • 1/2 cup coconut oil, melted
  • 1 cup + 2 tbsp of coconut milk (full fat!)
  • 1/3 cup agave nectar
  • 1/2 cup maple syrup

Optional ingredients for topping:

  • frozen blueberries
  • shredded unsweetened coconut
  • lemon zest (use from the juiced lemons)



Lightly grease a 9-inch round pan. I used a cheesecake pan so it was easy the get the cheesecake out.

To make the crust: Add the dates to a food processor or blender. Blend until only a few chunks are left and the mixture is sticky. Remove the dates. Add the walnuts and blend until a meal texture if formed. Lastly, add the dates back in and blend together with the walnuts for a few pulses. Using your fingers, spread the mixture around the bottom of the round pan, pressing firmly. Put in the fridge until ready.

To make the filling: Add the cashews, coconut oil, coconut milk, lemon juice, agave nectar, and maple syrup to the food processor, or blend. Blend until smooth and all traces of cashew pieces are gone. Take the crusted pan out and pour the filling in. Use a spoon to spread the filling out so an even layer is formed.

Place pan in the fridge overnight, or freezer for 4 hours if serving that day.

(Optional) When ready to serve, heat the frozen blueberries in a saucepan for no more than 5 minutes. Decoratively pour the blueberries over the cheesecake. Sprinkle the coconut shreds and lemon zest. EAT!


Step 1: Make the crust by first blending the dates and walnuts separately, then blending together.
Step 2: Use your fingers to the spread the crust around the bottom of the pan
Step 2: Use your fingers to the spread the crust around the bottom of the pan
Step 3: Let the crust sit in the fridge while you make the filling
Step 3: Let the crust sit in the fridge while you make the filling
Step 4: Make the filling by blending all the filling ingredients together until smooth and creamy
Step 4: Make the filling by blending all the filling ingredients together until smooth and creamy
Step 5: Pour the filling into the pan. I used a cheesecake pan, so it was easy to remove the edges and take this picture!
Step 5: Pour the filling into the pan. I used a cheesecake pan, so it was easy to remove the edges and take this picture!
Step 6: (optional) Add your toppings and make it look pretty!
Step 6: (optional) Add your toppings and make it look pretty!
After the cheesecake sets, you can cut this into about 12 slices
After the cheesecake sets, you can cut this into about 12 slices
Peach Crisp

Peach Crisp


Living in Nashville has brought many perks into my life, one of them being an abundant supply of peaches. I knew living close to Georgia farms was going to benefit me in some way, but I did not think that my summer would be filled with boxes and boxes of peaches for cheap prices. Everywhere we went: peaches, peaches and peaches. Of course we took full advantage and came home with a nice big bag of these juicy yellow fruits after every grocery shop.


One day we had just way too many. And what do you do when peaches are overflowing in your fruit basket? You make a peachy dessert!

This recipe is not only delicious and easy, it is also packed with loads of fiber by making a granola-like mixture to cover the peaches while they sizzle in the oven.


Servings: 5-6


  • 3-4 ripe peaches
  • 1 cup whole, rolled oats
  • 1/2 cup flaxseed meal
  • 3 tbsp brown sugar
  • 1/2 cup oat flour (Oat flour is the healthiest option. You can use whole wheat flour if desired)
  • 4 tbsp coconut oil, melted
  • 2 tbsp agave nectar


Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 inch casserole dish.

Chop peaches into halves. Chop in halves, again.  Chop into slices, and then chop each slice into five small pieces. Spread the peaches in the casserole dish and make an even layer.

In a mixing bowl, combine the rest of the ingredients. Mix vigorously with a wooden spoon until all ingredients have mixed well with the others. Pour over the peaches. Make sure to cover the peaches as best as you can while creating a new even layer.

Bake for 30 – 35 minutes. The peaches should be sizzling under the crispy layer, which should have browned a bit. Server warm with a scoop of coconut milk cream or ice cream.