This smooth, chocolatey silkiness is nutritious enough for breakfast and couldn’t be simpler to prepare. You need a little wait time to enjoy, but otherwise it’s as easy as adding psyllium to your favorite cacao smoothie.
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These lovely red velvet donuts get their pretty pink color--just a touch deeper than pastel--and a little earthy sweetness comes from pureed cooked beets, making wholesomely delightful.
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Tinted ever so slightly pink with beetroot powder, these delightful bites are filled with a dollop of powerhouse chia jam, and winsomely wonderful topped or not.
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Simple never tasted so decadent as in these heavenly hot chocolatetreats!
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Who says you can’t drink your chai and eat it too? With this one-bowl tea cake recipe, you can bask and breathe in warm , chai spice fragrance and flavors times two–or even three.
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A classic delight with a Tulsi twist, this delectable blueberry pie’s distinct yet subtle, elevated flavor owes to a couple of tablespoons of loose leaf tea stirred into the filling– the combination is as lovely in flavor as it is deliciously fragrant.
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Light on sweetener, liberal with spice, pure apple flavor shines in this wholesome apple pie.
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The sweet, firm juiciness of cherries in this easy, versatile clafoutis is pure jubilance.
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Warm cinnamon spices may seem signature for fall, but they always bring joy. These gluten-free, vegan, Ginger Tahini Chip cookies channel the crisp-with-chew classic vibe but with a bit of kick.
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Gooey goodness, these bars are magic! Lighter and less saccharine than the classic, but delectable indeed.
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I wanted to put more time and care into making these delectable bites camera-ready, but when we're talking peanut butter and chocolate, does it really matter? The best part of these sweets is, there’s no oil, powdered sugar, or extras needed, just vegan chocolate and your filling(s).
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These lovely and luscious muffin-are muffins first! So often storebought sugar-loaded muffins are really cupcakes in disguise. These treats are just the opposite, yet equally welcomed whichever name they take. Speckled with fresh raspberries, they’re subtly sweet, light, and fluffy with a touch of lemony tang.
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Vegan, reduced sugar (well, depending on how we want to interpret "sugar" today), and oh so tasty, these vegan marshmallows are kitchen science magic in a snap. A couple of cubes are oh, so delightful in my favorite date-sweetened orange hot cocoa.
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Characterized by earthy, cozy spice, flavor that’s sweet but not too much so, and cheery, sometimes comical faces—what better invitation for Santa to stop by and linger than gungerbread cutouts? These cutie cookies are a marvelous melding of organic sprouted spelt flour, tahini, blackstrap molasses, coconut sugar, flax, orange juice, olive oil, and signature spices.
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Made with Medjool dates, pure maple syrup, plant milk, tahini, and flaxmeal, this beauty delivers rich, delicious flavor without corn syrup, butter, or eggs. It isn’t the ooey-gooey, sticky-sweet sensation of a classic Southern pecan pie—nor is it the sugar rush. As an added bonus, it’s really easy to make.
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Taking mere minutes to make and as customizable as can be, this single-serve gingerbread goodness is a hug in a mug. Warmly spiced, it’s also low in sugar, lightly sweetened and refined sugar-free, oil-free, and made with mild, nutty, nutrient-rich sprouted Spelt flour.
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Infinitely variable, this bit of decadence is oh so simple, great for gifting, and SUCH a time saver--who doesn’t need that?
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Avocado and limmmmmmmmmmmme…These creamy key lime pops are richly refreshing, so easy to make, and burst with indulgent flavor and packed with wholesome goodness.
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These aren't exactly the sugary sweet, crispy on the top, chewy-gooey in the center (awesome, yes!) classic, but they are what these are is STILL oh so AWESOME (too!), brownie lovers!! If you are up for fudgy, rich, silky texture bursting with brownie flavor AND also oil-free, naturally sweetened, gluten-free, vegan, and nutrient-packed, these are for you.
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Delicately sweet, fruity, and light, this easy plant-based clafoutis is like a delectable cross between an oven pancake and a flan. Swap in any of your favorite summer—or fall—or frozen—fruits into this loveliness.
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