March 29, 2018
Meet the Blue Bird Cake, an epic cross between a Hummingbird and Carrot Cake with a dash of Blue Majik for the spring-iest (and possibly most delicious) plant-based dessert of all time! Hummingbird and carrot cake are two of my favorite springtime desserts, and when I couldn't choose one to make for Easter this year, I decided to combine them and add a pop of color for some extra Easter flare.
Read MoreMarch 10, 2018
Spring is in the air, and these no-bake Blueberry Dream bars are exactly what you need to welcome the warmth! Three layers of raw plant-based deliciousness, filled with cacao, hazelnuts, blueberries, coconut and cashew cream, blend together beautifully for a flavor that's creamy, rich and refreshing all at the same time.
Read MoreFebruary 1, 2018
With Valentine's Day right around the corner, love is in the air and rose flavored desserts are on my mind! And these mini, heart-shaped Chocolate Beetroot and Rosewater Cheesecakes are just what cupid ordered. They're light, sweet and just as delicious as they are adorable.
Read MoreJanuary 23, 2018
Whoever said there's beauty in simplicity is right, and these cookies right here prove it. These Raw Vegan Pistachio Coconut Cookies with Rose Water and Lavender Cashew Cream are sweet, simple and oh so pretty!
Read MoreDecember 20, 2017
There's nothing more cozy and satisfying than a pepperminty hot chocolate on a cold winter day. Unless it's in cheesecake form of course! As a big time lover of mint chocolate, this Peppermint Hot Chocolate Cheesecake has to be one of my all time favorites, for Christmas or any other time of year.
Read MoreDecember 17, 2017
What do you do when you want to make gingerbread cookies, cranberry bliss bars and chocolate chunk blondies but can't decide on just one? Combine them all for the dreamiest Christmas dessert trifecta!
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Hi there! I’m Sara – a twenty-something graphic designer with a passion for plant-based baking on the side.
