Raw Vegan Chocolate Raspberry Tart


Holy cow this tart is delicious!! What’s even better is the fact that it is completely guilt free! This raw vegan chocolate raspberry tart is something that anyone would enjoy! Well … obviously not peanut allergy people of course😦 anyways, the sweet, creamy, chocolatey filling is paired nicely with the crunchy/chewy crust and the sweet/sour raspberry. Give this recipe a try! You will be begging for second servings.IMG_3387 IMG_3390

Be sure to check out this video on my Youtube Channel to visually see how this recipe was made!!

Raw Vegan Chocolate Raspberry Tart

  • Servings: 1, 9 inch tart
  • Print

For the crust:
2 cups almonds (i did half almonds, half oatmeal)
1 cup dates, pitted
a pinch of maldon salt (for taste)

For the chocolate filling:
1 cup dates, pitted
1/2 cup raw cashews
6 tbsp cacao powder
4 tbsp all-natural peanut butter (or any other kind of nut butter)
1/2 tsp vanilla essence
unsweetened plant-based milk (or water), until desired consistency

For the garnish:
2 cups fresh raspberries

1. Preheat the oven to 350 degrees Fahrenheit.
2. To make the crust, in a food processor, add in the almonds, oatmeal, salt, and dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. Bake for about 10-20 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool.
3. While the crust is baking, go ahead and make the chocolate filling. In a food processor, add in all the filling ingredients and blend until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula.
4. Once the chocolate filling has set, remove the tart from the refrigerator. Garnish and arrange the fresh raspberries as close together as you possibly can on top of the chocolate filling.
5. Serve immediately or leave it in the fridge for 2 hours for a thicker/fudgier textured chocolate tart!

Vegan Double Drive-Thru Lentil Burgers


OMG these burgers were to DIE FOR. At first, I was a bit doubtful that the patties would turn out right but I was not disappointed! Unlike many other vegan patty recipe, this one did not fall apart, dry out, or taste weird. Definitely a recipe to remember forever.IMG_3799 IMG_3809


Make sure to check out this video to visually see how to make this yummy vegan burger!


Vegan Double Drive-Thru Lentil Burgers

  • Servings: Makes 4 double burgers or 8 regular burgers
  • Print


For the burgers:

  • 15 oz lentils (canned or cooked)
  • 1 cup brown or white rice
  • 3/4 cup nuts (i used peanuts but you can use walnuts, pecans, etc)
  • 1/2 cup all purpose flour
  • 1/2 onion, diced
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp ground pepper
  • oil for the pan
  • 16 hamburger buns for double or 8 hamburger buns for regular
  • red onion
  • lettuce
  • tomato

For the sauce:

  • 2/3 cup soft tofu, drained and rinsed
  • 1 tbsp dijon mustard
  • 3 tbsp ketchup
  • 1 tbsp maple syrup
  • 1 1/2 tsp sriracha
  • 1/2 tsp salt
  • 1/2 tsp dried basil


To make the Burger Patties: Heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add cooked rice, lentils, nuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the nuts are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste. Form the mixture into eight burger patties with the palms of your hands. The patties should be very thin if you are assembling your burger double-double style. For a restaurant-style burger, form a thicker patty.

Heat canola oil in reserved nonstick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed. Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels.

To make the Special Sauce: Combine tofu, garlic, mustard, ketchup, maple syrup, sriracha, basil, and salt in a blender and process until smooth.

To serve: Layer the Burger Patties, Special Sauce, and other desired toppings on the buns. Make it double double style by adding an extra bottom bun and patty in the middle, as pictured.

Vegan Chocolate Blizzard Milkshake


Whoa. Who knew that this milkshake would taste better than the milkshake you get at Dairy Queen?? Plus, it is completely guilt-free! Need something sweet to tame your chocolate cravings? Say no more. This recipe is just for you! (you may want to use Almond Butter or Cookie Butter if you are allergic to peanuts).

Also, if you want to see visuals on how to make this recipe, go check out my Youtube channel here.

Chocolate Blizzard Milkshake


  • 2 frozen ripe bananas, chopped prior to freezing
  • 2 heaping Tbsp cocoa OR cacao powder
  • 1 heaping Tbsp peanut butter
  • 1 cup unsweetened vanilla almond milk, soy milk, or coconut milk
  • dash of stevia or agave nectar (depending on sweetness of bananas)
  • 3 ice cubes
  • 1 vegan brownie, crumbled

1. Place all ingredients EXCEPT brownies in a blender and blend until smooth.
2. If you prefer a sweeter shake, add more stevia or agave. If you prefer it thinner, add less ice OR more almond milk.
3. Divide between two serving glasses and layer with brownie crumbles. Serve immediately or freeze, covered for later.

Vegan Chocolate Fudge Brownies



Be sure to check out my Youtube Channel where I share with my audience on how to cook/bake many different varieties of cuisine!

Vegan Chocolate Fudge Brownies

  • Servings: Makes about 12 brownies
  • Print

For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips

For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted

1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!

Classic Raw Vegan Cheesecake

Screen Shot 2015-08-16 at 10.11.53 PM Screen Shot 2015-08-16 at 10.12.55 PM

Be sure to check out my Youtube Channel where I teach my audience how to cook/bake a variety of different kinds of cuisine!

Classic Raw Vegan Cheesecake

  • Servings: Makes 1, 6 inch round cheesecake
  • Print

– 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
– 1 cup raw almonds

– 1 1/2 cups raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
– 1/4 cup lemon juice
– 1/3 cup coconut oil, melted
– 1/2 cup full fat coconut milk
– 1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:
– Pureed mango
– 2 Tbsp salted natural peanut butter
– 1/4 cup wild blueberries (fresh or frozen)
– 3 Tbsp bourbon caramel sauce

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. Lightly grease a 6 inch round cake pan.
3. Pour the crust into the greased cake pan and evenly press down — making sure to get the sides as well. Set in freezer to firm up.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. I mixed mine in my food processor for 10 minutes, until “liquified” or “pureed”. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
6. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
7. Pour filling into the prepared cake pan. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.

Peanut Butter Oreo Blondies

IMG_1084 IMG_1086 IMG_1087

Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
  • Print


  • ⅔ cup soft butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)


  1. Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
  4. Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.

Adapted from Pinch of Yum