Imagine savoring a raw vegan treat while practicing mindful eating, without feeling deprived. That’s the essence of this passion fruit cheesecake. I had a similar experience in Costa Rica a couple of years ago and have been excited to recreate it ever since. From my kitchen to yours, I hope you enjoy this delightful creation!

I feel like I created my dream donuts with the traditional round shape, a crispy outside, a soft middle, lime icing, coconut shreds and a filling of açaí! For the filling, I used maple syrup, fresh pineapple, lime juice, and butterfly pea flower powder, which paired perfectly with the delicious Rio-style blend of Açaí and Guarana in the new Sambazon’s globes. I love using Sambazon’s products because they are Organic, Dairy-Free, Vegan, and Non-GMO. The new sized Açaí Globes are perfect for single use or to add to recipes since they come in smaller, easy-to-use rounded shapes that give you better control over portion sizes.

The raw version of my Orange Creamsicle Cheesecake

Check the ViBES! This week was hard losing our dog, Peewee. He was my ride-or-die and was with me through good and evil. In almost every video I filmed over the last 5 years, Peewee was right there with me, soaking up the sun or waiting for the crumbs to hit the floor. I will never forget and see him on the other side. So, I spent some good time in the MidWest—the suburbs of Chicago. Garrett Popcorn is a place in Chicago, and they are world-famous for their cheddar and caramel popcorn mix. I mean, I could eat an entire tin by myself. Over 8 years since I have had Garrett's Chicago mix, I decided to make my own. There are some steps to this, but I promise it is yummy!

Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this! 

The title of this recipe says it all. Peaches. Coconut Cream. Cobbler. Ice Cream!!! I'm making this recipe all season. Peach season lasts from May to August in the US, and I can't wait to make some more fun dishes with these juicy stone fruits. This simple recipe has all the right flavors and a nice crunchy texture from the pecans!

This is the easiest sweet treat to indulge in during Raw Vegan Mindful Eating Resets. Feel free to swap around the nut butter or toppings, to your preference. Enjoy!

In my early days of crafting recipes, I often whipped up candy bars to satisfy my sweet cravings. This particular recipe stands out for its simplicity and premium ingredients. If you manage to find some quinoa puff, this is a must-try. And if you're aiming for a milk chocolate texture, a dash of oat milk does the trick.

Avocados are so incredible and can be used in so many ways. Replacing butter with avocados for baking is dope. It also adds some healthy fats and fiber to the recipe. I used spelt flour for this recipe, which makes a dense but soft cookie. You can always use a different flour. These cookies are very soft and not too sweet, with a nice balance of flavors. If you like a sweeter cookie, you can use extra brown sugar in place of the coconut sugar.

It is currently October, so you know it's the season for pumpkin! Get in on this vibe with these soft Pumpkin Chocolate Chip Cookies! Straight fire!

This recipe is one of my favorites for pear season. When I made this recipe the first time, I used sweetened condensed coconut milk, but I have yet to find a good one that is not on Peta's "bad list" of suppliers. I have not tried this, but you should be able to swap the sweetened condensed coconut milk for brown rice syrup. If you try this recipe, let me know what you think.

My favorite childhood memories include the smell of pie. If you know the vibe, go ahead and fill your kitchen with this wonderful smell. Enjoy!