Jam-packed with fruit. Triple berry sauce features blackberries, blueberries & raspberries. Stir into yogurt, pour over pancakes or drizzle on cheesecake (cheezecake.)
This is pure alchemy! Blend and Bake Lemon Cheezecake with Triple Berry Sauce.
Plant-based and picnic-perfect rhubarb tarts. Not too sweet, with hints of ginger and orange! Easy make ahead dessert!
Quick and easy chocolate cardamom pudding with a tasty almond maple crunch! Vegan and vegetarian options!
Ooey, gooey, chewy, and hard to eff up, you can whip these vegan ginger molasses cookies up in minutes in a single bowl.
We’re wrapping up the Chili Night, Make it a Meal series with a yummy pineapple cornbread pudding. Low sugar and vegan!
Just in time for Valentine’s! Get the love you want – Unconditional, Sweet, or Healthy! And yes, you can have all three! These barkies are gluten free, easy to make and vegan friendly.
This lightly sweetened pear tart features a crunchy crumbly crust made from star anise infused brown butter, ground pecans and spelt.
This egg-free Carrot Cake is nice and moist, aided by the addition of both pureed peaches and pineapple. A blood orange reduction replaces the traditional butter in the cream cheese icing. This results in more of a honey-ed orange flavour than a strong orange flavour. You could use regular orange juice, or you could use additional peach puree instead. Or, you don’t even need to ice this cake at all. Lots of options!
Deliciously sweet inside with a crunchy, almost brown-sugary exterior, these yummy cupcakes contain three types of coconut: coconut flakes, coconut oil, and coconut extract. Awesome all on their own, they’re even more delicious with the glaze. Three’s the magic number today and the glaze has its own flavour trifecta, this time in the form of lemon, basil, and coconut. Yup – basil! It imparts a slightly herbaceous, floral note that’s a perfect foil to the sweetness of the cupcakes.
This recipe combines sticky Thai sweet black rice, with the tropical flavours of papaya and kiwi. Dried mango slices, toasted coconut flakes, and pomegranate seeds provide the 3 c’s – crunch, contrast, and colour! The whole delicious smorgasbord is topped with a blueberry yogurt sauce. If you use soy yogurt, it’s vegan. You can make this completely sugar free, or add a bit of your favourite sweetener. I’m Canadian, eh, so I like it with a bit of maple syrup, but you’re the boss. This makes a great breakfast, snack, or dessert.
Halloween’s coming and I’ve got candy apples stuck in my head! This quick pie offers a lighter apple treat that doesn’t take a lot of prep time. Pomegranate reduction provides the sweet and gooey edge, while Panko crumbs make for a light crunch. This is […]
Charcoal Blackened Black Devil’s Food Cake with Sour Cherry Hibiscus ‘Blood’ Sauce.
Why choose between trick or treat, when you can have both in this gothic-inspired Halloween cake. The vanilla-flavoured black icing and ‘bloody’ delicious Sour Cherry Hibiscus sauce provide a pitch-perfect sweet and tart counterpoint to the dense and decadent chocolate cake.
A tasty low sugar muffin made with buckwheat, oatmeal flakes, and a touch of maple syrup. 1 bowl!