I made these ages ago, and the photos are kind of lackluster. But this space has been quiet, and it needs a little something. This is like those creamy vegan cheesecakes, and it tastes like a chocolatey nutella-covered strawberry. Chocolate Hazelnut Mousse Cake Chocolate Crust 1 cup medjool dates ½ cup unsweetened dried coconut ¼ cup nuts... Continue Reading →

I've lost count of how many times I've tried to make black bean brownies fulfill my chewy fudge brownie expectations. I adore this recipe because it is the healthiest iteration yet. It doesn't use any refined sugar, instead relying on honey for sweetness. When it first comes out of the oven, it is pretty cakey and... Continue Reading →