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!

This sweet (but not too sweet) treat is sure to please, especially if you rock with the color purple like I do! Just a touch of Butterfly Pea Flower powder gives the icing the most beautiful hue.

I whipped this recipe up in 2021 around December, hence the holiday tree in the photo. It is incredible how the avocado gets lost in the creamy sweet filling of this pie. Last year I used sweetened condensed coconut milk, but I switched it out for brown rice syrup in the recipe below.

I will make just about anything with pomegranates when they are in season. I miss this fruit so much during the summer, so I try to incorporate it in everything during the fall and winter. This recipe is a spin off of my Avocado Key Lime Pie recipe and can be made with brown rice syrup or sweetened condensed coconut milk. Either option tastes great.

Who else loves strawberry milk? 😀 You will need chocolate molds for this. You can find some on my Amazon shopping list. https://amzn.to/3REykAh