Talk about an updated classic! This Tamarind Pineapple Toaster Pastry is exactly what I was craving the weekend I created this recipe. The combination of tamarind and pineapple is magical. If you try these at home, remember to seal the dough well so you don’t lose your gooey Tamarind Pineapple Filling. Also, if you make these in a large batch, you can freeze them without the icing and reheat as desired.

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.

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!

If you want to elevate your brownies, try this simple recipe, replacing flour with black beans!

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!

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.