VEGAN STRAWBERRY SHORTCAKE ++ Vegan, gluten free, refined sugar-free, dairy-free, high fiber ++ Here is my easy strawberry shortcake recipe made with simple pantry ingredients. My tender vanilla scented oat cookie crust is somewhere between a biscuit and a scone: crumbly and crispy, not overly sweet. The base holds up to the toppings of dolloped, cold, vegan whipping cream and soaked strawberries with a hint of lemon. Topped off with another shortcake crust and a sprig of fresh mint - this charming dessert is a crowd pleasers on a warm day. Bake a batch for a refreshing snack or lovely dessert for family and friends.

DAIRY-FREE PUMPKIN PIES
++ Gluten-free, dairy-free, refined sugar-free, vegetarian, heart-healthy, single-servings ++
I love the spicy flavor and creamy texture of a great pumpkin pie. However, I won't eat dairy and needed to create my own dairy-free, authentic pumpkin pie. I made my crust using oat, almond and brown rice flours. The crust is tender, like a shortbread cookie with the perfect crumb. When you hold this beautiful pie in your fingers, you look at layers of deep golden pumpkin pie, spiced like a warm chai latte. The final touch is fragrant, grated ginger on top. Serve these on any elegant table. People won't believe these are dairy-free.

DARK CHOCOLATE STRAWBERRY CRUNCH
++ Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy ++
How cute are these little pink coconut candies dipped in chocolate? They're just as yummy as they look. The fresh tart flavor of strawberries comes through in the creamy frosting and then you bite down into a yummy, crunchy cookie base. I made a healthy coconut-oat-cookie-base which is low glycemic using unrefined coconut sugar as a sweetener. The delicious, vegan strawberry frosting is made with soaked cashews and freeze-dried strawberries. A perfect little heart healthy candy that sparkles with color.

PUMPKIN SWIRL COFFEE CAKES
++ Gluten-free, dairy-free, refined sugar-free, heart-healthy, high fiber ++
My golden colored pumpkin cakes are extra special with a swirl filling and topper made using creamy pumpkin, cashew butter and protein powder. These cakes are not only beautiful on the outside, but once you bite into one you find a moist spice cake with loads of pumpkin flavor. The cakes themselves are very simple to bake. They are gluten free with the help of brown rice and buckwheat flours. The cinnamon, ginger and nutmeg spices turn these cakes from yummy to irresistible!

VEGAN STRAWBERRY TARTS
++Vegan, high protein, gluten free, heart-healthy, high fiber ++
I love to add fruit to my bakes. The fresh taste of strawberries is one of my favorites with their bright, sweet tartness which goes perfectly with a vegan oat cookie base. These layered tarts are the perfect little treats to serve as pretty desserts to kids and adults alike. With a vegan frosting, made mainly with creamy cashews and coconut milk, you are serving a heart-healthy food – and no one will know how good these plant-based tasty tarts are for them. A real winner in my book!

STAWBERRY MATCHA MINI CAKES ++Refined sugar-free, high antioxidant, heart-healthy, flourless, dairy-free, vegan frosting ++
I love experimenting with flavors and natural colors. So, contrasting the bright red of strawberries with the green of matcha green tea was an intriguing proposition I had to try. I am quite proud of my creation of these mini cakes that burst with flavors and colors and a vegan frosting that is so creamy and delicious. These are beautiful cakes that will make any dessert tray sparkle.

PUMPKIN HAZELNUT CAKES ++ Vegan, refined sugar-free, gluten-free, dairy-free, heart-healthy, high fiber ++ My pumpkin hazelnut cakes can be enjoyed year-round as hardy breakfast or dessert treat. These little cakes are so pretty with the golden color of pumpkins and the bright red color of cranberries. They are super wholesome and amazingly easy to make. Full of nutrients from nut proteins, pumpkin and flax with fiber and vitamin C from the cranberry filling. Your family will thank you for a healthy alternative to dairy- and sugar-filled desserts.

VEGAN CHOCOLATE BLACKBERRY TARTS **Vegan, gluten-free, dairy-free, sugar-free, heart-healthy, single-servings ** There is something special about fruit tarts. With a scrumptious and tender crust, made with a blend of oat, almond, brown rice and tapioca flours plus coconut and olive oil, you will never even miss the wheat or butter. In this variation, I use blackberry jam and fresh blackberries and contrast them with rich, dark coconut chocolate pudding – a delicious combination. These tasty little tarts are refined sugar-free and are made with heart-healthy fats. Feel free to indulge!

TRIPLE CHOCOLATE MOUSSE TARTS - Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy, single-servings - Chocolate is known as the “food for the gods” and I love to add it to my healthy treats as much as possible. So how about a triple chocolate treat? Cocoa in the crust, topped by a chocolate mousse, dipped into delicious glossy chocolate – a trifecta of antioxidants and yumminess! This tart makes a gorgeous dessert you and your guests can feel good about since it is filled not only with chocolate but also with heart-healthy nut flours and oils.

LEMON TARTS ++ Dairy-free, gluten-free, refined sugar-free, heart-healthy, high protein, veggan ++ I have a real weakness for lemon tarts: the combination of sweet and sour is always tantalizing my tastebuds. I set out to create dairy-free, gluten-free and heart-healthy lemon tarts that rival any milk or butter-based option. With a scrumptious and tender crust, made with a blend of oats, almond, brown rice and tapioca flours plus coconut and olive oil, you will never even miss the wheat or butter. Luckily, my irresistible tarts also boast a lot of protein, thanks to almond flour and eggs. Go ahead, indulge without guilt!