Crisp on the top with a soft, custardy bottom, this vegan French toast bake is infused with lemon and fresh raspberries. Make it the night before an effortless and beautiful brunch!
Moist little coconut cakes are filled with a creamy coconut custard, topped with a fluffy coconut frosting…and topped with flakes of toasted coconut. Now while that’s a lot of coconut name calling, these sweet treats are delicately flavored and totally indulgent!
This is a good one to try on vegan food skeptics & almond lovers, it’s indistinguishable from the non-vegan versions out there! A melt-in-your-mouth shortbread crust is covered in raspberry preserves, filled with frangipane (a bit like a light marzipan) and then sprinkled with slivered almonds.
Silky smooth, refined sugar-free pudding that comes together in a snap, and is amazing for breakfast or dessert! For these little parfaits, I crumbled some vegan cinnamon cookies on the bottom of each jar, topped with cooled pudding (which is heavenly warm, too), then piped on some coconut whipped cream, sprinkled with cinnamon and dunked …