Vegan Carrot Cake

Vegan, Gluten Free

Happily serves 12


1 Cup Grated Carrots

3/4 Cup Coconut Brown sugar

1/3 Cup Monk Fruit 

1/2 Cup Sunflower Oil 

1/2 Cup Coconut Milk 

2 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Juice 

1 Cup All-purpose Gluten Free Flour

1/2 Cup Almond Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Ground cinnamon

1/2 tsp Ground Ginger

1/4 tsp ground Nutmeg

1/4 tsp Sea Salt

Preheat oven 350.  Grease and flour a loaf pan.

Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

Be careful not to over-beat the batter, that can make the cake tough.

Fold in grated carrots until well combined.

Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes.

Cool completely before frosting.

Cream Cheese Frosting 

1 Tub Coconut cool whip

8 oz Vegan Cream Cheese

1 TBSP Lemon Juice

2 TBSP Monk fruit or Swerve

1/2 tsp Cinnamon 

Add all ingredients to food processor and blend well.  

Spread over Cooled cake.

Mini Churros

Gluten Free

Happily serves 15


1/3 Cup Coconut sugar

1/3 Cup Butter or Ghee

1 tsp Cinnamon powder

1 Cup Coconut Milk

1 tsp Baking powder

1 Cup Gluten-free baking flour 

Melt Butter, transfer to a bowl.

Then add in the sugar, coconut milk and cinnamon powder and stir.

Add in the flour and the baking powder and stir it well.

Spray the Mini Muffin pan with coconut or avocado oil.

Fill about 3/4 full.

Bake on 375 for about 12 minutes.

Cool 5 minutes or so before coating.


1/4 Cup Butter, melted

1 /2 Cup Monk Fruit

1 tsp Ground cinnamon

Coating the Churros:

Melt butter, transfer to separate bowl.

In a separate bowl, mix together sugar with the cinnamon. 

Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.

Vegan Coconut Cake

Vegan, Gluten Free

Happily serves 12


1 Cup Vegan Butter (OR Ghee, softened)

2 Cups Monk Fruit

2 Cups Coconut Cream

2 TBSP Coconut Vinegar or Apple Cider Vinegar

1 tsp Vanilla Extract

3 Cups all-purpose Gluten free flour

2 tsp Baking powder

1 tsp Baking soda

Preheat oven to 350F° degrees. 

Grease and flour two round 9-inch pans.

Use a mixer to cream together softened vegan butter, monk fruit, coconut cream, vinegar, and vanilla. Blend well for about 5 minutes.

In a separate bowl, mix together the flour, baking powder and baking soda. 

Add flour to creamed mixture, beating until just mixed.

Divide batter equally among prepared pans. 

Tap the pan several times on the counter to release air bubbles so you have more of a level cake.

Bake for 25 to 30 minutes or until toothpick comes out clean. 

Cool in pans for 10 minutes. 

Invert cakes onto cooling racks, cool Completely

Top with Coconut Cool Whip to keep it light.

Fudgy Bean Brownies

Aduki or Black Bean Brownies

Gluten Free, Dairy Free

Happily serves 24


1 1/2 Cups Aduki or Black beans 

1/4 Cup Raw Cacao Powder

1/4 Coconut Sugar or Monk Fruit

1/4 Cup Raw Honey

1/3 Cup Coconut Oil

2 Eggs or Egg replaces

1/4 tsp Himalayan Sea Salt

1/2 tsp baking powder

1 tsp Vanilla Extract 


1/2 Cup Dairy Free Chocolate chips

Preheat Oven to 350.

Grease 8×8 pan. I use coconut oil or avocado oil spray.

Cook beans (I do it in a crock pot for 8-10 hours on low.  You can also use an insta pot) or if you are using from a can, rinse and drain well.

Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.

Add Cacao, sea salt, baking powder and vanilla, blend well.

Add eggs or egg replacer and blend well.

Stir in chocolate chips by hand.

Spread in your greased pan (I like my stoneware) and top with extra chips if you want.

Bake 25-30 Minutes.  

Let cool.  These taste great chilled as well! 

Oatmeal Banana Nutbutter Bites

Gluten Free, Vegan

Happily serves 18


2 Cups Oats

2 Ripe bananas

1/2 Cup Nut Butter

1 TBSP Maple Syrup

1 tsp Sea Salt

1/2 tsp Vanilla or Almond Extract


1/4 Cup Dairy Free Chocolate chips

Pre-heat oven to 350 F.

Smash bananas with a fork until they form a paste.

Add the rest of the ingredients to a bowl and mix together well.

Spoon into a mini muffin tin and bake for 15 minutes.  

They should be firm and slightly brown when done

Macadamia Coconut Balls (RAW)

Dairy Free, Gluten Free, Keto Friendly

Happily Serves 9

2 Cups Macadamia Nuts


1 Cups Shredded Unsweetened Coconut chips

3 TBSP Maple syrup

1 tsp Himalayan Sea salt

1/2 tsp Vanilla/chocolate extract

2TBSP Gelatin

Place Macadamia nuts in the food processor, blend.

Add coconut flakes, blend until the coconut starts clumping together. 

Add maple syrup, salt, and vanilla and mix for 20 seconds.  

Add gelatin and pulse several times to combine until a sticky dough has formed.

Scoop into a mini muffin tin for portion control.

Gingerbread Snap Cookies

Dairy Free, Gluten Free

Happily serves 8


1/2 Cup Almond meal

1/2 Cup Quinoa Flour

2 TBSP Monk fruit

2 TBSP Almond butter

1 TBSP Gelatin 

1 TBSP Coconut Oil

1 TBSP Molasses

1/2 tsp Vanilla

1/2 tsp Baking powder (use half if at high altitude)

1/4 tsp baking soda (use half if at high altitude)

1/2 tsp Himalayan sea salt

1 TBSP Macadamia nut milk

1 tsp ground Ginger

1/2 tsp Cinnamon

Preheat oven to 350 degrees. Use parchment paper or a baking stone

Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.

In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well. 

Mix the dry ingredients with the wet ingredients. Spatula works best.

Roll dough into dough balls and place on the prepared stoneware.

Flatten with the back of a spoon and bake for approximately 10 minutes.

Snickerdoodle Cookies

Vegan, Gluten Free

Happily serves 24


1 Cup Butter or Ghee

1/2 Cup Monk Fruit

3/4 Cup Coconut Brown Sugar

2 tsp Vanilla

2 Cups Quinoa flour (or Gluten Free Flour)

1/2 tsp Himalayan Sea salt

1 tsp Cinnamon

1 tsp Cream of Tartar


In a small bowl, combine 1/4 Cup monk fruit and cinnamon and mix well. Set aside.

Combine room temp butter, monk fruit, coconut brown sugar, and vanilla, stir until smooth.

Add in the quinoa flour, salt, cinnamon, and cream of tartar. 

Mix until dough forms.

Roll into balls and then roll in cinnamon sugar mixture.

Raw Vegan Pumpkin Pie

Vegan, Gluten Free

Happily serves 8


1/2 Cup Dates 


2 TBSP Coconut Oil, can sub coconut butter (softened)

1 Cup Ground Almond Meal 

1/8 tsp Himalayan Sea Salt

To make the crust

Add the ingredients to the food processor and blend well.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened Coconut cream 

1/3 cup Coconut nectar

2 TBSP Pumpkin Pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on high setting until It is smooth like a cooked version of pumpkin pie.

Transfer the filling to your pie crust and refrigerate for a few hours. 

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4


1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts