Every now and then I need a little something sweet. Reducing my sugar intake was important as I sought to lead a healthier lifestyle, but that did not mean to completely eliminate desserts. What it did mean, however, was that I needed to consider what desserts fit into my dietary choices. I challenged myself to prepare vegan desserts that mimicked some of my favorites using organic, clean, and natural ingredients.

The root of my sweet tooth (literally and figuratively) can be traced to my mom. She would rummage through my kitchen cabinets looking for “goodies” as she called them. As she sat at the kitchen table each morning for breakfast, there was always something sweet to cap off the meal. At 90+ years old, she may have a scrabbled egg, slice of toast, orange juice, a cup of coffee, and a donut. Then, perhaps at dinner, she’d have a small helping of pasta, an even smaller helping of salad, a glass of water, and a large bowl of ice cream. A fond memory, and one that makes my sisters and I chuckle, happened during the season of Lent (the 40-days prior to Easter) when she decided to fast, or give up desserts. Knowing how much she loved sweets, I was shocked to learn that this would be her Lenten sacrifice, until I discovered that she had classified donuts as bread. By the way, she had done the same with muffins, cake, and anything containing flour. Let’s just say that my mom ate lots and lots of bread!

Throughout my journey, I have learned to indulge and celebrate my sweet tooth. Sometimes that means a bowl of vanilla yogurt and granola. (If you aren’t convinced that this is dessert, you should try my Granola recipe!) And sometimes, the moment calls for something more decadent, like a slice of German Chocolate Cake. Whichever you choose, enjoy every bite. Cheers!

Snickerdoodle, Oatmeal Raisin, Persimmon, Chocolate Chip, Rugelach, Russian Tea Cakes