4 cups cauliflower florets

2 tablespoons nutritional yeast

1 tablespoon olive oil

2.5 teaspoons onion powder

1/2 teaspoon sea salt

1. Break up an entire head of cauliflower into popcorn sized florets.

2. Place all remaining ingredients on top of the cauliflower florets and stir to ensure that all of the florets are coated.

3. Line two dehydrator trays with parchment paper.

4. Dehydrate for an hour on high (140 degrees F). Then lower the temperature to 110F for another 8-10 hours. Florets will crisp up and shrink about half in size.

You can alternatively bake it in your oven until reaching the desired texture.


Party Cake Pops!

Cake filling 

3/4 cup pitted medjool dates

1/2 cup almond flour

3/4 cup coconut flour

3 tbsp peanut butter 

1 scoop vanilla protein (optional)

1 tsp vanilla extract

Chocolate glaze

Option 1

1 cup coconut cream

1 vegan chocolate bar

Option 2

½ cup coconut oil

½ cup cacao

2 tbsp date syrup

1 tsp vanilla

topping ideas: cacao nibs, goji, coconut, chopped nuts 


Add all your cake ingredients to a food processor and blend well.

Scoop out 1.5 tbsp amounts of dough and roll into balls. Repeat until all of your mixture is used up. Arrange on a baking sheet. Transfer to the freezer for 10 minutes.

In the meantime, prepare the glaze:

Option 1

Heat coconut cream with chocolate bar until obtaining a smooth ganache texture.

Option 2

Simply stir all ingredients in a bowl. 

Remove cake bites from the freezer, and one at a time, dip cake bites into the glaze.

Place back on the baking paper to dry before coating it with your toppings of choice.

Then transfer back to the fridge or freezer to set – about 10 minutes.




  • 10 cashews (soaked for at least 1 hour)
  • 12 large blueberries
  • 1 tablespoon of ground flax seeds (powder)
  • 1 tablespoon of unsweetened cocoa powder
  • ¼ cup unsweetened almond milk
  • 1 date (Optional/ I skipped it)

To decorate: Handful of unsweetened cacao nibs or granola


  • Add all ingredients except the cacao nibs to a blender and blend together until it has the consistency of a mousse. Add additional milk if needed.
  • Allow to set in the refrigerator for at least 10 minutes.
  • You can use it either as a spread or as a dessert mousse.


Creamy-Cauli Béchamel



  • 1 large head cauliflower, cut into florets (about 3 cups)
  • Unsweetened plain almond or soy milk, as needed (depending on how creamy Vs runny you need it to be)
  • 1 small onion, peeled and diced small
  • 1 clove garlic, peeled and minced – Optional
  • ¼ cup nutritional yeast
  • Salt, nutmeg and  black pepper to taste


  1. Cook the cauliflower until it is tender (boil then simmer for about 10 to 15 minutes).
  2. Drain the excess water and puree the cauliflower.
  3. Add almond or soy milk to reach the needed consistency (runny or creamy).
  4. Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic if using as well as the nutritional yeast, nutmeg, and salt and pepper and cook for 5 minutes.
  5. Add the o mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.



3/4 cup red lentils, soaked minimum 1 hour & maximum 24 hours

3 tbsp water

1/2 teaspoon baking powder

2 tbsp ground flaxseeds

Seasoning of choice: dried basil/ oregano/ sea salt


To soak the lentils, add them to a bowl, cover with water and soak at least 1 hour or up to 24 hours.

Rinse and drain the soaked lentils then add to bowl of food processor.

Add water, seasoning, flaxseeds and baking powder, process 20-30 seconds or until a smooth consistency is reached.

Shape batter as desired and spread into thin crust.

Bake up to 20 minutes.



2 cups hazelnuts

2 tbsp date syrup

1 tbsp coconut oil

1 tsp vanilla

2.5 tbsp cacao powder

Pinch sea salt


Start by toasting the hazelnuts then grind it into a butter texture.

Then add all other ingredients and blend well.

Store in sealed glass container.




¾ cup almond flour

⅓ cup coconut flour

¼ cup raw cacao

3 tbsp date syrup

¼ cup coconut oil, melted

¼ cup chocolate chips

¼ cup raw shaved almond (optional)

¼ teaspoon baking soda

pinch of sea salt


Mix all ingredients together (except chocolate chips & shaved almonds)

Add chocolate chips & almond slivers

Bake in the oven for 15 minutes or until sides and bottom begin to brown

Remove from the oven and allow to cool for one hour before slicing