This one-bowl Whole Foods tahini cookie copycat recipe is delicious, and so easy to make that you’ll want to make it again and again!

Sometimes you’re away from home, and you need a quick, protein-packed pick-me-up. Something nourishing, maybe a bit sweet. Don’t reach for a candy or granola bar — they’re often packed with white sugar, and too often contain dairy or even gluten.

Last week, we were obsessed with bananas. This week, it’s pineapple. And for good reason — they’re the perfect summer fruits!

We admit that we’ve been on a bit of a roll with bananas lately. They’re so sweet, and such a great treat for hot summer days (and nights!)

We had a jar of vegan mayonnaise in our refrigerator, and since we hate to see anything go to waste, we wracked our brains to determine what to do with it.

Sometimes, you crave something sweet — like right NOW — but you don’t have a lot of ingredients in your cupboard. It can be a drag to go to the store on a hot summer afternoon, especially for a few items.

This easy homemade no-churn vegan ice cream doesn’t require an ice cream maker, just a blender and three ingredients!

This gluten-free, dairy-free, vegan chocolate chip cookie recipe is so versatile, you can make it with many different flours and sweeteners!

This vegan, gluten-free, no-roll pie crust is perfect for both sweet and savory pies, and requires no rolling with a rolling pin!

It might still be snowing where you live, but the weather is already hot in our area! Since the heat makes us think of cold desserts, we started having visions of pecan pie.

There’s just something about peanut butter cookies that is hard for folks to resist. Maybe it’s the sweet, nutty flavor. Or it could be because the cookies are soft in the center, but wonderfully crispy on the outside. Or because they remind us so much of our childhoods…..

These are not your mother’s oatmeal chocolate chip cookies! (sorry, Mom). Our vegan, gluten-free treat is scrumptious, sweet, and nourishing, without the use of butter or other animal products.

Most of the gingerbread we ate during the holidays tended to be kind of dry and stale. This is a shame, because gingerbread cookies, cooked properly, are simply awesome.

You’re going to flip your lid when you bite into one of these moist, tasty apple cupcakes. They contain both applesauce and grated apples, so they’re ultra-dense and rich. Grocery stores carry a variety of different vegan cream cheese products, but our go-to favorite is Kite Hill. It’s a bit spendy compared to other brands, but worth every penny. These muffins are perfect for the holidays, since they contain cinnamon, nutmeg, and ginger. Heavenly!

Thanksgiving is barely behind us, and we’re already thinking about all the cookies we’re going to eat in December. Really, is it even the holiday season without cookies? It’s the time of year when you’re most tempted to stray from a vegan, gluten-free diet, because most of the offered desserts are packed with dairy and wheat. Still, there is no reason why you should miss out on the fun, just because you’re trying hard to be healthy. These cookies aren’t exactly a diet food, but they are vegan, gluten-free, and delicious!

Our gluten-free vegan no-bake pumpkin cheesecake is a perfect Thanksgiving dessert, although of course no time is a bad time for pumpkin cheesecake! This is a variation on our other vegan pumpkin cheesecake (yes, also gluten-free). The differences are primarily in the crust, and in the preparation. Either will be a wonderful addition to your Thanksgiving or other holiday table, or just because!

This gluten-free vegan Indian pudding recipe is just in time for National Indian Pudding Day!

This tasty Instant Pot gluten-free vegan blueberry topping is perfect for dairy-free yogurt and ice cream, smoothie bowls, oatmeal, and toast. Fresh or frozen blueberries can be used, but fresh ones might require a bit more maple syrup to taste. Make a batch of this sweet topping to keep in the refrigerator for quick breakfast and dessert additions!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

This warm and autumnal Instant Pot gluten-free vegan apple cranberry compote is perfect for topping dairy-free yogurt and ice cream, oatmeal, chia puddings, and smoothie bowls. The amount of sugar in this recipe might vary depending on the apples and how sweet they are. The large chunks of apple are…