So much better than Grocery Store Chocolates...

Ok, so it’s no secret that I’m obsessed with dessert. Like really really obsessed. It’s also no secret that dairy and I do not get along very well. Plus I’m just really into plant based baking. It’s fun, creative and pretty amazingly delish.

Around these Hallmark Holidays ::cough:: Valentine’s Day ::cough:: I always struggle seeing all the last minute chocolates and conversation hearts being purchased. That is why I took it upon myself to champion the holiday of love and create some inspired plant based treats.

I also wanted to tell you a little about Thrive Market which is basically the Costco of Whole Foods and pretty much the only place Richard and I shop for groceries… besides Costco ;)

Right now Thrive is offering my readers 20% off you first three orders when you sign up through me. Plus almost everything I used in these recipes is available on Thrive and wayyyyyy less expensive than ordering on Amazon or going to your local grocery. Did I mention that you get free shipping on all orders over $49? I mean, happy Valentine’s Day to you, right?

If you order today you should definitely get all your ingredients before Valentines Day!




And now, for the recipes!

Dark Chocolate Cherry Cashew Cheesecake Bars

Supplies Needed:

Food Processor*

High Speed Blender (It is time to invest!)

Silicone Mold or Square baking dish


8oz of Purely Elizabeth Granola (or similar)

½ cup Almond Butter

¼ Cup Rehydrated Dried Cherries (not available on Thrive, also optional*)

¼ Cup Maple Syrup


2 Cups Cashews (soaked)

1 Cup Almond Milk (I love making my own)

1 tsp Vanilla Extract

1 7.4oz can Organic Condensed Coconut Milk

¼ cup Dark Cocoa Powder (or regular Cocoa/Cacao Powder)

¼ cup Rehydrated Dried Cherries*

Dash of Sea Salt (I prefer Himalayan Pink Salt*)

TOPPINGS (optional)

Goji Berries

Hemp Seeds

Sea Salt Flakes


Place cashews in a glass bowl and cover with filtered water and let soak overnight. If you are crunched for time use boiling water, cover the glass bowl and let cashews soak until soft. Usually 30-60 minutes. Do the same for ½ cup dried cherries.

Start with your crust. Add all ingredients to bowl of food processor and process until a nice dough is formed. You make have to scrape down the sides a few times in the step.

Divide dough equally into your mold and press down with your fingers until smooth. Place mold in freezer to set while you prepare cheesecake filling. PS I used this mold for my Galaxy Dark Chocolate and it has come in handy for so many other projects too!

Place all ingredients for filling in your high speed blender. Start on slow speed and gradually turn the speed up until filling is silky smooth. Don’t forget to scrape down the sides and make sure everything is blended well.

Remove crust from freezer and pour equal amounts of the cheesecake filling into the mold. Top with your chosen toppings and put back in the freezer. These bad boys will need around 12 hours to set and I normally plan on just making these the day before I serve them... however I won’t tell if you pull the mold out early and enjoy the partially frozen ones with a spoon!

This next recipe is for the people who make their own almond milk and find themselves throwing away all the pulp leftover from the almonds. Talk about a waste! We’ll be using the pulp from your homemade almond milk as a base for these festive red Almond Goji  truffles. These truffles are less sweet than most desserts and super filling. Use them as a quick pre-workout treat or an after Valentine’s Day workout dessert. Winky face.

Almond Goji Truffles

1½ Cups Almond Pulp (leftover from making homemade almond milk)

½ Cup Almond Butter

8 pitted dates

2 scoops Beet Crystals (my newest obsession!)

¼ Cup Rehydrated Goji Berries or Cherries* (optional)

Dash of Sea Salt

Cacao Nibs

Process all ingredients except Cacao Nibs in food processor until a ball of dough is formed. Roll dough into round balls and cover with cacao nibs. Place in mason jar or glass tupper ware container, chill in fridge for 30 minutes and serve. These bad boys will last a week in your fridge as long as you keep them covered… but please don’t wait that long to eat them, they’re too good!


If you don’t have a food processor you’ll be fine just using the blender for both, but not the other way around

The cherries are optional and could probably be substituted for another dried berry. I have not tested this recipe without the cherries so please proceed with caution and acceptance :)