Tapioca Pudding (Dairy-free): Recipe #271

Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.

Moist Vegan Chocolate Cake: Recipe #256

I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.

Banana Chocolate Chip Muffins: Recipe #254

Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!

Chocolate Raspberry Brioche Buns: Recipe #240

Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.