Coconut Sugar
I love replacing refined sugar with coconut sugar! If you haven't tried it yet, what are you waiting for?
Coconut Oil
Can't go wrong with this healthier fat alternative when baking. I especially love it when making raw desserts and cheesecakes.
Chocolate
The Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar is one of my go-to bars when making rich chocolate desserts!
"Butter" Alternative
This is my favorite 1:1 "butter" alternative. It gives my chocolate chip cookies the perfect crispy bite.
Chocolate Gems
These Hu Gems are Vegan and are the perfect size for chocolate chip cookies!
Motha Butta Coconut Butter
Cinnamon Vanilla and Sea Salt Vanilla Coconut Butter - I mean how can you go wrong with either of those? I used this coconut butter in my healthy oat breakfast cookies on the blog.
Flax Seeds
Flax Seeds make an "egg-ceptional" egg replacement. I use ground flax seeds in my vegan cookies instead of eggs.
Perfect Matcha
Matcha is not only good for you, but it brings a vibrant color to your baked goods! I used this matcha to make my Matcha & Dark Chocolate Swirl Pound Cake!
Oat Milk
Oatly has to be my favorite all-purpose dairy free milk option. It is so rich and creamy I can use it in my iced coffee or as a buttermilk replacement.
Chia Seeds
If you love chia seeds - you have to check out my chocolate chia pudding recipe on the blog! It is chocolate-y and packed with Omega-3's!
Coconut Cream
This coconut cream is great for making coconut whipped cream, lemon curd, or anywhere you need the creaminess of heavy cream.