Today I am sharing a special recipe from Amy Lyons' amazing raw vegan cookbook: Fragrant Vanilla Cake. Amy has a blog by the same name and it was one of the first sources of raw vegan dessert inspiration for me. She has the most glorious cakes, cupcakes and other sweet recipes that are put together like they're in a professional bakery. I was honoured when she asked me to review her book. Every page has a unique and creative recipe, along with at least one photo. There are instructions for everything from these Thai Peanut Truffles (that I adapted into cups because I am supremely lazy) to banana oat pancakes to red velvet cupcakes! Colours abound when your ingredients are raw from the plant kingdom. If you're into raw vegan desserts and you love to experiment with new and fun flavours, get this book! If you're not sure about it, check out Amy's blog, Fragrant Vanilla Cake, and make a few of her recipes to see if you want more. 

I chose to make a recipe called Thai Peanut Truffles. Of course as mentioned above, I didn't wanna wait for the peanut butter mixture to harden (in order to roll into balls), so I just poured everything into cupcake molds. They're Thai because the peanut butter mixture also has lime, coconut, chili and ginger! Cover that all up with raw salted chocolate and you've got me drooling. My dad gave this his seal of approval! Actually he just said, 'yum!', but I'm choosing to leave the definition of "seal of approval" vague.