A vibrant raw vegan dessert made with fresh juicy plums, coconut butter and a simple walnut and raisins crust. Sweetened with only low glycemic coconut nectar. Serve it up with a scoop of banana ice cream and blended blackberry puree for a delightful late summer treat.

Sarah Britton says, "What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you." The basis for this recipe is combining fruits with the vibrant colors of each chakra together, so if you don't have access to some of these fruits no worries, just choose whats available to you! Create your very own rainbow chakra bliss salad and enjoy it with love and gratitude in your heart. Your entire vibration will become elevated!

This recipe is an incredibly creative take on an old traditional Victorian Christmas treat. Chef Mandi Gould says that the original recipe for sugar plums is actually easily transferable into a raw vegan version. Ground almonds, plums, apricots, and figs combine with the sweet spices of fennel, anise, caraway and cardamom. The mix is delicately sweetened with coconut or date sugar and agave. After forming into "sugar plum" balls, the mixture is then rolled in shimmering xylitol crystals which give the recipe a very elegant, snowflake-like magical look. Xylitol, while it sounds a bit scary, is actual a very low glycemic sweetener made from tree bark and is a wonderful alternative to sugar. This creation was inspired by a recipe from Sir Alton Brown's original 5 star recipe. Don't wait for Christmas time to make it, it is a special treat any time of the year.

Fresh and sweet! Use any combination of fruits that suit your fancy for these healthy raw kebabs. The creamy cashew sauce is easy to whip together and pairs really well with fruits like pineapple, banana, berries, grapes, peaches and plums. You can also make parfaits very easily by layering the fruit with the cream in parfait glasses.