Most of my desserts contain dairy, eggs, and gluten. I love using top quality heavy cream, organic eggs, and a variety of flours to produce the best flavors. What I normally don't do are raw and vegan desserts. With an increase in diners who have allergies and special diets, it's time to jump on the bandwagon so that every guest can have dessert that are just as delicious as their dairy, eggs, and gluten counterparts. Eliminating pastry mainstays such as eggs, butter, cream, and flour and producing just as delicious bites is an exciting challenge. I have always enjoyed raw, vegan, and gluten-free desserts when done well, but always lamented how a large portion could leave me feeling rather heavy. There are a lot of nuts and oils in these desserts, and by making them bite-sized, makes them the perfect portion size. Shown are a cranberry chocolate fudge, peppermint patty, and an almond nut buttercup. The peppermint patty filling uses cashews that have been soaked in water and blended to mimic a creamy filling. To make the perfect crunchy chocolate shell, coconut oil and chocolate. Honestly, so delicious without missing all the butter and cream. The fudge is made with almond butter and coconut oil. It is lighter than a traditional fudge, and especially delicious when frozen. Cranberries are added for a tart contrast. The almond nut butter cup has a base of almond butter and oats. It's topped with a chocolate ganache and a sprinkle of sea salt.