This recipe is raw, vegan and low fat! I’ve been leaning towards low fat recipes more and more, but I had a freak out last night when I realized: oh god, my blog is based around raw desserts which kinda need to be high in fat cuz nuts and stuff make ’em creamy and rich. WELL, I SHOWED ME.
Carolyn Scott-Hamilton celebrated her 10 years as a vegan as well as an entrepreneur in 2009. After college, Carolyn moved to Los Angeles from Miami in 1998. Shortly after arriving and becoming vegan, she studied holistic nutrition as well as dabbled in the culinary arts before she opened Ineventions, originally a pr & event firm, it is now a full film, TV and web production branch under the umbrella of her original business.
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