10 Nov Raw Chocolate Truffle Cake- Guest Post by Yvonne Ardestani
My next guest blogger contributing to my Vegan Resources! Click here to see all of the contributors and read their stories!
Introduce yourself to all of us!
Name: Yvonne Ardestani
Origin: San Diego and Santa Cruz, California
Current City: Los Angeles, California
Occupation: Vegan, Gluten-free Chef. Founder of My Eclectic Kitchen Recipe App (available on iTunes and Google Play), eBook, and blog.
Interesting Facts:
1- Prior to attending culinary school, I was an accountant and sold real estate.
2- I am the youngest of six daughters.
3- I have an autoimmune disease. I was first hyperthyroid, and now I am hypothyroid.
4- I was once a size 13 and went down to a size 2 within 1.5 years, with the help of a cleaner diet and a lot of exercise.
5- I’m often asked what ingredient I miss most since going vegan. I have to say honey. It used to be so good in my granola and granola bars. Luckily, I discovered great alternatives for honey.
Can you describe your lifestyle and food philosophy?
It is important for me to maintain a balanced life. This includes daily meditation and prayer to thank God for my many blessings—my overall health, a wonderful marriage, my family and friends, and, of course, for the abundance of delicious, natural food that I am privileged to enjoy each day. As I live an active and healthy lifestyle, I work out at least 4 times a week and enjoy a plant-based, whole foods vegan diet. Taking yoga a few times a week and journaling daily help me achieve a sense of self-awareness. Maintaining healthy and peaceful relationships is a priority so spending time with my supportive and loving husband, family, and friends is a must. In my spare time, I enjoy watching the LA Clippers at the Staples Center, writing music with my husband, learning about nutrition, and keeping up with current events.
In honor of the fall season the pumpkin craze that comes with it, along came this Pumpkin Pecan Milk! Creamy and dreamy, sweet, and such a rich flavor. To me, this tastes like a pumpkin spice latte, but BETTER! If you would like to make this fully raw, you can use fresh peeled pumpkin.
Infused nut milks have been the craze in my home lately. I used to only create plain nut milks, then "add flavorings" in the form of a smoothie, but I was inspired by Celena from 
The first time I ever tried beet chips was at the Hollywood Farmer's Market here in LA on Sundays. I sampled a ton of different beet chips, sweet and savory, and I fell in love. The chips were definitely overpriced, but at the time I did not have a dehydrator and assumed that that was the only way I could get my hands on these beautys.
Well, I was wrong! This recipe uses the oven and will get you the same delicious and crispy beet chips that I fell in love with. I know that most of you do not have dehydrators, so I created a recipe that we all can make! If you DO want to use a dehydrator, review the note on the recipe just in case :) 
This is the Best Raw Vegan Vanilla Ice Cream I have ever tasted.
A bold statement, yes. The truth? ABSOLUTELY.
This is the ice cream that I used as a base for my 
Feast your eyes on this beautiful pre-oven cobbler! Be sure that after you place all of the stone fruit into the batter, pour the remaining juices and sugar over it, that way you get all of the sweet fruity goodness. 