Cleo Moon has always had a sweet tooth—and she’s never been ashamed of it. “Dessert was my love language,” she laughs. But after going vegan, and then deciding to cut out refined sugar, she hit a creative wall. “I couldn’t find anything that felt like a treat without feeling like a compromise.”
Instead of settling for bland banana mush or chalky protein bars, Cleo turned her tiny kitchen into a test lab. Her mission? To create sugar-free, plant-based desserts that didn’t feel like an apology.
The first few tries were disasters. “I once made a coconut-date pudding so dense it could break a spoon,” she says. But she kept at it, experimenting with natural sweeteners like dates, figs, and pure maple (in moderation). She blended soaked cashews into creamy bases, discovered the magic of cacao, and learned how to harness fruit’s natural sweetness in ways that felt indulgent.
Her turning point came with a batch of avocado-chocolate mousse sweetened with dates. “It was rich, silky, and tasted like the real thing,” Cleo says. “I finally felt like I cracked the code.”
Now, dessert isn’t just part of her routine—it’s part of her self-care. Cleo’s sugar-free vegan desserts have become her signature at family gatherings, and no one misses the processed sugar. “Food should bring joy, not guilt,” she says. “Especially dessert.”