It all began on the island of Maui, where Susan O’Brien was introduced to a local raw foods chef. She was blown away by how this innovative approach to food preparation using only plant-based ingredients could greatly benefit the body. She was particularly fascinated with how dietary fats (like raw nuts and organic virgin coconut oil) were used for their nutritious, heart-healthy and energizing qualities, but also to add subtle sweetness and a luxurious mouthfeel to snacks and desserts. The notion of “have your cake and eat it, too” was solidifying within her, and she began to embrace an idea that was not commonly believed at the time; That clean, fresh, healthy ingredients can provide an indulgent experience. She knew she was on to something huge.