Raw for Dessert

I was recently contacted by the Book Publishing Company in Summertown, Tennessee with the opportunity to review one of their many vegan cookbooks! Being a fan of some of the BPC’s classics–such as The Ultimate Uncheese Cookbook and Becoming Vegan–I was more than happy to take advantage of the offer, and gleefully requested a copy of Raw for Dessert by Jennifer Cornbleet.

I love raw desserts. Not only are they easy to make and incredibly healthful, but they generally seem to feature more unique, creative, and exciting combinations of flavors and textures than their cooked counterparts. I’m not gonna lie–I love me a good chocolate chip cookie fresh from the oven, but sometimes a raw chocolate brownie, rich and dense, can do the job just as credibly.

Before I get to the recipes I made, I just want to say that this book is laid out really nicely, and it truly runs the gamut of the dessert world in its 7 chapters: Basics (mix-and-matchable creams, sauces, frosting, and crusts that many of the subsequent chapters require), Fruit Desserts (ranging from simple strawberries soaked in orange juice to the more complex Banana-Caramel Crumble, which I made), Sorbets, Ice Creams, and Sundaes (whether you want Concord Grape Sorbet or a Knockout Brownie Sundae, this chapter’s got it!), Cakes, Cookies, and Bars (Cheesecake, brownies, etc.), Pies and Tarts (which includes a pumpkin-less Pumpkin Pie that I’m dying to try), Creamy Desserts (you probably thought you’d never have crème brulée again after going vegan, but what about a raw Vanilla Bean Crème Brulée?!), and Candy (Truffles and stuffed dates galore!).

I tried to cover the book’s variety in choosing my review recipes, so there’s a little of everything!

First up, Dark Chocolate Truffles.

Talk about crack in spherical form. Made from coconut oil, dates, maple syrup, and cocoa powder (okay, so these aren’t quite raw due to the last two ingredients, but they’re a heckuva lot more raw than what I’d be eating otherwise!), these little gems were melt-in-your-mouth sinful.

I made half of them with the traditional cocoa coating, and half using the coconut variation that the recipe provides.

Next time I make these, I might try the curry variation. My mom vetoed it this time around, but what does she know?!

Along with the truffles, I made some Pine Nut Caramels. Who knew that dates, pine nuts, and vanilla were so sexy together? These caramels lived up to their name–buttery, sweet, and, well, caramel-y!

Leaving the Candy chapter, I also explored Fruit Desserts by making the Banana-Caramel Crumble, and, boy, did I choose wisely.

Bananas are mashed with a Shortbread Crust, then topped with a date-cashew butter-maple syrup caramel sauce, and finally with more crust crumbles. I took Cornbleet’s suggestion and placed the crumbles in a slightly heated oven so that they would “warm up,” while still remaining raw.

The crumble was quite sweet, but given that it’s served in small ramekin-sized portions, it’s just right. My family and I agreed that no one would ever know that this dessert was raw without being told.

In my last post, I mentioned that I made a raw carrot cake to go with the standard carrot cake for my sister’s birthday. What I was actually referring to was the Spice Cake from this book, to which I added some grated carrots, and frosted with Vanilla Cashew Cream. Lucky for you, the Book Publishing Company has given me permission to share one recipe, and I knew it had to be this one.

Raw Spice Cake with Vanilla Cashew Cream
Yield: one 6-inch cake (8 servings)

Cream Ingredients
1 cup cashews, soaked for 8 to 12 hours (1 1/4 cups after soaking), drained and rinsed
1/4 cup plus 2 tablespoons water
1/4 cup light agave syrup or maple syrup (I used maple)
1 vanilla bean, seeds only or 2 teaspoons vanilla extract (I used extract)

Ahead of time: Soak the cashews for 8 to 12 hours. Drain and rinse. Soaked cashews can be stored in the refrigerator for 2 days.

Place the cashews, water, and agave syrup in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the vanilla bean seeds and process until well combined. Chill in the refrigerator for at least 1 hour before serving.

Store in a sealed container in the refrigerator, Vanilla Cashew Cream will keep for 5 days.

Cake Ingredients
1/2 cup raw almonds (unsoaked)
1/2 cup unsweetened shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Pinch ground nutmeg
1 cup raw walnuts (unsoaked)
1 cup raw pecans (unsoaked)
8 pitted medjool dates
1 teaspoon orange zest
1/2 cup raisins
1-2 carrots, grated (my addition!)
1 tablespoon maple syrup or dark agave syrup (I used maple)

Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots and process briefly to incorporate.

Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round.

Frost with Vanilla Cashew Cream.

Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

This cake is wonderfully dense, moist, and rich, so a little goes a long way. The orange zest was an especially nice touch–every bite was full of its vibrant flavor. Paired with the velvety sweetness of the cashew cream, this cake was dreamy.

If you didn’t get the message yet, this is a book that’s worth buying. Whether you’re an omnivore, vegan, or raw foodist, you’ll flip over these and countless other recipes. Plus, as far as I could see, none of the recipes called for a dehydrator, which, if I may generalize based on my own experience, can be frustrating for the average raw food amateur. As far as I’m concerned, Raw for Dessert blows Ani’s Raw Desserts (the only other raw dessert book I have) out of the water!

What are you waiting for? Go make some raw cake! If you’re still skeptical, check out Hannah’s, Celine’s, Bianca’s, and aTxVegn’s reviews!

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17 responses to “Raw for Dessert

  1. Great review! I totally agree with you–raw food is frustrating to dabble in due to so many recipes that require a dehydrator! Any recommendations for savory books that don't?

  2. Dairy Free Betty

    All I can say is HOLY YUM!! I've never tried a raw desert but I can clearly see it needs to be in my VERY near future!

  3. OMG YUM! My mom vetoed raw avocado/banana/cocoa pudding too which is one of my favorite things. Moms just aren't ready to go raw.

  4. taleoftwovegans

    Oh my, I have seen a few reviews of this cookbook now, and it definitely sounds like a keeper. Love the shots of your creations too, they all look as gorgeous as it sounds like they tasted! ;)I'm definitely going to have to create some kind of ocassion to make that spice cake, it looks and sounds amazing!-K

  5. The Voracious Vegan

    What a great review! I definitely need to get that book because everything sounds fantastic. But WOW. That spice cake is the best thing I've seen in a long time. I'm really sensitive to sugar so I try to make most of my desserts (okay, some of them) raw, because then I'm not bouncing off the walls all night. Thank you for this recipe!

  6. Haha! We're so in sync! I'm gonna add a link to yours now. And I'm glad to know that spice cake recipe is in my book! It looks so tasty!

  7. Wow those desserts look so amazing!

  8. Jessie (Vegan-minded)

    Those raw desserts look incredible! The spice cake looks like the perfect dessert. :)

  9. Whoa… you know what that raw carrot cake is? Gluten-free. Yeeha! I'm all over that puppy. I'll bet it would freeze nicely, too. Thanks for the review! I'm hearing such great things about this book.

  10. That is a really great book!I love how easy the recipes are. And your pictures are stunning.

  11. yum! it looks so similar to your post below. thanks for sharing.

  12. Amazing! Those truffles–ooooh my. And that cake! I am bookmarking this for future reference, for sure. :)

  13. i've just spent the last hour reading your blog, and mostly i just can't believe i hadn't found it before! i was especially excited when i read your post on green because i'm from phoenix & that is BY FAR my favorite restaurant in town. the raw cake in this post looks absolutely delightful. yum!

  14. i am going to have to make this! thank you for sharing!

  15. Elizabeth Jarrard

    oh my gosh those recipes look AMAZING!!!!!!!! raw desserts are unbelievable and my favorite food group :)

  16. It all looks so good!! Last day to enter my vegan cookbook giveaway!Debra @ Vegan Family Style

  17. Averie (LoveVeggiesAndYoga)

    Wow. I am in awe and pleasant shock about the joy I am having in your blog!!!!!!! I thought I was into high raw or all raw vegan desserts, i.e. balls, raw dough, etc..but you are amazing! Natasha the Voracious Vegan linked you. And wow. Glad she did!I also live in Phoenix, after just recently moving here from San DIego. I cant quite piece together where you live but something tells me we're close. Ok I am going to keep reading!

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