If you’re curious about the idea of raw desserts, but aren’t sure where to start then read on…
Part 1 of 6
Everyone in healthy eating talks about ‘guilt-free’ desserts. The idea being that a concession can be made for a sweet treat if the ingredients aren’t that bad.
Well how about this…
What if your desserts could actually be nutritious?
Raw desserts can offer just that.
Hi, I’m Russell James, creator of The Raw Chef and together with my friend Amy Levin, we’ve created this Raw Desserts Mini-Course for you.
Amy’s the Raw Chocolate and Raw Desserts genius around here (like, the best in the world in this little niche of ours). She’s going to be doing the bulk of the teaching in this mini-course.
We discussed ideas for what might be really valuable to someone like you; someone who’s interested in learning how to make raw desserts.
We came up with this…
Amy’s going to show you how to make a fermented raw cashew cream that can be used as a base in 3 different recipes.
The fermented cashew cream is highly nutritious, being full of friendly bacteria for your microbiome.
It’s simple to make. It can be kept for up to a week in the fridge. It can be frozen.
Once you have this made, you’ll be using it in the three recipes Amy’s selected for you:
- Roasted Pears & Nutmeg Cream
- Maple Cherry Cheesecake
- Glazed Chocolate Doughnuts
By the end of this mini-course, you’ll be able to make these for (or with) your family.
It’s a great way to get the family into healthy foods, because who doesn’t love a dessert.
What you’ll come out with at the end are three beautiful, nutritious desserts, along with a much better idea of how to approach this very different way of making food.
So with that, let’s jump into the first video where Amy will talk you through the course from her perspective.