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Raw desserts are one of the best ways to introduce people to just how delicious and versatile the raw food diet can be. They are also a great way to get started with raw food preparation because it is easy to achieve fantastic results without a lot of experience. Unlike traditional baking where precise measurements are a necessity, raw food desserts are very forgiving and adaptable.
So I was very happy to be invited to be involved in the blog tour for a new raw dessert book called Love-Fed by Christina Ross. Today one lucky reader will also have the opportunity to win a copy of this book. Keep reading to the end of this post to find out how to enter.
Just like my own story, Christina began a raw food diet as a two-week detox but felt so clear and energized that she continued with this way of eating. However, after a while she was feeling a longing for a “real” dessert – not just fruit – so she began experimenting and creating her own raw dessert recipes.
All of the recipes in Love-Fed are gluten-free and plant-based. Most of them are also raw, however, Christina does make use of canned coconut products in many of the recipes, which can be a lot more convenient and less expensive than using young coconuts.
The recipes are categorized into sections and include:
Love Fed Basics
Cakes, Pies, Cobblers, and Tarts
Minis and More
Puddings and Parfaits
Ice Cream, Yogurt, and Frozen Treats
Candy and Other Sweet Bites
Shakes and Sips
Fruit – Beyond Basic
What I really appreciate about this book – and I am sure many of my readers will agree – is that a dehydrator isn’t necessary. Christina does recommend that you have a least a blender (preferably a Vitamix) and some sort of food processor (a mini will do). The recipes are creative and with clear instructions so that even a raw food novice should be able to produce wonderful raw desserts.
I was able to ask Christina a few questions about her raw dessert adventures and here are her responses:
How do people respond to the idea of raw vegan desserts if they have never tried them before?
It depends on the person. Often people ask what’s in raw, vegan desserts, but mostly just by saying the words “dessert” or “chocolate,” people are pretty open to trying them. I can’t recall an instance where someone didn’t want to try a slice of cake, a scoop of ice cream, or chocolate bar that I offered them.
Can you describe some of the challenges you faced when you first started creating raw dessert recipes?
The greatest challenge I can think of is blowing out the motor on some of my less durable food processors. I would grind nuts down to flours in them repeatedly, much more than the average home cook, which resulted in me using stronger equipment and achieving finer results.
What are your favorite healthy sweeteners?
Dates, coconut nectar, raw honey, dried fruits of all types, yacon syrup, bananas, and agave. But dates are my ultimate fave as I live in Southern California where they are plentiful. There are so many varieties lending different flavors and textures to my creations. Some are creamier and juicier than others which make them such an interesting fruit to lend sweetness to my desserts and even savory dishes.
Here is a sample of some of the recipes you will find in Love-Fed:
- Triple-Layer German Chocolate Cake
- Banana-Toffee Pie
- Raspberry & Coconut Glazed Donuts
- Pistachio Saffron Rosewater Ice Cream
- Chocolate Hazelnut Caramel Apple Torte
- Maple Banana Tiramisu Trifle
- Frozen Coconut Key Lime “Cheese” Cake Bars
- Splendid Day Red Velvet Cupcakes
- Dark Chocolate Almond Bark with Sea Salt
The book also contains beautiful color photos, which helps a lot to give you an idea of what the finished dessert will look like.
The recipe I chose to share with you today is a simple combination of coconut cream and blueberries. Even though this tastes creamy and decadent it is light and healthy enough so that you can even include it as an occasional treat in Level 1 of your raw food detox diet menu.
- 1 c. blueberries
- 2 tbsp. coconut nectar or sweetener of your choice optional
- Juice of 1 lemon
- 1 ½ c. coconut cream
- In a medium bowl, combine the blueberries, coconut nectar (if desired), and lemon juice. Mix lightly to coat the berries.
- Place the coconut cream in a second medium bowl. Adding the blueberry mixture a few spoonfuls at a time, whip with a handheld electric mixer or whisk until thickened. Some of the berries will break down, releasing their juices and creating texture. If you want the berries whole, gently hand mix them into the cream using a rubber spatula. If you prefer a quicker method and a more vibrant purple pop, simply blend all the ingredients together in a blender.
- Pour the mixture into pop molds. Freeze for 2–6 hours or until completely firm. Run the mold under warm water for a few seconds and gently remove the pops. Serve immediately or store in the freezer.
If you would like to purchase a copy of this book, Love-Fed is now available on Amazon:
Many thanks to Christina and BenBella books for this recipe and for providing one reader the chance to win a copy of Love-Fed.
Disclosure: BenBella Books provided me with a free copy of this book in exchange for an honest review.