There are so many recipes that I have to try from the book. All of the layer cakes, mousse cakes, cheese cakes, creme brulee, tarts. I made the almond joys. They are so quick to put together and also so quick to disappear. They also are perfect Easter Candy, make egg shaped balls! I also made the S’mores cupcakes into mini tarts. One tart disappeared as soon as hubbs came home, and the other was instantly picked up by a 5 year old visitor that day. #kidapproved too!
Raw food I always thought would be a long process or a lot of dehydration and steps, but this book changes it all. There are very few dehydrator recipes and everything is fantastically delicious, healthy and decadent all the same time.
No Dairy, refined sugar, eggs, processed flour and gluten. If you love sweet and want to keep it healthy, this is the book for you.
If you are not a fan of dates or banana or coconut in all forms or cashews, then try a few recipes from the rawsome vegan baking blog tour or Emily’s blog and decide! More gorgeous photographs from the book and recipe list on Emily’s blog here.
I definitely need a Cocojack to make some of the young coconut recipes. If you are new to raw desserts and in Seattle, try some of the delicious desserts at Jodees Desserts or Thrive in Seattle.
Emily’s creations will surely be a crowd pleaser this summer. A creamy chilled Pink cherry Ice cream cake any day over a baked frosted one.
Below S’mores cupcake tarts
Thank you, Page Street Publishing, Kathy Hester, and Emily for the book to review and giveaway!
This Photograph above and Recipe by Emily von Euw.
Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate
These are a little bit addictive for coconut lovers. My mom does not have a very big sweet tooth but she devoured these in minutes, because she loved Almond Joy while growing up. I see that as a job well done on my part! The best compliment is when someone can’t stop eating your recipe, or asks for seconds.
Makes: 6 large
4 tablespoons (60 ml) melted cacao butter
¼ cup (30 g) cacao powder
2 tablespoon (40 g) preferred liquid sweetener
1 ¼ cups (107 g) unsweetened shredded coconut
1 tablespoon (15 ml) melted coconut oil, or as needed
1 tablespoon (20 g) agave nectar, or as needed
TO MAKE THE CHOCOLATE: Mix all the ingredients together until smooth. Set aside.
TO MAKE THE COCONUT CENTERS: Put half of the coconut into your food processor
and process until you get a chunky butter consistency; it may take several minutes.
Add the rest of the ingredients, including the remaining coconut, and process until it all sticks together. If it’s too dry, add more coconut oil or agave nectar. Press this mixture into flattened balls and put in the fridge for an hour, until they set. Then dip in the chocolate and allow the chocolate to set. Finally—eat.
The Publishers are giving away a copy of the book to one of the blog readers! Please enter the giveaway below.
Giveaway is now over.