I had the fortune to get my hands on a copy of "Raw for Dessert: Easy Delights for Everyone" and since Valentine's Day is steadily approaching I thought I would take the time to discuss this book.
"Raw for Dessert" is an eclectic collection of sweet and scrumptious recipes from internationally recognized Raw Food Chef and instructor Jennifer Cornbleet.
Cornbleet substitutes customary dessert ingredients such as flour, butter and processed white sugar, with ground nuts, coconut oil and dates and other healthy alternatives to create sweet treats that are bursting with flavor. She demonstrates that baking isn’t necessary to create the sophisticated Vanilla Bean Crème Brulee, comforting Chocolate Cake with Fudge Frosting or festive Pumpkin Pie.
Covering the full spectrum of desserts from cakes and cookies, to pies, candy and creamy desserts, "Raw for Dessert" starts off with the “Basics” chapter featuring recipes, which delicious in their own right, are predominately used as the building blocks of Cornbleet’s other creations. All of the desserts are a breeze to construct and require no more time than it takes the Coffee Ice Cream to freeze. Yes, that’s right, coffee. Not all the ingredients are raw. Cornbleet is forthcoming with the use of non-raw items and provides a detailed ingredient list at the beginning of the book.
Ideal for foodies, raw or not, with a mad sweet tooth, "Raw for Dessert" offers up a slew of tips, suggestions and recipes. Whether you are in the mood for cool and refreshing, like the Grapefruit Granita or leaning more to the exotic with the Indian dessert Kheer, this book will not disappoint.
It was hard to choose a recipe to try for this review, everything reads so delectable. I finally decided on this candy. My eldest daughter, Jordan, is deathly allergic to most nuts and I was pleasantly surprised that this chocolate indulgence was nut-free. She happily ate the lot of them.
Dark Chocolate Truffles
1/3 cup virgin coconut oil, melted
4 pitted Medjool dates
½ cup maple syrup or dark agave syrup
1 cup cocoa powder or raw cacao powder
1/8 teaspoon plus a pinch of salt
Combine the coconut oil and dates in a small bowl and soak for 30 minutes. Transfer to a blender and add the maple syrup, ¾ cup of the cocoa powder, and all of the salt and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer to a small mixing bowl and chill in the refrigerator for at least 1 hour.
The Daily Raw Note:
Now it‘s just about this point where you might be tempted to eat the dish as is. You know who you are. To be honest, who could blame you? It is rich and gooey and luxurious as all chocolate concoctions should be, but, please refrain from eating it. If you must get your chocolate fix, lick the blender cup. Believe me, the truffles are worth the wait.
Place the remaining ¼ cup cocoa powder in a small bowl and set aside.
Scoop out a heaping ½ teaspoon of the chocolate mixture. Pull it off the measuring spoon with your fingers and lightly roll it into a ball between your palms. Dip and roll the truffle in the cocoa powder, then place it on a plate or in a paper candy cup. Repeat with the remainder of the chocolate mixture. Chill the finished truffles in the refrigerator for at least 1 hour before serving.
Stored in sealed container in the refrigerator, Chocolate Truffles will keep for a 1 week.
VARIATIONSCoconut Truffles: Dip and roll each truffle in unsweetened shredded dried coconut instead of cocoa powder.
Curry Truffles: Dip and roll each truffle in curry powder instead of cocoa powder.
Mexican Chocolate Truffles: Add ½ teaspoon of ground cinnamon and a generous pinch of cayenne to the chocolate mixture in the blender. Roll each truffle in cocoa powder. (The Daily Raw Café Note: I added a bit of cayenne pepper to the cocoa powder.)
You know what? I can't have all the fun. Since Valentine’s Day is just around the corner, I want to offer one (1) lucky winner a copy of Jennifer Cornbleet’s “Raw for Dessert.”
All you have to do is answer the following question in this post's comment section.
“What are your Valentine’s Day plans?”
The contest will end Monday night, February 8th @ 11:59 pm. IS CLOSED I'll enter all who answered the question into a drawing and announce the winner on the Daily Raw Café, Tuesday, February 9th.
*Please note: this contest is only open to people living in the United States and Canada.