There is a new study that has emerged about the possible link between consuming erythritol and heart disease. (Note emphasis on the word “possible”). Erythritol is a popular sugar-free substitute that is zero calorie and zero carbs making it popular in the keto diet. It’s also labeled as Lakanto, which is an erythritol sweetener with a little monk fruit added to boost the sweetness to 100% as sweet as sugar. Many of our culinary students use it in their raw desserts to offer keto-friendly desserts to their clientele. Recently, there have also been some old studies resurfacing regarding heavy m ..read more

I’m addressing a topic stirring waves in the world of sweets – the soaring prices of cacao. As a fellow lover of all things chocolate and leader in the raw dessert space, I feel it’s my responsibility to bring awareness around the current situation and give you some solutions on adapting accordingly. You may have heard that cacao prices have skyrocketed to record levels. Just to give you some context – in 2019, cacao was hovering around USD 2400 a tonne, and today, over USD 10,000 a tonne! This surge has left many of us wondering about the future of our favorite chocolate treats ..read more

Welcome to the RAW DESSERT Creators Club Where passionate foodies go to master raw vegan desserts An online raw dessert course culinary haven Maybe because you want to… Accommodate families who have allergies Arm your business with more options for those with food sensitivities Up-level your vegan or raw food skills Fulfill a fun new hobby and creative challenge Arm your business with more options for those with food sensitivities Up-level your vegan or raw food skills Fulfill a fun new hobby and creative challenge   Imagine… Having ONE PLACE to get ALL your raw dessert questio ..read more

Exploring the Health Benefits of a Raw Vegan Diet In recent years, raw vegan food has gained significant popularity for its numerous health benefits. This plant-based lifestyle emphasizes the consumption of unprocessed, uncooked foods, primarily fruits, vegetables, nuts, seeds, cold-pressed oils, and sprouted grains. By preserving the natural enzymes, vitamins, minerals, and phytonutrients present in raw foods, proponents of this lifestyle believe that it can enhance overall well-being and offer a multitude of health advantages. Let’s explore the compelling reasons why incorporating raw vegan ..read more

SOURCING INGREDIENTS TO SAVE YOU MONEY High-quality raw food ingredients if purchased retail can get pricey so during the last 3.5 years of running my online culinary school, I have created an extensive worldwide sourcing list to help save you costs and source high-quality raw vegan ingredients. If you were to purchase organic raw nuts for example from the bulk section of your local organic grocer, you’re more than likely going to pay triple the price than that of online wholesale suppliers. Only students of our certification programs have had access to this valuable resource, but with rising ..read more

Happy Holidays! I just completed an Instagram Live Recipe Demo on how to create these beautiful creamy, chocolate truffles and 2 new truffle coating recipes. Chocolate truffles are a popular recipe but this formula is different in that it resembles almost milk chocolate with dark chocolate notes. This is by far my favorite formula so far; it is extra creamy, silky and easy to work with. And yes, easy to blend too! You will also enjoy these truffle coatings; the coconut snow is fun for Christmas! These recipes are Raw, Vegan, Gluten-Free and of course, ultra delicious. Get the full PDF recipe ..read more

Happy World Vegan Day! To celebrate I am posting one of my favorite raw vegan chocolate recipes from my brand new Cookbook the ART OF RAW DESSERTS. Have you ever had Mexican Chocolate Cake? These raw, vegan chocolate bars are full of flavors found in Mexican chocolate cake: cinnamon, cayenne and cloves. The base is made from buckwheat and almonds, providing a crunchy texture, and topped with an avocado chocolate mousse. They are delightful once they are cut into bars and enrobed in chocolate! The avocado mousse is a wonderful recipe that can be enjoyed on its own, too. Avocados are packed full ..read more

The Art of Raw Desserts Cookbook I have some BIG news to share! I wrote my very first solo-authored cookbook! WHAT?! It sounds surreal when I type it out. I honestly never thought I’d write a cookbook and I wasn’t too keen on the idea at first. I know how much work it is and I wasn’t sure how it would fit into my already busy work schedule. The process… I had been approached by publishers before and always declined because of their ridiculous turnaround times and offers but this publisher was different. After my first call with them, I actually started considering it, I really liked their ener ..read more

Plant Powered Magazine Feature   I sat down with my fellow vegan pastry chef and friend Danielle Maupertuis from Free from Desserts, and chat about our origin stories and why we do what we do. Danielle was a vegan pastry chef turned vegan pastry chef when she was sick of the limited options of desserts for vegans. She decided to experiment with vegan ingredients and create her own recipes. She is also a published author, her cookbook Vegans Deserve Better than a Fruit Salad is one of the few vegan pastry cookbooks with a professional approach (and the title says it all!). She started writ ..read more

Pastry Arts Magazine Feature I was so humbled and excited when Pastry Arts Magazine reached out to me a while back to feature me in their upcoming issues – not one but TWO!They also asked me to be a part of their Virtual Summit this year by submitting an online class. Being recognized as a raw dessert chef among some of the best pastry chefs in the world means this category of desserts is gaining much more popularity and plant-based is now the norm. When I first started making raw desserts, it was still a very small niche market. Raw desserts have now exploded over the last few years and I co ..read more