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Raw for Dessert: Easy Delights for Everyone Paperback – July 17, 2009

4.5 out of 5 stars 62 customer reviews

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Editorial Reviews

Review

Scorching summer days are best soothed with cruelty-free sunscreen, ice-cold lemonade, and bites of decadent desserts. Understandably, many bakers shy away from the oven in the summer, opting for fruit-based treats to keep themselves and their homes cool. Raw-food mastermind Jennifer Cornbleet offers another solution with her latest cookbook Raw For Dessert. While fruit dishes earn their keep, plenty of creative, chocolate-filled lovelies just beg to be made. Balance a Summer Fruit Trifle with Chocolate Cupcakes, topped with Chocolate Ganache all without flour, sugar, or flame. Cornbleet s recipes promise sweet-tooth happiness beyond the summer months, and redefine the notion of no-cook treats. --VegNews Magazine - July+August 2010.

From the author of Raw Food Made Easy comes this delectable collection of dessert recipes. Jennifer is known for her simple cuisine, accessible to all skill levels, and Raw For Dessert does not disappoint. Daunted by raw ice creams? Jennifer's recipes are a simple blend of nut milk, cashews, and natural flavors. Looking for a rich mud cake for your next get together? The Chocolate Cake with Fudge Frosting will disappear in the blink of an eye. --Living Raw Magazine, 2010.

From the Author

Hello, I'm Jennifer Cornbleet, and I'd like to invite you to dig in to dessert, without using processed foods or turning on the stove. 

Raw food dessert recipes let you take what's already good and good for you - fruits, nuts, and other natural products -- and make them better.  Mother Nature does most of the work, but you can take all the credit by simply combining ingredients in a way you may not have thought of before:
  • Mix grapefruit juice, filtered water, and agave syrup and -- with the help of an ice cube tray - create a flavor-rich citrus granita in just a few hours. 
  • Combine frozen raspberries with nothing more than sweet dates and filtered water for a delicious jam that tastes like fruit, not sugar.
  • Dress mangoes in lemon juice, cinnamon, and agave syrup for a fruit carpaccio that you can serve as the perfect finish to an elegant dinner party.
  • Process mashed avocado, vanilla bean, and natural sweetners to create a faux 'creme anglaise' to bring drizzle over pineapple upside down cake or puddle under chocolate brownies.
  • Transform cocoa powder, cocoa powder, maple syrup, dates, and coconut oil into homemade chocolate candy cups that you can fill with ice cream.
  • Combine cinnamon, ginger, nutmeg, and ground cloves with raw nuts, fresh and dried fruit, and a whisper of maple syrup for a flavorful spice cake that's gluten-free.
  • Use nut milk (made by soaking raw in filtered water) to create luxuriantly rich dairy-free ice cream that you can flavor with vanilla, coffee, mint and other natural flavors.
  • Combine raw almonds, cinnamon, nutmeg, and maple syrup to satisfy your craving for a New Orleans-style praline without butter or brown sugar.
Raw desserts are ideal for anyone who doesn't want to sacrifice good health for good taste.  The ingredients aren't processed or heated, so they're loaded with vitamins, enzymes, fiber, and scrumptious natural flavor.  Plus there's no trace of trans-fats, chemicals, animal products, corn syrup, or other unhealthy ingredients that are typically part of the manufacturing process.

Raw food recipes have been rapidly gaining in popularity as more and more people realize that raw food is good food.  It's rich with the satisfying flavors, aromas, colors, and textures that make eating a pleasure.  That's why you can now find raw food and raw food desserts featured on the menus of elegant restaurants around the world.

Home chefs are learning that it's fast, easy, and inexpensive to 'bake up' raw desserts with fresh ingredients.  And the great thing about raw desserts is that you can use the foods you already enjoy to make irresistible cakes, pies, ice cream, and confections everyone will love. 

Easy Raw Dessert Substitutions You Can Make

  • Choose organic ingredients that are produced without pesticides, insecticides, herbicides, antibiotics, or any type of synthetic materials and chemicals.
  • Instead of flour, use ground nuts as the base for crusts for pies and tarts.
  • Make the switch to raw nuts which, unlike the roasted variety, are made without additives, preservatives, or processed ingredients.
  • Say 'no' to sugar and 'yes' to nectar, honey, and dried fruits when you want to add sweetness.
  • Skip butter, cream, and eggs and replace the 'bad' cholesterol in typical sweets with the 'good' cholesterol of avocado and coconut.
Simply put, desserts don't have to be damaging to be delicious when they're made with natural, raw ingredients.
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Product Details

  • Paperback: 128 pages
  • Publisher: Book Publishing Company (TN); 1st Edition (2nd Printing)l edition (July 17, 2009)
  • Language: English
  • ISBN-10: 1570672369
  • ISBN-13: 978-1570672361
  • Product Dimensions: 7.9 x 0.4 x 8.7 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #612,461 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Susan Schenck TOP 1000 REVIEWERVINE VOICE on September 3, 2009
Format: Paperback Verified Purchase
As the author of a raw food book myself, I have read nearly every raw book out there. The great thing about Jennifer's book is the simplicity of her recipes. I can whip up one of her dishes in ten to twenty minutes (depending on my familiarity with it) and often that includes the clean up time.

In this book, each recipe has a handy listing of ingredients, a list of equipment necessary, and an "ahead of time" section. Many times I have decided to make a recipe when I realized I couldn't do it because I was supposed to have sprouted some seeds or soaked some nuts overnight. With this recipe book, we are warned of what preparation should be made ahead of time.

At the beginning of the book is a handy listing of ingredients to have handy at all times in your cupboard. These range from the norm (ex: spices) to the obscure (ex: agar flakes, a vegetarian substitute for gelatin). There is also a list of kitchen equipment, serving ware, and even techniques (ex: tips on how to open a coconut and cut certain fruits).

Jennifer starts out giving recipes for the "basics." These are items that will later combine in different recipes and include yummy frostings and creams (such as "Vanilla Cashew Cream"), sauces (like "Caramel Sauce", and crusts (like "Chocolate Cookie Crust"). Next comes a chapter for each of the following categories of desserts: fruit desserts; sorbets, ice creams and sundaes; cakes, cookies and bars; pies and tarts; creamy desserts; and candy. There are stunning colored photos sprinkled throughout to motivate us to get going!

People who have little experience eating raw will be amazed: These recipes will make their cooked counterparts seem so tame.

I just made the spice cake with vanilla cashew cream for a topping, a huge hit with my husband. I can't wait to make the key lime tart, coffee ice cream, chocolate candy cups, pine nut caramels and summer fruit trifle. The monthly raw food potluck group is going to love me!
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By J. Paschal on September 7, 2010
Format: Paperback Verified Purchase
Let me start off by saying that I am not a raw foodie, I am vegan, but I am ALWAYS looking for new desserts that are not complicated to make and take virtually no time to put together. This book is it. I made the chocolate cake with fudge frosting and it was THE BEST chocolate cake I have ever had!! All of the recipes are very easy to follow and the author does a great job of explaining step by step with each recipe. I also like how she has at the very beginning of the book an explanation of all the ingredients and some of the equipment you'll need (which is basically your standard food processor). I like too that a lot of the frosting's and crusts used will keep in the freezer (no need to thaw before use) for up to 2 months! I never knew too how easy almond milk was to make along with my favorites pistachio ice cream (vegan and raw or course). I thought making vegan desserts was easy and delicious, but WOW!, raw food desserts is pretty fabulous too!
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Format: Paperback
Those who must, for personal or medical reasons, confine themselves to a vegetarian, vegan, gluten-free, or other health-conscience diet can still enjoy really terrific deserts as meal time or snack time treats with Jennifer Cornbleet's "Raw For Dessert: Easy Delights For Everyone" culinary compilation of tasty recipes for cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and even candies! Enhanced for browsing with occasional full color photographs of mouth-watering desserts, the recipes range from Almond Milk; Mango Carpaccio; Brazil Nut-Vanilla Ice Cream; and Chocolate Lava Cake; to Banana Cream Pie; Key Lime Pots de Creme; Pine Nut Caramels; and Blackberry Sorbet. A thoroughly 'kitchen cook friendly' collections of easy do-it-yourself step-by-step recipes, "Raw For Dessert" will make a welcome and exceptionally popular addition to family and community library cookbook collections!
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Format: Paperback Verified Purchase
I already purchased her other book: Raw Food Made Easy, and loved all the recipes.
Later on, I found out about this book and decided to give a try.
Just as the first book, this book also delivered what it claimed.
Being a chocoholic, I tried the Dark Chocolate Truffles and completely fell in love with it!
They were sooooooo good and really simple & easy to make without buying unknown or hard-to-get ingredients. I've made them several times and gave some to my non-vegetarian friend to try.
She loves them so much. She did not believe they were raw and vegan, also made without refined sugar!

This book taught me, healthy & tasty treats can be made very easily without sacrificing flavor or our times. AND you don't have to be vegetarian or vegan to enjoy these treats.

Highly recommendable to everybody, especially who loves tasty dessert just like I do.

Thank you again Jennifer for this great book!
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Format: Paperback
First off I love my sweets but lately I have been trying to eat healthier. I had no expectations when I first got this book. I know next to nothing about foods in their raw states. When I opened this book, I was surprised at all the different recipes there were to choose from. There was everything from...Almond-Pecan crust to Dark Chocolate Truffles. The best part about these mouth-watering desserts is that they seem to be the healthier version.

I am glad that Jennifer added a guide of the ingredients mentioned in this book and explained what they were, as I had never heard of some of these items. There were ingredients listed like...Agave syrup, a syrup that is made from the agave plant. The syrup comes in two different kinds...the light for a mild sweetness or the dark for a more molasses flavor. Then there was Agar flakes. The Agar flake is a gelatin mixture that is made from various sea vegetables. My other favorite thing about Raw for Dessert is that all the desserts do not have to be cooked! With Raw for Dessert you can have your cake and enjoy it too. This is a must have book for anyone looking for an alterative to healthier desserts.
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