What a busy few weeks it has been; towards the beginning of December, I taught a Raw Dessert Class as part of the Adult Evening Specialty cooking class series at the Real Canadian Superstore. For this class, I taught the basics of raw food dessert preparation to nine lucky ladies. The evening's menu included Raspberry Cream and Caramel Tarts, Banana Soft Serve with Chocolate Cake, and a Layered Parfait with Seasonal Fruit Compote.
These lovely ladies were so enthusiastic about raw desserts!
getting organized is half the battle...
the Whipped Chocolate Mousse and Cashew Cream ingredients for the parfait, ready for action.
Layered Parfait with Seasonal Fruit Compote
Serves 4-5 depending on size of the parfait
1 cup cashews, soaked overnight (yields 1 ½ cups soaked cashews)
¼ cup + 2 tbsp maple syrup to taste
3 tsp melted coconut oil
2 tsp lecithin granules
1 tsp vanilla (or the seeds of 1 vanilla bean)
Whipped Chocolate Mousse
the flesh of 3 ripe avocados
3 tbsp unsweetened cocao or raw cacao powder
¼ cup maple syrup + 1 tbsp to taste
16 soaked dates
Process ingredients together in a food processor until smooth.
3 cups your choice of seasonal, fresh berries (thawed, frozen raspberries)
1 pomegranate, de-seeded
1 tbsp maple syrup (optional)
Blend ½ of the mixture of berries in a blender until a semi-smooth consistency. Mix with the remaining berries and sweetener. If using frozen berries, simply thaw, mash with sweetener, and serve.
½ cup almonds
½ cup dates
Process Crumble ingredients in a food processor until they are well-combined with a crumble texture.
To assemble the Parfait, layer Parfait Cream, Fruit Compote, and Crumble, in a parfait glass. Top with berries and enjoy!
Me and Marilyn, the cooking school's co-ordinator; the class took place on her second to last day before retirement.
Me with some of my amazing yoga friends, Sarah and Nancy; so pleased to have them attend the class.
By the end of the night, these ladies were all raw dessert mavens. A beautiful class photo!