So you’re a raw-food devotee, a vegan, or maybe even a beegan (you make exceptions for honey), and fresh fruit just doesn’t strike you as the most indulgent finale to your special meals. Well, sweet toothers, don’t despair. In her Love Fed cookbook, Christina Ross reveals an extraordinary assortment of the most delectable raw desserts, from puddings and popsicles to pastries worthy of front-window placement in a Parisian bakery.
Ross created the Southern California vegan dessert line PatisseRaw and is a popular food blogger. Her cookbook contains all the information you need to assemble an enviable raw plant dessert pantry, from Irish moss to matcha powder. Next up is a chapter on how to make the sauces, creams, crusts, and butters that are the foundation of these beautiful confections. Then it’s off to the recipes for such succulent creations as Blueberry Coconut Dreamsicles, Boston Cream Cups, Banana-Toffee Pie, and Ross’s bestseller, Most Favored Raspberry Macadamia Cake.
Disclosure: This article is not an endorsement, but a review. The author of this book provided free copies of the book to have their book reviewed by a professional reviewer. No fee was paid by the author for this review. Foreword Reviews only recommends books that we love. Foreword Magazine, Inc. is disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.