Rawsome Vegan Baking Blog Tour! Review, Recipe & Giveaway
It almost wouldn’t matter if the recipes in Rawsome Vegan Baking by Emily Von Euw weren’t delicious. That’s because the photography and the book itself are stunning – from the heft and size of it, to the thick paper used, to the deep, rich colors in the photographs. It just looks and feels like a quality product. I almost didn’t want to crack the spine on my copy. Almost. Happily, (and not surprisingly to fans of Emily’s blog This Rawsome Vegan Life), the sweets in this book are stellar. Beautiful to look at, simple to prepare and all made with natural, whole food ingredients.
What is in raw desserts? Nuts, seeds, fruit, coconut, cacao, and other super foods. What’s not in them? Dairy, refined sugar, processed flour, eggs, gluten and other junk your body doesn’t need.
– Emily
Emily is one of the most creative raw cooks that I know. Witness this: Rainbow Cake with Banana Cream & Fruit Layers, Pina Colada Bites with Pineapple, Coconut, & Pine Nuts, Tahini Cups with Coffee Cream Filling, Rhubarb Almond Crumble with Maple Oregano Glaze, Cacao Carob Vanilla Towers with Macadamia & Chocolate Walnut Garnish. Is your sweet tooth raging yet? And that represents barely a dent in the offerings. Cakes, Bars, Cookies, Pies, Ice Cream…it’s all in there, plus some super-simple basic recipes to inspire your own rawsome creations. I know that when I first contemplated creating raw foods (and desserts in particular), I felt intimidated. It seemed so complicated! What I came to realize is that making raw desserts is fantastically simple. Impressive without being fussy; completely decadent without the attendant refined ingredient-guilt. Rawsome Vegan Baking exemplifies all of the best in raw sweets.
To prove to yourself how easy raw desserts can be – be sure to try Emily’s healthy take on Oreos. Recipe below.
Thank you, Page Street Publishing, Kathy Hester, and Emily for including me in the blog tour. For all of you hoping to win a copy of Rawsome Vegan Baking, you’ve got LOTS of opportunities to win yourself one. Here are the blog tour dates/participants for March (and there are dates in April, too!):
March 12 Vegan Yack Attack
March 14 The Vegan Cookie Fairy(guest post)
March 16 Eat Good 4 Life
March 17 Top with Cinnamon
March 19 The Blonde Vegan
March 20 Spa Bettie
March 23 Fettle Vegan
March 24 Woman in Real Life
March 25 RawGuru
March 26 Canned Time
March 27 Veggie Nook
March 28 Veggie Girl
If you just cannot wait to get your hands on a copy (and who could blame you?), you can purchase Rawsome Vegan Baking right here.
RAW CHOCOLATE COOKIES SANDWICHING VANILLA CASHEW CREAM
These are splendid. I love re-creating popular sweets because many people can identify with them and get excited about a healthy version of their favorite treats. I mean, really – who doesn’t love Oreos? I just don’t love their long list of processed ingredients. So, here’s a simplified Oreo recipe, full of good-for-you stuff, such as oats, cashews, dates, and cacao. Relive childhood fun and dip a couple in a glass of vegan milk. – Emily
INGREDIENTS
Cookies
- 3/4 cup oats
- 1 cup pitted dates
- 2 tbsp. cacao powder
Cream
- 1/2 cup raw cashews
- 2 1/2 tbsp. pure maple syrup
- 2 tbsp. melted coconut oil
- 1 tsp. vanilla extract
DIRECTIONS
- TO MAKE THE COOKIES: Pulse the oats in your food processor until they become a coarse flour. Add the dates and cacao and process until it forms a semi-sticky dough. If it’s too dry, add more dates.
- Roll the dough as thinly as possible onto parchment paper, then cut cookie shapes with a cookie cutter until you use up all the dough. Optional: Dehydrate for a few hours, or until they harden – this will make them crunch like the original.
- TO MAKE THE FILLING: Blend all of the ingredients until smooth; you may have to add some water to make it creamy. Put the filling in the fridge for 3 to 4 hours, until thickened.
- ASSEMBLY: Spread the vanilla filling evenly onto half of your cookies, then press the remaining cookies on top of the frosted ones.
More eye candy from Rawsome Vegan Baking:
This giveaway ends at midnight March 20 U.S. Central Time and is open to those in the United States and Canada only.
ENTER the Giveaway!
