Practically Raw DessertsPractically Raw Desserts

Flexible Recipes for All-Natural Sweets and Treats

(Note: This replacement edition comes out June 9, 2015.)

Order from:
Barnes & Noble

The flexible new way to enjoy the benefits of raw food desserts!

A treasure trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats awaits you in Practically Raw Desserts. All of chef Amber Shea Crawley’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars.

Several recipes include an oven-baking option, and the rest are completely no-bake! This companion book to Practically Raw provides color photos, nutritional data, pantry guide, tips, variations, substitutions, and helpful icons.

Ideal for beginners as well as seasoned raw foodists, Practically Raw Dessertsis jam-packed with delicious, healthy-yet-indulgent treats that include:

  • Baklava Blondies
  • Summer Fruit Pizza
  • Tuxedo Cheesecake Brownies
  • Cashew Butter Cups
  • Confetti Birthday Cake
  • Pecan Shortbread Cookies
  • Deep-Dish Caramel Apple Pie
  • Dark Chocolate Sorbet

With Chef Amber Shea’s flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. Filled with full-color photos, this innovative book provides recipe variations and ingredient substitutions that address many common food allergens. If you’re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you’ll love Practically Raw Desserts.

Vegan Heritage Press
Paperback, 236 pages, $21.95
ISBN: 978-1-941252-12-3
7 1/2” x 9”, Full Color Photos throughout
Pub Date: June 2015

Amber Shea CrawleyAbout Chef Amber Shea:

Amber Shea Crawley is a chef and writer specializing in healthful vegan and raw food. She was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute.