30.10.2009 Book Review and Giveaway: Raw for Dessert by Jennifer Cornbleet

A very simplistic picture for one of the tastiest ice creams I’ve ever had the pleasure to enjoy, and you know what makes it even more special? It’s completely raw.

I combined Jennifer Cornbleet‘s recipes for Bitter Chocolate Sorbet and Chocolate Cookie Crust, forming the latter into 10 cookies and tearing 4 of them into small bits, adding them to the sorbet when it was almost done churning. Both recipes can be found in Raw for Dessert, but Jennifer is the coolest and let me re-post them here so that you can taste the rainbow awesomeness, too.

These two aren’t the only recipes I tried from Jennifer’s fantastic book: her Carob-Cashew Freezer Fudge is also mind-blowingly delicious, and so is her Avocado Crème Anglaise.

Another thing I love about this raw cookbook is that it does not call for bulky new machinery, like most dehydrators are. You can both healthily nourish your body and satisfy your sweet tooth without spending too much money, and that makes my stingy wallet extremely happy.

Wanna hear some good news? Two lucky readers will get to try Jennifer’s recipes, because the publisher was kind enough to provide two copies of Raw for Dessert to Have Cake readers. All you have to do is leave a comment here before November 3rd at noon (PST), when two of you will be chosen randomly and be announced in the afternoon. How’s that for pure, raw fun?

Chocolate Sorbet:
used with kind permission of the publisher
recipe by Jennifer Cornbleet

1 cup filtered water
1/2 cup whole cane sugar
1/3 cup cocoa powder
Fresh raspberries, optional

Place the water, sugar, and cocoa in a blender and process until very smooth. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Serve with fresh raspberries, if desired.
Bitter Chocolate Sorbet tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Yield: 1 1/2 cups

Chocolate Cookie Crust:
used with kind permission of the publisher
recipe by Jennifer Cornbleet

3/4 cup raw almonds, unsoaked
1/2 cup whole cane sugar
1/8 teaspoon salt
3/4 cup cocoa powder
1/4 cup virgin coconut oil, melted

Place the almonds, sugar, and salt in a food processor fitted with the S blade and process until finely ground. Add the cocoa powder and process to incorporate. Add the coconut oil and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Chocolate Cookie Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

Yield: 2 cups (enough for one 9-inch pie or tart)