With the holidays right around the corner, I’ve got candy on my brain. Having recently received from the publisher a review copy of Raw for Dessert by Jennifer Cornbleet, I just had to try the Chocolate Candy Cups.
The great thing about making raw candy is there’s no cooking involved, no melting, no fancy candy thermometer necessary. Just a little soaking, blending, then pour into a baking cup. Top with nuts, raisins or fruit. I also tried a couple of pretzels, obviously that’s not raw but it’s such a great combo.
So chocolatey and decadent, I liked the nut ones the best. They remind me of family holidays with white gift boxes of See’s Candies. The chocolates with nuts were always the first ones to go, woe to you if you got to the box late in the game. Who knew they were so easy to just make yourself? Vegan, gluten-free and healthier too.
The cookbook begins with an overview of ingredients, equipment and basics. Recipes range from sorbets and ice cream to cakes, cookies and pies, all with no cooking or baking involved. Perfect for those deficient in dessert baking such as myself.
For a chance to win your own copy, click on the Luscious Vegan Desserts button (it goes to the publisher’s website) to sign up for BookPubCo monthly drawings for free books and to receive their newsletter.
Disclosure: I received the cookbook free of charge directly from the publisher. I was not influenced in any way, my bumbling attempts at making desserts are my own. I was not required to mention the book giveaway signup, but thought some readers may be interested in it.
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