In our healthy desserts class, Chef Sanjana will teach you how to make raw vegan desserts with freeze dried fruit powders and dairy free creams. She will also share recipes and tricks to make sugar-free desserts without the use of artificial sweeteners.

A resource guide to source the ingredients used will be provided.

The course will start with an explanation of ingredient selection and function and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities will showcase to prepare and finish an array of vegan, sugar-free and gluten-free desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces.

What you will learn:

Techniques and tricks for substitutions

How to work with alternative healthier flours

Baking techniques for cakes, pies and tarts

Use of aquafaba for mousses

Use of alternative gelling thickeners instead of gelatine for preparing sauces and compotes.

Sample Recipes include:

-Vegan chocolate noire with mix seed florentine

-Strawberry almond cake made with avocado

-Vegan meringue based petit fours such as macarons

-Coconut cream with hazelnut gianduja mousse dacquoise

-La Folie's classic sugar-free and gluten-free desserts- Toulouse and Antioxidant

All ingredients and equipment will be provided.