Celebrate the holiday season with delicious, all natural and healthier dessert options.
This collection of classes gives you lots of options to choose from and there’s something for everyone at your table this year.
The perfect holiday desserts for your celebrations
Whether you are making desserts for yourself and friends, or you want to incorporate natural, plant based, low sugar desserts into your work, these classes will get you set up right.
Whether you are a pro in the kitchen or just getting started, these classes will suit everyone. The dessert slices are easy to make and require no dehydration or fermentation. While the cheesecakes are slightly more in-depth with fermented cheese to give a lightness and probiotic kick to the desserts.
Winter Dessert Slices
Gingerbread Slice
This dessert is a homage to this time of year. Gingerbread and Pumpkin Pie are truly my favourite tastes of all time and will always remind me of the joys of winter.
I love warming spices and both of these desserts have them in spades. The gingerbread ‘cake’ is soft, moist and brimming with flavour! It pairs incredibly well with the caramel and chocolate ganaches on top. Both are very thin layers which keeps this dessert light and fresh, but also with that hint of decadence.
Pumpkin Pie Slice
It’s that wonderful time of year again, Pumpkin season! This is a perfect dessert to make for the upcoming Holiday season. It’s got all the Pumpkin Pie vibes that one could want and it’s topped off (literally) with a sticky pecan caramel sauce on top. Serve it with your favourite whipped cream and everyone will love it!
Mulled Wine Ganache Tart with Poached Pears
‘Brown Sugar’ Baked Crust
For this tart, we begin with a simple brown sugar crust that can be made in the oven or dehydrator. This crust is simple to make and gives the perfect vessel for the fillings to follow. You could opt to add spices or even cocoa powder, for a variation on this crust recipe.
Mulled Wine Ganache
The perfect filling for the holidays, never leave out the chocolate 🙂 We make this ganache using the mulled wine from poaching the pears and add a little whisky or rum for good Holiday measure (optional, of course). This silky ganache will not soon be forgotten, it’s absolutely delightful!
Mulled Wine Poached Pears
A seasonal delight on their own, or paired with this tart. Mulled wine poached pears have so much beautiful colour and flavour. They add balance to every bite by giving that fresh, light element a ganache tart needs. The resulting wine is reduced into a syrup and served with the tart for a big flavour burst!
How Long Does It Keep?
This tart can be made in advance and kept in the fridge 2-3 days and then stored in the freezer for several months in an airtight container.
Pecan Pie Cheesecake
Fermented Cashew Cream
If you love making cheesecakes, but have never tried using a fermented cashew cream. you’re going to love this! The result? A much lighter, airy cheesecake full of fantastic probiotics to help with digestion, immunity and overall well being. Students who typically use soaked cashews are blown away by the difference that fermentation makes. Plus, you can ferment using various starter liquids to increase the flavour, colour and overall nutritional benefits of the cheese.
Pecan Pie Cheesecake
For this cheesecake, we start with my favourite ‘baked’ pie crust. This crust is so easy to make and, if you don’t have a dehydrator, you can use your oven as well. Next up, we make fermented cheesecake filling brimming with warming spices and sweetened predominantly with medjool dates. The final element is an amazingly easy, chunky pecan caramel sauce on top.
Sugar Cookies & Caramel Thumbprint Cookies
‘Sugar’ Cookies
I don’t know about you, but I love cookies. They were a childhood favourite for me and I love when I make something as an adult that my younger self would go nuts over. Both of these cookies accomplish that.
We start with the star of the show, a simple ‘sugar’ cookie recipe that is highly versatile (in fact, I have used it as a tart curst too) and, of course, doesn’t use white sugar or sugar replacements like xylitol. The texture of the cookie depends on the oil you use and baking times and temps. It can be chewy and soft or crunchy and crumbly. We’ll discuss all the intricacies in class.
‘Sugar’ Glaze
This glaze completes the simple sugar cookie above. It’s a simple sugar glaze, but makes all the difference to this cookie. In some ways, it makes it feel like a Danish pastry from when I was a child. You can make this glaze using sugar replacements or cane/white sugar alike.
Chocolate Covered Caramel Thumbprint Cookies
These are ‘WOW”! Genuinely, I was shocked by these cookies. They are so incredibly yummy. There’s no way you’d guess they aren’t made with refined sugars. The maple caramel centre can be made using any sweetener you fancy (I’ve tried them all) and it keeps very well in the fridge or freezer, meaning you can always have it on hand for cookies.
The cookie itself is the same glorious sugar cooke recipe as above and then we finish it in dark chocolate. If you don’t want to temper chocolate, I’ll give you a chocolate coating option.
