When Emily approached me to review her beautiful new “un-cookbook”, of course I jumped at the chance. I was going to buy it anyways, obviously!
Emily, just like Angela in my last cookbook review, was one of the first bloggers I started following a few years ago when I delved deeper into plant-based cooking. One visit to Rawsome Vegan Life and I was immediately drawn in by the absolutely spectacular food photography. And then I read through some of her posts. I was hooked and I’ve been a frequent visitor ever since. She’s just about the sweetest person ever, her writing is heartfelt and hilarious and her recipes, well..no words needed there.
Rawsome Vegan Baking by Emily von Euw is “an un-cookbook for raw, gluten-free, vegan, beautiful and sinfully sweet cookies, cakes, bars and cupcakes.”
The book features 5 main chapters including Cakes & Cupcakes, Pudding & Ice Cream and Pies & Tarts, plus a resource section and a chapter on basic recipes. I knew I wouldn’t be disappointed by this book, I’ve made many recipes from Emily’s blog before. I know I can always count on her when I want a healthy, sweet treat with minimal effort.
If you’re new to raw, vegan “baking” this cookbook would be a great place to start. Everything is very easy to make with everyday ingredients and clear instructions. Whether you’re vegan, vegetarian, raw vegan or even eat meat, I guarantee you will find something you love in this book.
I’m pretty sure Emily is some sort of raw food genius, I mean…Cashew Coffee Vanilla Creme Cake with Cinnamon Chocolate Crust…say wha??!
A few of the other drool-worthy, health-friendly recipes you’ll find in this book are the Double Decadence Chocolate Silk Cake with Hazelnut Crust, Peppermint Chocolate Molten Lava Cakes, Fresh Berry Tarts with Whipped Vanilla Coconut Cream and Boston Banana Cream Deep Dish Tarts. Just writing those out for you my mouth is watering!!
Sheesh, Emily, just stop it already! It’s too much!!
Emily was kind enough to provide a recipe from the book for me to share with you today. I had to go with the Maple Pecan Pie because it’s just so easy to make and just so, so darn delicious. This pie will be sure to impress anyone who tries it, and you don’t even have to tell them it’s vegan! Or at least save that part for after they ooh and aaah over how to-die-for it is. Enjoy!
Here’s what Emily has to say about it in the book:
“Ooooh, baby. My dad loves pecan pie so I decided I may as well try my hand at making a raw version for him. Success was reached! This is a very rich recipe so you won’t need a big slice. Try it out for Thanksgiving or Christmas. Or, you know . . . any occasion. This pie deserves a celebration all on its own.”
- 1 cup (100 g) raw pecans
- 1 cup (175 g) pitted dates
- ½ cup (130 g) raw cashew butter
- ½ cup (118 ml) coconut oil
- 1 cup (175 g) pitted dates
- ½ teaspoon vanilla extract
- 1 tablespoon (20 g) pure maple syrup
- ½ cup (43 g) unsweetened shredded coconut
- Pinch of salt
- Whole raw pecans
- TO MAKE THE CRUST: Pulse the pecans into powder in your food processor, then add the dates and keep processing until everything sticks together. Press into a pie dish and put in the fridge.
- TO MAKE THE FILLING: Blend all the ingredients until smooth. Spread onto your crust and arrange the pecans on top. Put back in the fridge for 2 hours or overnight. Slice. Chomp.
Now, who wants to win their copy of this gem of a un-cookbook? Follow the instructions below to enter. US and Canadian residents only. Good luck, everyone and congratulations to Emily on her fabulous new book.
a Rafflecopter giveaway
Disclaimer: I was provided a free copy of Rawsome Vegan Baking in order to write this review. I was not compensated otherwise, all opinions are my own.