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Love Fed: A Vegan Dessert Book by Christina Ross {Recipe + Giveaway}

Posted on March 24, 2015 | Filed Under: Food | Tags: Christina Ross, Love Fed cookbook, PatisseRaw, vegan desserts | 13 Comments

Recently I attended the launch party for Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts. The book was written by Christina Ross of PatisseRaw & Love-Fed.com. PatisseRaw is a transitional raw & vegan dessert line sold online & locally in Southern California. It’s through Christina’s experience with PatisseRaw & her love for sharing recipes & inspiration from nature on her website, that her Love Fed cookbook was born.

LoveFed_Books

It was a gorgeous spring day in Santa Monica, just perfect for an outdoor tasting party, which was held in the garden-like setting of Lazybones boutique.

LoveFed_Party-LazybonesAs soon as I walked into the party, I immediately popped one of these chocolate treats into my mouth! So delicious…

LoveFed_Chocolate Eclipse

True to its name, these Strawberry Sublime “Cheese” Cakes (made with melted coconut oil, cashew flour, strawberries & agave nectar) are truly sublime!

LoveFed_Sublime Cheesecake

However, my favorite dessert at the party was the Raspberry Macadamia Cake! My parents are from Hawaii, so I love any dessert that has macadamia nuts. However it’s that mouth-watering taste of the raspberry that had me literally reaching for two three (tiny) pieces throughout the party.

LoveFed_RaspberryMacademiaCake

Don’t these Carrot Collective Cupcakes look scrumptious? Thanks to the folks at BenBella Books, I get to share this wonderful recipe with my readers!

LoveFed_Carrot Collective Cupcakes

Carrot Collective Cupcakes

Yield: 24 mini cupcakes

Prep time: 25 minutes, plus about 2 hours for frosting to set

Ingredients for Cupcake Base
4 c. shredded carrot
(approximately 8 carrots)
2 c. pecans
2 c. raisins
1 c. shredded coconut
¼ c. hemp seeds
2 tsp. agave nectar
4 tsp. almond oil

Ingredients for Frosting
½ c. cashews
½ c. macadamia nuts
1 c. coconut milk
½ c. melted coconut butter
¼ c. agave nectar
1 tbsp. vanilla extract
1 tbsp. lemon juice

24 whole pecans, for garnish
Ground cinnamon, for garnish

Directions
Line two 12-cup mini cupcake pans with cupcake liners or grease lightly with coconut oil.

To make the cupcake base: Begin by pulsing the carrots in a food processor until pulpy. Add the pecans and raisins and pulse until roughly chopped and combined with the carrots. Add the shredded coconut, hemp seeds, agave nectar, and almond oil and pulse until the mixture holds together. Divide the mixture among the 24 cupcake liners, pressing the dough into the pan. Refrigerate while you make the frosting.

To make the frosting: Place the cashews, macadamia nuts, coconut milk, coconut butter, agave nectar, vanilla extract, and lemon juice in a blender and blend until smooth. Pour into a medium bowl, cover, and place in the refrigerator until firm enough to scoop, about 2 hours.

To assemble: Using an offset spatula, gently remove the cupcakes from the pan. Frost the cupcakes, then garnish each with a whole pecan and a sprinkling of cinnamon.

Serve immediately or store in the refrigerator for up to 2 days. Enjoy!

One of the neat things about this cookbook is that at the end of each recipe is a “Make It Your Own” box. The idea is that if you want to add to the recipe, swap out an item or basically come up with your own variation of the dessert, then Christina gives you the space in her cookbook to make the sweet treat your own. How thoughtful!

LoveFed_Make Your Own

Speaking of thoughtful, I had a lovely conversation with Christina at the party. She is so nice, generous & authentic. Not only did we chat about the book, but she asked about my daughter who was running around the garden area with my hubby. Christina’s soon to be one-year old son, Nova, was at the party as well. Her eyes lit up as she talked about his upcoming birthday celebration, as she described the food (and desserts!) that she would prepare for it.

LoveFed_ChristinaRoss

I have vegan & vegetarian family & friends who would enjoy these desserts. Although I am not vegan, I do appreciate (and I’m trying to lean towards) healthy, plant-based desserts. After sampling these vegan treats made by Christina, I’m truly convinced that you do not have to sacrifice taste just because a dessert isn’t prepared with flour, milk, butter or any of the items found in traditional sweet treats. Love Fed has proved to me that you can have your (flavorful, no-bake vegan) cake & eat it too! 😉

Are you eager to get your hands on this book? Well guess what…one lucky Real Mom of SFV reader will win a copy of Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts. Please enter below for a chance to win!

a Rafflecopter giveaway

Rules: One winner will be randomly selected via RaffleCopter and notified via email. Winner must respond within 48 hours to claim the prize or a new winner will be chosen via RaffleCopter. The cookbook will be shipped directly from the publisher. If you have any additional questions, please feel free to send me an email to realmomofsfv@gmail.com

Disclosure: No monetary compensation was received for this post. I received a complimentary cookbook which helped facilitate this review. The recipe featured in this post is used with permission. As always, my opinions are 100% my own.

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Comments

  1. Bari says

    March 24, 2015 at 11:06 am

    I’m not vegan, but my husband has a dairy allergy. We make pancakes and instead of dairy milk or buttermilk, we use bakers coconut milk. It adds a sweetness to them that is so good, you can eat them without any syrup!

    Reply
  2. Jenn @ RunWithSole says

    March 24, 2015 at 11:10 am

    Wow, this looks great!! While we’re not vegan either, I really try to keep to a whole-foods, plant-based diet as much as possible. Some days are better than others 😉 Anyway, this cookbook looks amazing!! I did make a no-bake vegan “cheese” cake once for a party and it came out pretty well. I would love to learn other ways to make delicious desserts!
    Jenn @ RunWithSole recently posted…Tuesdays on the Run: Favorite Race SignsMy Profile

    Reply
  3. Jody - Fit at 57 says

    March 24, 2015 at 3:51 pm

    I met her at ExpoWest! Such a sweetie & I got a book to review too!!! I tasted something she made for the show – amazing! No need to enter me!
    Jody – Fit at 57 recently posted…Gratitude Monday, Blog Commenting, Muscles, CookiesMy Profile

    Reply
  4. Linda says

    March 24, 2015 at 5:55 pm

    As you know, I’m vegetarian. These recipes sound really yummy!

    Reply
  5. Danica says

    March 24, 2015 at 6:29 pm

    Yes, I’ve made energy balls using oats, dates, cacao nibs, and flax seeds!
    Danica recently posted…Yumbox GiveawayMy Profile

    Reply
  6. Christie says

    March 24, 2015 at 6:59 pm

    Oh, my goodness, everything looked gorgeous! Love the pics. Thanks for sharing this!

    Reply
  7. Becca F says

    March 26, 2015 at 10:27 am

    I have! I made raw fudge brownies

    Reply
  8. debi says

    March 26, 2015 at 11:27 am

    Oh !! I have just dipped my toe into the raw food world ! Crazy amazing yumminess!! Brownies!! Whoa!

    Reply
  9. Julie says

    March 26, 2015 at 4:19 pm

    My favorite was Vegan Cupcakes Take Over the World’s margarita cupcakes! (Vegan)

    I’ve also made tofu-based desserts too!
    Julie recently posted…Thinking Out Loud Thursday: Crave ExpoMy Profile

    Reply
  10. Holly E says

    March 28, 2015 at 5:48 pm

    I have made Coconut Chocolate Energy Truffles.

    Reply
  11. Edna V Luna says

    August 2, 2015 at 11:16 am

    OMG! Everything looks delicious, I sure have to make this❤🍰🍰❤☺

    Reply
  12. Jennifer says

    August 2, 2015 at 5:01 pm

    Edna, the carrot cupcakes are delicious! Happy baking!

    Reply
  13. Laura Royal says

    August 2, 2015 at 7:24 pm

    This is awesome! I’m trying to make more vegan desserts!

    Reply

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