Classics RAW-Invented

In this first module, we show you everything you need to navigate the platform confidently: a video tutorial, to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information like icon legends, glossary, and the most common food allergies and sensitivities you should keep in mind to enjoy the recipes safely.

Here you will find information about all the ingredients used to make raw cakes, from unrefined sugars to healthy oils and fats, special ingredients such as agar-agar, Thai young coconut or Irish mosh, and much more.

In this module, you will find tips for a successful experience in the kitchen, how to reduce food waste, and many of the fundamental factors that play a key role in the taste and texture of your desserts, such as flavor balance, pairings, and how to improve the plating and presentation of your creations.

In this module we talk about what raw pastry means and which techniques are necessary to recreate traditional desserts without an oven, using just natural, plant-based ingredients. 

Apart from the basic preparations you’ll need before you jump into making the first classic dessert, in this module we teach you how to make your own fermented, raw, vegan yogurts, which we’ll use in some of the recipes of the course.

We start by analyzing Italy’s best-known and much-loved dessert to understand how these layers of sponge cake soaked in coffee and mascarpone cheese have become one of the most popular desserts in the world.
We finish the module recreating a delicious gluten-free, vegan and raw version, explained step-by-step in a detailed video.

Did you know that mango lassi might well be the world’s first smoothie? We were inspired by this creamy Indian yogurt drink traditionally made with a blend of yogurt and fresh mango to create a completely new dessert: Mango Lassi Parfaits topped with a crunchy Hazelnut & Ginger Crumble.

At Aurea we like to make everything from scratch, so we also teach you how to prepare your own coconut yogurt to use in this nutrient-packed and satisfying recipe.

Ice cream on a stick is among the most popular, playful and innovative frozen sweets — and it was created by an 11-year-old kid! Ice pops, paletas, ice cream pops & bars… they all are part of our collective memory of cool and delicious summertime treats. 

In this module we pay tribute to this frozen dessert by creating two mouth-watering new recipes inspired by two classic flavors: a simple, no-churn Key Lime ice pop recipe and a rich and velvety vanilla ice cream pop, coated with a crunchy layer of raw dark chocolate.

For many, panna cotta is considered the perfect dessert: smooth, creamy, rich, not-too-sweet, and beyond that: it’s easy and quick to make. This cold dessert can be made at home in just a few minutes or be found in 3-star Michelin restaurants! 

We transform this classic plated dessert into an original raw, vegan and nut-free version, using agar-agar and young coconut to achieve the consistency of the original panna cotta that melts in your mouth.

Time to put your new skills to the test and create your own reinvented masterpiece, being inspired by a traditional dessert of your country, a childhood favorite, or just a dessert that you like and want to transform into a healthier raw version.
If you have successfully completed all the assignments, you will be awarded our certificate.