Sweet Gratitude: A New World of Raw Desserts

This book has the best dessert recipes I've tried from over a dozen books in my collection! I agree with prior reviewers - some of the recipes take quite a bit of preparation, and you must have certain tools to do them well - for example, a very good scale, an understanding of how to measure (both dry and liquid), and the money necessary to prepurchase some ingredients that you will not easily find from local stores; you will likely be forced to use the Internet to purchase things like Irish Moss and other ingredients. Many recipes take more than a day of prep, and then some post-time like gelling. It's not likely that you will make and serve these things in the same day. But many of the desserts are well worth the prep and wait time!This being said, the desserts are amazing - the best I've tried. Having tried 5-6 so far, they are incredible. You will not believe that they aren't using cooked ingredients - the structure and tastes are very well done (ex: lemon merengue, apple pie, several of the cakes). The accompanying photos help a lot to see how the creation might look if you followed it the authors way, you can, of course, mix things up and change the appearance to suit your own guests.I consider this the book to use when one has company over and you are looking to put on a quality meal/show. While we do use it occasionally for everyday eating, it's a lot of work to throw it together for a family of 3. This is the type of book that will convert people to the raw food way in a most enjoyable way.I am still looking for that 'chocolate chip cookie recipe' to die for. This book does not have one that rivals the best baked ones I am used to. Might have to create one and send it in... ;)

This book is for everyone. It arrived about a week ago along with the irish moss and I immediately began with the chocolate mousse. I processed the irish moss differently than the book suggested, following a video by Carmella on Sunny Raw Kitchen. I made a paste first and then just guesstimated how much to add to the recipe. Even with that and failing (as usual) to follow the rather lengthy instructions, the results were perfect! I'd serve this mousse to anyone and I guarantee they won't have any idea it's a raw dessert. Having made raw "cheese" cakes before, I decided my next adventure would be an iced cake, so I dug into the recipe for the Orange Chai Spice - Again, I failed to read as thoroughly as I should and my cake was too dense (about the density of a date nut bar) but after going back to the instructions I learned what I did wrong and am looking forward to another try - but, nevertheless, the icing saved the cake! I'm in my mid- 50's and have cooked all my life and made all kinds of icings and this icing was as good if not better than cream cheese frostings and even stove cooked butter cream and it's very easy to make. I gave the book only four stars because of the weight measures rather than the cup measures and because the photography is bad to mediocre and because the paper stock and binding is so low quality. A cookbook like this should be top-notch quality so it can really be used in the kitchen.

If you are familiar with making raw food, you will love this book! If you are not familiar with making raw food, you will learn a lot if you are open to a new, amazing way of food preparation. There are some recipes which are simple to follow and there are others which are a bit more complex - but so worth the effort. Some of them sound more complex, but once you get the hang of it, it's actually quite easy (like the absolutely amazing mud slide pie recipe - wow - totally brilliant).I am quite creative in the kitchen and would never have come up with these recipes or anything close to them on my own. They are also extremely precise and everything turns out perfectly! You do need to have a high speed blender (such as a Vitamix) for many of the recipes - however, I think some of them would work with a regular blender. The high speed blender is such a great kitchen tool, though, that if this book inspires you to get one, you will be happy you did:) There are also detailed descriptions of ingredients which is helpful.I also have Cafe Gratitude's first book titled "I am Grateful" and recommend that, too. Get this book - it will change the way you think about food...and you will enjoy a whole new level of healthful and beautiful food.

Ordered this cookbook because of a recipe I tried. The “Key Lime Pie” recipe was amazing and it was made of Avocado…..That is what attracted me to it. If your Vegan this is a great addition to your collection.

This book has some GREAT recipes. Be prepared to use a lot of lecithin (used in most of these desserts) as well as liberal use of agar agar,carageenan or irish moss. Aside from that, these are pretty accessable recipes with easy to find ingredients. My only complaint is that it would have been nice if the pictures were more clear and larger for each recipe; it would have brought this to 5 stars if it was a higher quality page material as well. Overall im glad i have this raw book in my collection.

I am enjoying this cookbook. The Key Lime Pie is delicious. We had a vegan potluck dinner party and we served Key Lime Pie. Guests thought it was delicious and my husband wanted me to make it again a couple of days later. The explanation of how to deal with the Irish Moss was complete and helpful since I had never had it before and wasn't sure how it would taste much less what it would do to a recipe. Unfortunately, now that I am back in New Mexico I am not sure where I will be buying Irish Moss again. Lucky for me I was able to go to Cafe Gratitude, in Berkeley, before returning home and had purchased my Irish Moss in the restaurant. Most of the recipes seem fairly easy and I look forward to enjoying many more. The pictures are great so you can see what a dessert should look like. Thank you for this book, I love it.

I've got a few books on this subject but this one is by far the best, it's the only one I go to when making desserts. They are very professional looking and taste great. Some are a bit time consuming but worth the effort and I usually halve down the cakes as they are pretty large in size. Cakes, cheese cakes, chocolate, biscuits, ice cream... There's so much. My favourite must be the dark chocolate fudge. You do need the usual kitchen equipment such as a food processor, blender, mixer and for some a dehydrator but this is for the biscuit recipes and isn't used that much in the book. Look no further this book has pretty much everything!

Loving making raw sweet creations; the only think I would suggest is really read the beginning where ingredients are explained - for example coconut milk in this book is made from fresh green coconut flesh, so if you used other coconut milk, you may find your filling is too thin in your cake. But if you follow the instruction, you will feast oh healthy delicious deserts for the rest of eternity. Thank you Sweet Gratitude!

Ex girlfriend loved it

I love this book. You need to allow a bit of time to make some of the items, but it's definitely worth it. One thing - the cake batter mix makes far too much - I halve the cake amount but keep the filling the same.

Nice One!I made pomegranate-cake, and it was awesome. Texture of the filling was so smooth and creamy. Children loved it :-), and so did adults also.Many great recipes. Many of recipes includes nuts... So i did miss some alternatives for them... There is at least one rawcake rcpt without nuts.Nice informatives about little things also.