— Ruth Avila

Well, for, you know, for one thing, there are raw, raw desserts or in the style of raw. This is a raw dessert, isn't it? It's fruit. It's a cream that was made with raw cashews and that is a raw dessert. So our fruit salads, um, we have a really very popular tart in a tart or a tort depending on who you're talking to in essential vegan desserts that is made with a raw crust of dates and nuts and a little bit of spice that gets pressed into a tart pan and then frozen because it's not baked and it has to be chilled. And the filling is made with dates, again date paste, uh, cacao powder. I am one of the few pastry people who will say that there is no such thing as raw chocolate or raw cacao because during the fermentation process, which is the first thing that happens to the cocoa beans, after the machete hacks the pod and the beans are laid out to ferment, the temperature goes higher than is allowable in raw, in true raw desserts. So it's more proper to say unroasted cocoa, but I'm saying cacao, meaning non ized cocoa powder. And it is blended up with some nut butter too and it's absolutely delicious sets in the freezer and it's just wonderful. We have a unit on raw desserts in the course. So Ruth, and then of course there are surveys and ice creams This time of the year I love watermelon. Oh my gosh, I just love watermelon. It feels a little early so far, but I like watermelon with lime and a little sprinkle of Malden sea salt. But I do a watermelon granita by chopping up or processing the watermelon. And a granita is really a fruit. Well, it's a liquid that you put in the freezer and then just scrape. And then I put some bits of chocolate there to mimic the seeds.