Knowledge Base > Fran Costigan - Desserts With a Difference

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on Wednesday, July 20, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flav… Read More.


I’m wondering if you have any suggestions for raw crusts which I always freeze to congeal.?

— Laura Crabtree Hollenbeck


So raw crust. People tend to think of raw crust as date not coconut, but it can be anything that's sticks together. The usually there is some dried fruit and nuts because that gives it the sticky we use. We have a lovely raw crust in the course they do they should stay in the freezer because they aren't baked and they are often served raw. I don't always go up the sides of my chart pan with a rock crust. Sometimes I just do bottom and let the filling be decides and that's the thing to do I like adding. assertive unexpected spices so that these crusts don't just taste like date. Not coconut. I like using well the the recipe in the course has some I believe some ancho chili powder and show you. Or tamari if you're gluten-free, but that's a thing that you can do. You can vary the flavor by using other dried fruits beside dates use apricots. I love dried apricots. So not sulfured ones or prunes and think of flavor profiles that you like
Fran Costigan

Fran Costigan

Director of Vegan Pastry