Desserts with Marilyn // Arequipa, Perú

I always try my best to take some time during my trips to sign up for a class and learn something new. On my last visit to my hometown, the city of Arequipa in Perú, I signed up for my good friend Marilyn Amado's Vegan Desserts Workshop. I don't have a sweet tooth myself but I love a treat once in a while! Embracing a plant based diet does not mean you have to deprive yourselves from having a treat, there is always room for dessert! It's not about removing yourself from "celebration foods", it's more about re-learning how to use plant based whole foods to make them! as my 7 year old says when we prepare a sweet dish: "Mami, a little treat goes a long way!".

You will find this hard to believe but raw vegan desserts are way tastier than conventional baked goods simply because the ingredients are a treat in themselves! You find things like cashew based custard, date syrup, real vanilla, organic cacao powder, fresh berries, coconut oil, and the list goes on. Flavours are deep and concentrated, and they are usually sweet enough to hit the spot. 

Marilyn's workshop was definitely worth it! She managed to make 5 different kinds of dishes. All beautifully presented and absolutely delicious! 

  • Berry Tart
  • Agar Agar Fruit Jelly
  • Orange Turron
  • Vegan Truffles
  • Spiced Coconut Ice Cream

Image Gallery

Marilyn was kind enough to share one of my favourite recipes, Energy Balls & Bars. I make it quite often with my girls, it's super easy and you can coat it in different ways to make them more fun and appealing. We use Popped Quinoa, Carob Powder, Poppy Seeds, Dried Cranberries, Pumpkin Seeds and Coconut Flakes. They usually keep well for about 2 weeks outside the fridge depending on the weather, and it's the perfect travel food!

Energy Balls & Bars with various coatings. A lunchbox favourite!

Energy Balls & Bars with various coatings. A lunchbox favourite!

ENERGY BALLS & BARS

by: Marilyn Amado

INGREDIENTS

  • 1 Cup of Dates, dried Fgs, dried Apricots or dried Prunes
  • 1/2 Cup of crushed Almonds 
  • 1 Tbsp. Carob Powder
  • 1 Tbsp. organic Cacao Powder
  • 1 Tbsp. Maca Powder
  • 1/4 Tbsp. Lime zest
  • Pinch of Sea or Himalayan Salt

Mix all the ingredients in a food processor. Hand roll the paste to make both bars and balls. Dust them with your favourite toppings! 

Embracing a plant based diet does not mean you have to deprive yourselves from having a treat, there is always room for dessert!
— Mariana, The Mindful Sprout
Raw-vegan birthday cake!

Raw-vegan birthday cake!

Pomegranate Tart

Pomegranate Tart


SOURCES:

Photos by: The Mindful Sprout& Marilyn Amado

Marilyn: https://www.facebook.com/nutricionholisticank

Inspiring Raw Vegan desserts: http://www.rawmazing.com/category/recipes/desserts-raw-recipes/