Originally an engineer from Barcelona, now a pastry and raw chef with a massive love for creating healthy and beautiful desserts
! really love to create delicious and healthy raw desserts. I have always been a dessert lover, but I didn’t like the guilt associated with eating them. Now it has become my passion to develop desserts that are still delicious but also guilt-free. It makes me happy to see people enjoying my creations, which nourish both their body and soul. I take time to make my desserts beautiful; this helps me to show the world how amazing vegan food can be.
Favorite Ingredients & Tips
Dates: They are my favorite sweetener. I use them in almost all of my recipes because they give the desserts a rich caramel flavor. They are also loaded with a large variety of vitamins and minerals and can be a great source of immediate energy from natural sugars.
Avocados: I eat at least one per day. It’s my favorite addition to all my meals. I sometimes use them in my desserts too for a creamy texture.
Cashews: They are the number one ingredient to make the most yummy, rich, raw cheesecakes. Like all my ingredients, they also have many health benefits and are another one of my daily staples.
Matcha White Chocolate Cups with Raspberry Jam RECIPE
1¼ cups raw cacao butter, melted
¼ cup + 2 tbsp raw cashew butter
¼ cup maple syrup
½ tsp vanilla extract
1 tsp matcha powder
Pinch of salt
½ cup organic fresh raspberries
1½ tbsp chia seeds
¼ tsp vanilla extract
½ tsp lemon juice
1 tbsp maple syrup
Pinch of salt
Process the jam ingredients together and allow to set in the fridge for about one hour. Blend the cacao butter, cashew butter, vanilla, maple and matcha powder until you get a smooth mixture. Make sure all ingredients are at room temperature and don’t over-blend them. Pour half of the mixture into the muffin cups and place them in the fridge for 10 minutes. Add 1 tsp raspberry jam in the center and fill the cups up with the rest of the chocolate. Let rest in the fridge for about an hour until hardened. Enjoy!