Crystal Dawn Culinary

Crystal Dawn Culinary Raw vegan online culinary school.

There’s a moment when you’re making a bar, crust, bite, or cookie dough when the mixture tells you whether it’s ready.It...
10/04/2026

There’s a moment when you’re making a bar, crust, bite, or cookie dough when the mixture tells you whether it’s ready.

It might still look crumbly in the bowl… but press it between your fingers and suddenly, it holds.

That little moment is exactly what we’re exploring inside the Raw Dessert Creators Club this month: **Binding & Dough Structure.**

And for our October Monthly Playground, I chose an old favourite of mine: **Apricot Cacao Superfood Granola Bars.**

Chewy apricots.
Crunchy cacao nibs and buckwheat.
Coconut and fresh orange zest.
And a soft chocolate ganache layer on top. 😍

This recipe has always been such a hit, and I thought, why keep all the fun inside the Club?

So I’d love for you to make it too.

The full recipe is free on my website, and there’s a video so you can follow along with me in the kitchen.

And as you make it, pay attention to that moment when the mixture changes from a bowl of ingredients into something that holds together.

That’s where the learning happens. 💚

Comment **“APRICOT”** below and I’ll send you the link to the recipe.

I have a habit my students tease me about. 😄When a recipe is technically finished, I taste it one more time and ask myse...
10/03/2026

I have a habit my students tease me about. 😄

When a recipe is technically finished, I taste it one more time and ask myself: what’s the one flavour that would lift this a little higher?

Sometimes it’s an herb. Thyme with orange in my vanilla cheesecake.
Sometimes it’s a spice. Ginger tucked into blackberry and lime, or a pinch of cayenne in a chocolate crust.

Sometimes it’s a flower. Lavender steeped into almond milk before it ever meets the blackberries.

They stay quiet on purpose. They’re there for the moment someone pauses mid-bite and asks, “wait… what is that?”

That moment matters even more in raw desserts. They’re served cold, and cold quietly mutes flavour, so every layer has to bring a little more to the table.

What’s the most unexpected flavour you’ve ever loved in a dessert?

This is the kind of flavour curiosity we explore together inside the Raw Dessert Creators Club. Link in bio. 🌿

https://courses.crystaldawnculinary.com/courses/raw-dessert-creators-club

My pumpkin desserts have a little secret. 🎃This time of year, pumpkin is everywhere, and I love it too. My early recipes...
10/01/2026

My pumpkin desserts have a little secret. 🎃

This time of year, pumpkin is everywhere, and I love it too. My early recipes used pumpkin like everyone else’s (you’ll still find a few on my blog). Over the years, I switched to butternut squash, and I haven’t looked back.

Two reasons.

Flavour comes first. My fillings go into the blender raw, so the squash has to taste wonderful from the very first bite. Butternut is sweet, smooth, and has that deep pumpkin flavour I’m looking for.

And my students cook with me from all over the world. Right now it’s fall for some of you and spring for others. Butternut is in almost every grocery store whatever the season, so the recipe works wherever you are.

Today it’s in every pumpkin dessert I teach: my pumpkin cake, my chocolate pumpkin pie, my pumpkin cheesecake, and the pumpkin tiramisu I just taught inside the Raw Dessert Creators Club.

When a recipe says pumpkin, what do you reach for?

The Pumpkin Tiramisu was our latest class inside the Raw Dessert Creators Club, alongside many other tested recipe classes for you.

https://courses.crystaldawnculinary.com/courses/raw-dessert-creators-club

Every time I think I have absolutely no creative space left in my brain for another recipe… I somehow develop one of my ...
09/26/2026

Every time I think I have absolutely no creative space left in my brain for another recipe… I somehow develop one of my favorite raw vegan desserts ever. 😂

I’ve been developing recipes nonstop for the last few months, and this Pumpkin Tiramisu has truly been a labor of love.

I knew if I was going to create a raw vegan version of tiramisu, the texture had to be right. I wanted it to pay homage to the traditional dessert—not just in flavor, but in that soft, creamy, almost melt-in-your-mouth experience.

And I NAILED IT. 🙌

The fluffy ladyfinger-style base paired with the pumpkin mascarpone cream is just… SO GOOD. The flavor. The texture. Everything came together exactly how I wanted it to.

I’ll be teaching the final version LIVE inside the Raw Dessert Creators Club on September 30th.

And when you join the Club, you don’t just get this class, you get access to every workshop and recipe I’ve taught inside the Club. There are now over 100 recipes waiting for you in the library.

Come make Pumpkin Tiramisu with me! 🎃

Comment PUMPKIN and I’ll send you the link!

https://courses.crystaldawnculinary.com/courses/raw-dessert-creators-club

09/18/2026

Just wanted to say a big THANK YOU to everyone who joined this group of SIX WEEKS TO RAW!

I’m so excited to be a part of your raw food journey over the next six weeks!

It was wonderful getting to know you all on the call today! 🩷🙏

🍎🎃 Fall dessert season is here! 🍂If you love all things pumpkin, apple, warm spices and cozy fall flavours, wait until y...
09/18/2026

🍎🎃 Fall dessert season is here! 🍂

If you love all things pumpkin, apple, warm spices and cozy fall flavours, wait until you see what we’re creating inside the Raw Dessert Creators Club!

Here are just a few of the fall-inspired recipes waiting for our members:

🍐 NEW! Apple and Pear Crisp
🎃 Pumpkin Chocolate Swirl Cheesecake
🍫 Chocolate Pumpkin Pie
🎃 Pumpkin Three-Layer Cake
🍎 Apple Pie with Pecan Streusel
🍂 Gingerbread Slices
✨ Cinnamon Caramel Sauce
🌿 Pistachio Orange Blossom Tart

And there’s more fall inspiration coming! 🍁

Our next fall recipe class is September 30th, where we’ll be creating another beautiful seasonal recipe together.

If you’re already a member, head over to the Recipe Library and start creating! Remember, you can use the search bar and type in words like “pumpkin,” “apple,” “gingerbread,” or “caramel” to quickly find recipes.

Not in the Club yet, but want to make these recipes with us?
Come join the Raw Dessert Creators Club and dive into our growing library of beautiful raw desserts, classes and creative inspiration.

👉 Join us here: https://courses.crystaldawnculinary.com/courses/raw-dessert-creators-club

Which fall dessert would you make first? 🍎🎃

A new headshot felt overdue.I spend a lot of time sharing the food I create, my students, classes, recipes and everythin...
09/16/2026

A new headshot felt overdue.

I spend a lot of time sharing the food I create, my students, classes, recipes and everything happening behind the scenes at Crystal Dawn Culinary, and sometimes I forget to actually show me.

So, hi. This is me lately. 😊

Still creating. Still teaching. Still endlessly fascinated by what we can make with plants. And still very grateful that I get to call this my work.

It felt like a good time for a new photo and a little reminder of the person behind all those cakes you see on this page.

If you’re new here, welcome. And if you’ve been here for years, thank you for continuing to be part of it. 🩷🍰

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Bowen Island, BC

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