Crystal Dawn Culinary

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Bowen Island, BC
Crystal Dawn Culinary

Raw vegan online culinary school.

11/05/2026

Don't forget to swipe through the carousel to see the testing progress.

I really thought this one would be easy. 😂

The hardest part was that creamy middle layer. A traditional Nanaimo Bar filling uses custard, icing sugar and butter, so I had to find a way to recreate that familiar custard flavour and icing sugar texture with raw vegan ingredients.

If you’re working on a recipe of your own, here’s how I keep track between tests:

📝 Give each recipe its own testing page. Write the date, the exact amounts and what you changed.

👅 Taste each layer on its own before you assemble, so you know which one needs work.

🔁 Change one thing at a time, so you can tell what made the difference.

✅ When a layer is right, mark it as done and leave it alone.

Sometimes the recipe you think will be the easiest turns out to be the one that teaches you the most.

Have you ever made a recipe that took a few tries to get right? Tell me about it. 👇

From Classic to Raw was taught live and is now in the recipe library inside the Raw Dessert Creators Club. Comment “CLUB” and I’ll send you the link.

11/03/2026

Our September Six Weeks to Raw program just wrapped up, and one conversation from our coaching calls has stayed with me. 🥗

A student was short on time at home, so she spread her recipes over several days. And it worked beautifully.

If that sounds like your week, here’s one way to split up a raw recipe:

🫙 Make sauces and dressings first. Most keep well in a sealed jar in the fridge.

🥕 Prep sturdy vegetables ahead and store them in airtight containers.

🥬 Save delicate greens and herbs for the day you put everything together, so they stay fresh.

And if you swap an ingredient, taste as you go. Tamari is much saltier than coconut aminos, so start with less and add more if you need it.

Progress often shows up in the little things you understand along the way, one recipe at a time.

How do you make raw food fit into a busy week? 👇

Learn at your own pace and get certified as a Raw Food Chef inside the Raw Food Culinary Academy.

Comment "ACADEMY" and I'll send you the link!

11/02/2026

Can we take a moment to appreciate these gorgeous Tiramisu Truffles?! 😍

Meet Victoria, one of our newest members inside the Raw Dessert Creators Club! 💚

She’s already blown me away with her commitment, enthusiasm, and creativity!

Victoria made these beautiful Tiramisu Truffles from our Club Recipe Library, and I just love seeing her bring the recipes to life in her own way.

We’re so grateful to have you in our little creative community, Victoria! 🥰

Go show her some love and give her a follow! 👉

And if you’ve been curious about joining the Raw Dessert Creators Club and creating beautiful raw desserts alongside us, comment CLUB below and I’ll send you the link!

10/31/2026

Every once in a while, a student sends me photos that make me smile all week. 🎃

Ingrid took our Spooky Dessert Styling class inside the Club, then went back to the recipe library and gave her favourites a little Halloween personality.

Here’s what I love about what she did:

🎨 She coloured with real food. Blue spirulina, turmeric, mango, ebony carrot, cranberry and matcha gave her those purple, green and yellow tones. No artificial dyes needed.

🍰 She started from recipes she already trusted. The pumpkin cake, the mousse tart and the white cake drip are all tested Club recipes, so she could put all her energy into the fun part: the styling.

🕸️ She used one recipe in a brand new way. A little black cacao turned our white cake drip into spiderwebs.

Learn the base recipe, then make it yours. That’s the kind of creative thinking I hope every student finds.

Which of Ingrid’s creations would you make first? 👇

Come create your own version inside the Raw Dessert Creators Club. Comment “CLUB” and I’ll send you the link.

10/28/2026

The recipe gives you a time. The mixture tells you when it’s ready. 🥜

🌰 For crusts, check often and stop as soon as the mixture holds together. You want the nuts broken down while keeping some texture.

🥄 For fillings and frostings, looking combined is your cue to keep going. Taste a little: it should feel silky, with no little bits of cashew.

⏱️ The blending times in a recipe are a guide. Your blender, your nuts and your kitchen all change the result, so let the texture have the final word.

🛠️ Just getting started? A good blender and a food processor are the two appliances I use the most. They open the door to everything from sauces to crusts to desserts.

Which mistake have you caught yourself making? 👇

Learn to read your mixtures with me inside the Raw Dessert Creators Club. Comment “CLUB” and I’ll send you the link.

10/24/2026

The garnish is the last thing I add, and I want it to finish the dessert with intention. 🌸

A few more things I think about:

🌿 Fresh herbs, microgreens, edible flowers, candied nuts, fresh or freeze-dried fruit, piped frosting. They can all be beautiful, and each one needs a reason to be there.

✨ Give each garnish room to shine. A few that make sense together look better than seven elements competing for attention.

🌼 Using flowers grown only for decoration? Wrap or isolate the stems and make sure the flowers themselves never touch the cake. When I want flowers right on the dessert, I always choose edible flowers grown for culinary use.

Beautiful matters. Thoughtful matters too.

What’s your go-to garnish? 👇

Come finish your desserts with me inside the Raw Dessert Creators Club.
https://courses.crystaldawnculinary.com/courses/raw-dessert-creators-club

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Bowen Island, BC

Website

https://crystaldawnculinary.com/

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