Classics RAW-Invented

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Classics RAW-Invented: Traditional Treats with a Raw, Healthy, Vegan Twist!

Everyone loves a classic dessert. We took inspiration from some popular favorites and put a healthy spin on tradition, with new ingredients and techniques. Check out these healthier — but still satisfying! — alternatives.

From childhood treats to grandmother’s special sweets, we looked at classic recipes like tiramisu. We analyzed some of the world’s most famous desserts — the ones found on menus around the globe — and figured out how to make modern, guilt-free versions to suit anyone’s sweet tooth.

Discover our Revisited Classic Desserts — Delicious, satisfying treats free from gluten, eggs, dairy, and refined sugars. And what’s more… they’re all RAW!

365 days
Rewarded after course completion
Instructor-led course at your own pace

You set the pace. You have 1 year of access to the content and platform, with constant instructor feedback through assignments and messages. If you complete and pass all the assignments during that time, you’ll earn our Certificate of Completion.



In this first module, we show you everything you need to navigate the platform confidently: a video tutorial, to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information like icon legends, glossary, and the most common food allergies and sensitivities you should keep in mind to enjoy the recipes safely.


Here you will find information about all the ingredients used to make raw cakes, from unrefined sugars to healthy oils and fats, special ingredients such as agar-agar, Thai young coconut or Irish mosh, and much more.


In this module, you will find tips for a successful experience in the kitchen, how to reduce food waste, and many of the fundamental factors that play a key role in the taste and texture of your desserts, such as flavor balance, pairings, and how to improve the plating and presentation of your creations.


In this module we talk about what raw pastry means and which techniques are necessary to recreate traditional desserts without an oven, using just natural, plant-based ingredients.

Apart from the basic preparations you’ll need before you jump into making the first classic dessert, in this module we teach you how to make your own fermented, raw, vegan yogurts, which we’ll use in some of the recipes of the course.


We start by analyzing Italy’s best-known and much-loved dessert to understand how these layers of sponge cake soaked in coffee and mascarpone cheese have become one of the most popular desserts in the world.
We finish the module recreating a delicious gluten-free, vegan and raw version, explained step-by-step in a detailed video.


Did you know that mango lassi might well be the world’s first smoothie? We were inspired by this creamy Indian yogurt drink traditionally made with a blend of yogurt and fresh mango to create a completely new dessert: Mango Lassi Parfaits topped with a crunchy Hazelnut & Ginger Crumble.

At Aurea we like to make everything from scratch, so we also teach you how to prepare your own coconut yogurt to use in this nutrient-packed and satisfying recipe.


Ice cream on a stick is among the most popular, playful and innovative frozen sweets — and it was created by an 11-year-old kid! Ice pops, paletas, ice cream pops & bars… they all are part of our collective memory of cool and delicious summertime treats.

In this module we pay tribute to this frozen dessert by creating two mouth-watering new recipes inspired by two classic flavors: a simple, no-churn Key Lime ice pop recipe and a rich and velvety vanilla ice cream pop, coated with a crunchy layer of raw dark chocolate.


For many, panna cotta is considered the perfect dessert: smooth, creamy, rich, not-too-sweet, and beyond that: it’s easy and quick to make. This cold dessert can be made at home in just a few minutes or be found in 3-star Michelin restaurants!

We transform this classic plated dessert into an original raw, vegan and nut-free version, using agar-agar and young coconut to achieve the consistency of the original panna cotta that melts in your mouth.


Time to put your new skills to the test and create your own reinvented masterpiece, being inspired by a traditional dessert of your country, a childhood favorite, or just a dessert that you like and want to transform into a healthier raw version.
If you have successfully completed all the assignments, you will be awarded our certificate.


These are some examples of the recipes you will learn to make as you progress through the course:

Raw Tiramisu

Using just natural and whole plant-based ingredients, such as dates, almonds or Irish moss, we’ve created a healthier and lighter adaptation of classic tiramisu that is vegan, raw, gluten- and alcohol-free, but resembles and respects the flavor and texture of the original recipe that we all love.
Our recommendation: resist the urge to tell your guests that it’s vegan and raw until they’ve devoured the last bite.

Almond Mini Ice Cream Pops

Vanilla ice cream is a classic —the rock star of ice cream!— but it tastes even better when it’s coated with a crunchy layer of raw dark chocolate. This recipe shows how, by using a cheap, home ice cream machine and plant-based ingredients, we can achieve a rich and creamy texture with the smoothness and lightness of dairy ice cream.
It just goes to show that we can indulge in delicious desserts without compromising our health (each pop contains just 1 teaspoon of maple syrup!).

Blueberry Panna Cotta

Making a raw, vegan panna cotta without having Italians throw up their hands is a challenge! We use wild blueberries, rose water and vanilla to make this delicate, fruity and floral version of vegan panna cotta.
Using young coconut and a small amount of agar-agar we are able to achieve a smooth and creamy consistency while keeping the recipe totally nut-free. The result is an impressive and mind-blowing dessert that is actually easy to make!



Lore Salas

With a background in civil engineering, Lore moved from Barcelona to the US and decided to pursue her true passion: food. She graduated as a Baking & Pastry Chef and later on joined Matthew Kenney Culinary where she became a Raw Chef. By that time, she started sharing her recipes and knowledge on Instagram @datesandavocados. That led to the publication of her first book “Dulce sin Culpa” (“Sinless Sweets”) with Penguin Random House Spain. Lore’s core mission is to spread awareness about how plant-based food can fix our food system, reduce the impact on the environment and lead us to a healthier and more balanced lifestyle.

Carolina Chinea

Born in Tenerife, Carolina has always been passionate about the arts and food. She has worked extensively in different areas of the arts and cultural events management, designing and running workshops on different subjects including photography, graphic design, art, marketing, and many more. Starting her career in Art History, this artistic flare carries through her life and work in food design and culinary projects. She specializes in plant-based food cuisine, consultancy, food experiences, product development, workshops, chef training, and creative concepts, all rooted in food expression with nature as a core.

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