Say GoodBye To Boring Raw Vegan Desserts!
Here's a joyous celebration of Asian sweets & treats - now made raw vegan and without any oil!
- Are you in search of unique and exciting ways to add a little sweetness to your meals?
- Do you want to surprise your guests with creative Asian desserts?
- Would you like to elevate your raw vegan desserts to a new level?
- Trying to figure out how to create the uniquely wonderful flavours in Asian sweets & treats but still don't know how?
If you’re looking for a unique sweet ending to your raw vegan meals, then this course “Asian Sweets & Treats” is for you.
In the Asian Sweets & Treats Course, you’ll discover:
✅ The 2 very important ingredients to make the perfect raw vegan bread for Shibuya Toast and Roti Aiskrim. This is something I DIDN'T LEARN at culinary school.
✅ How to NEVER use oil to make the most versatile chocolate sauce. You'll want to drizzle this over almost all your desserts!
✅ How to make a raw vegan version of this dessert which was previously only served to Japanese aristocracy during the summer.
✅ A 3-ingredient recipe for the most delicious sweetened condensed milk which will never harm mother cows.
✅ A clever way to introduce probiotics that can support your digestive system through a very delightful drink.
✅ An ingenious combination of ingredients that you might not have thought of to make chewy, raw vegan Boba pearls without having to use tapioca starch.
✅ Easy way to make coconut milk which will add layers of flavour to your Asian desserts. Plus, this doesn't have any nasty preservatives, additives or added oil in it.
✅ How to make a raw vegan version of one of the world's best 50 desserts by CNN Travel. In fact, my method is way faster than the traditional way and tastes just as great, or some might say, even better.
Here’s what you get immediately from this Asian Sweets & Treats Course:
- A 72-page PDF course booklet containing recipes, photos, tips & techniques on how to create your very own raw vegan Asian desserts such as Kakigori & Mango Pomelo Pudding!
- 39 How-To Videos to guide you through step-by-step so you can make all these Asian sweets & treats in your very own kitchen.
Go on a sweet journey from Thailand to India to Japan and beyond with all these diverse Asian desserts & treats the raw vegan way! (Plus everything is oil-free.)
- Bread for Shibuya Toast
- Matcha Nice Cream
- Chocolate Nice Cream
- Strawberry Nice Cream
- Chocolate Sauce
- Sweetened Condensed Milk v1 (dates)
- Sweetened Condensed Milk v2 (maple syrup)
- Preparing Bananas For Shibuya Toast
- Coconut Sugar Syrup (unrefined, non-GMO)
- Sprouted Buckwheat
- Assembling Shibuya Toast v 1
- Assembling Shibuya Toast v 2
- Jackfruit Sticky Rice
- Coconut Cream Sauce
- Coconut Yoghurt
- Sweet Lassi
- Coconut Candy
- Roti for Roti Aiskrim
- Corn Nice Cream
- Roti Aiskirm
- Tub Tim Krob (Red Rubies)
- Mango Pomelo Pudding
- Bubur Cha Cha
- Taiwanese Bubble Tea
- Dragon Fruit Bubble Tea v1
- Dragon Fruit Bubble Tea v2
- Passion Fruit Boba Tea
- Matcha Boba Tea
- Melon Bingsu
- Melon & Blueberry Bingsu
And these BONUS recipes too!!
- Ox-picious Pineapple Tarts
- Durian Cookies
- Durian Pie
(scroll through the photos after the poster to see what these look like!)
What Others Have Been Saying About Asian Sweets & Treats!
About Raw Chef Yin - Raw Vegan Chef & Educator
Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, bestselling author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.
As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.
She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.
Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.
Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:
- Perth Vegan Expo
- Brighton Vegan Summer Festival
- Bali Vegan Festival
- Singapore Vegan Festival
- World Vegan Day
- Malaysia Vegan Festival
She has been featured in numerous media publications such as LIVEKINDLY, PBN Food, Tatler, The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio. Raw Chef Yin was also interviewed on TV for Astro Awani.
Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.
In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh.
One of her latest online courses is Mouthwatering Korean Dishes, possibly the first raw vegan Korean course in English!
Then there's also the deliciously decadent dairy-free Ice Cream course where you get everything you need to get started on making amazing frozen treats.
Would you like to Master The Art of Raw Vegan Japanese Cuisine? You can do so with Raw Chef Yin!
Or create showstopping holiday foods with the Christmas Showstoppers course!
If you love Thai food, you should totally check out - Tantalising Thai: A Raw Vegan Approach To Vibrant Thai Dishes course.
Into spicy dishes? Make sure you get the Essential Indian Raw Vegan Uncooking Course!
Due to the lockdown and cancellations of live events and travel plans, she’s developed more than 20 creative & interesting raw vegan online courses over the past 2 years.
Her published eBooks include:
- Raw Vegan Delights: Asian Edition
- Fun with Asian Raw Food
- Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)
- Fun with Vegan Cheese
- Fun with Asian Raw Food 2
- Fun with Asian Raw Food 3
If you have a sweet tooth, get her bestselling, bilingual print book on desserts: Guilt-free Desserts. It's in two-in-one English and Chinese book.
Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, enrol in one of her online, self-paced courses or attend one of her pop-up dining experiences.
❓FREQUENTLY ASKED QUESTIONS (FAQ)❓
1. How do I pay for the course?
You can pay via credit card, debit card or PayPal.
2. I'm in Malaysia. Can I pay via ATM?
This eCommerce system has been set in place, so we ask that you pay via this Gumroad platform. No, you cannot pay via ATM. However if you have an ATM card, that should double up as a debit card in Malaysia so how about using that instead?
3. Can I download the videos?
Yes. In fact, I would recommend you do so for easy and quick viewing of the video tutorials.
4. Can I stream the videos?
Yes, although it's recommended to use a desktop computer or laptop to stream the videos.
5. Are the videos pre-recorded?
Yes, they are pre-recorded. This is a self-paced course, so you can choose to complete it at your own pace, anywhere and at any time as long as you have an Internet connection.
5. Is everything raw vegan?
Yes, nothing is heated above 45 Celsius/115 Fahrenheit.
6. Do I need any special equipment to make this?
- Cutting board & knife
- Food processor
- Blender, preferably high speed
7. Are these recipes gluten-free?
The recipes are gluten-free if you use gluten-free miso and gluten-free soy sauce or coconut aminos.
10. Are the recipes oil-free?
Yes, they are all oil-free.
READY TO SIGN UP?
Click "I want this!" to get enrolled now.
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Kindly note that you may be charged VAT on top of the course price if you live in the EU. VAT will be reflected in the form before you pay.
Regular price: USD85
My in-person classes are usually USD90 for 3 recipes so this online course is a good deal!
You'll get: 37 Video Tutorials + 1 Course Booklet in PDF format