If we haven’t bumped into one another in the aisles of Whole Foods, or out in a kayak off thePacific Coast – then HI there, I’m Crystal!
And I’m here writing to you with the health-conscious raw foodie in mind
Because there are a few myths floating around in our world that I’d like to expose…
But after seeing first-hand from my studentsThat the truth has quite literally changed their lives…
I knew it wasn’t time to keep quiet any longer.
“Learning raw cakes from Crystal has changed my life and helped tremendously in my business! I started learning from her for my own personal health choices, but my passion quickly turned into a business and it’s in high demand in my neighborhood. I feel so grateful to learn from the best!”
Love raw desserts and you or your loved ones have a nut-allergy
Own a bakery or raw dessert business and want to offer more nut-free options
Have tried other nut-free recipes and are frustrated with theunderwhelming results
Are a conscious foodie who wants to learn more raw cake recipes without having to use nuts
Are interested in starting or upleveling your raw cake skills either for personal or monetary goals
Raw cakes taste remarkable. In fact, I’ve had some of my raw cakes nominated for awards alongside baked cakes. This speaks volumes for any preconceived thoughts that come with raw cakes. You and I both know that this healthy choice makes you feel good after you eat them (as opposed to other guilty pleasures) but knowing it’s possible to feel so good about the flavors *while* you eat them, it is a beautiful combo that opens a whole new door to happy and healthy living.
Nuts are what typically give raw cakes their texture, but it’s a far cry to think that’s the *only* way to do it. (After months of research and development I know I’ve perfected the ultimate nut-free raw recipes and I’ve yet to see any others come close!) And to be honest – this is what I love most about raw cakes – they’re so much more rewarding to do because you get to be creative!… As an added bonus – this type of cake gets to be enjoyed by so many more people due to the health restrictions that nuts often bring. Plus, when you can nail the all-important texture piece, there’s virtually no difference between nut or nut free. Both are top-notch.
Let me be frank – creating raw cakes is no more expensive than traditional baking. And it’s definitely cheaper than any sugary sweets or junk food that’s out there especially because you can buy in bulk! And for what it’s worth, I always preach to start everything from scratch. So instead of buying oat flour, use oat groats! Instead of buying coconut milk, coconut! Not only are these options much tastier, but they’re SO much cheaper than store-bought… And then there’s the elephant in the room when it comes to the nuts – this ingredient is often the most expensive piece to anything you’re mixing up. So without macadamias, hazelnuts, or pecans on your list… it cuts costs significantly. Win-win!
When you have everything laid out for you, when you’re educated on what you’re working with, and when you have the all-important SUPPORT along the way, it’s impossible to not succeed. It’s no wonder people get discouraged from YouTube videos or underwhelming programs, because un-capped support is what every chef needs. In fact, I’ve had so many beginners come to me after receiving their completion certificate, saying just how shocked they are at what they were able to create, once they had the right steps in front of them.
Because there’s nothing better than giving yourself a healthy and tasty alternative, a creative outlet, a new level of confidence each time you step into the kitchen.
That’s what this is all about, anyway.… Empowering creative and driven people like you to create delicious offerings, master a new skill, and build something they are wildly proud of.I’ve helped hundreds of chefs uplevel their skills, techniques, and income streams – and am a true believer that….
“Anyone can create gorgeous AND yummy raw, nut-free cakes IF they have the right training and support.”
And if you allow me to show you, I’d be delighted to explain how I plan to help you experience just that.
by learning how ingredient work together, react against one another, and form into flavorful dishes
that advances your lifestyle, personal, or career goals
using easy-to-find nut-free ingredients to uncover different textures of delicious raw cakes
so you know how to modify recipes and make your own signature creations!
… You’ll arm yourself with every piece of knowledge and skill needed to create amazing and delicious plated art time and time again.
You’ll begin this program with a professional culinary advancement to get you rolling. I’m a big believer that the best chefs understand the ingredients they’re working with, along with why and how to use them. There’s no confusing or fancy jargon here, just concisely explained lessons that provide you with many aha-moments prior to setting up shop in the kitchen. This transferable knowledge will help profoundly when troubleshooting any work, and will become your anchor when creating your own future recipes.
Roll up your sleeves, you’re ready to make raw cake magic! With step-by-step professional videos so you can watch and replicate each technique, these A+ restaurant-quality dishes are vibrantly-looking, and off-the-radar delicious. Each bite-sized training is expertlfilmed and concisely explained, so there is zero guesswork – only beautiful creations for your impressed friends, family, and customers.
This cake teaches you how to achieve a creamy cake using coconut meat without producing an “icy” texture. This is a perfect summer cake; light and fruity, paired with a dehydrated blackberry ginger jam and coconut lime crust. You will garnish this masterpiece with candied citrus slices, Crystal’s signature coconut frosting that functions just like a coconut whipped cream and professional piping skills.
This second technique uses nut-free ingredients to create a cultured raw cheesecake. That’s right, no cashews here! And you will be surprised with the flavor. If you love citrus flavors, you will love the strong orange flavor in this cake. Paired with an apricot thyme crust, two creamy cultured layers and topped with an agar jelly layer. Garnished with beautiful piping techniques and candied orange slices. Once you know how the culturing process works and how to work with agar the possibilities are endless.
This chocolate cake is really unique and uses extra nutritious ingredients to achieve a mousse texture. Paired with a coconut ginger crust, caramelized pears, chocolate mousse, dark chocolate ganache and a beautiful white chocolate marble. This recipe is plated in a unique way, you will design a plate you thought only professional chefs could achieve.
You’ll be welcomed into a private online community and surround yourself with other chefs who are all ready to up-level their raw dessert game, too.
This intimate and proprietary online hangout is curated with only members of this course, which means you’ll gain a safe space and all the attention you need, as you work your way through this program. The Academy Discussion Group is for you to ask questions, share feedback, post pictures, and chat with your colleagues. I pride myself on being available – no underwhelming monthly calls that only spit off generic information like we so often hear about – but true personalized and consistent advice alongside you every step of the way.
I could provide you with the recipes and send you on your way; but what about the skills and ability to modify these cake recipes to give you a ton more flavor options? You will create your own cake recipe based on the techniques you learned in the academy. After this assignment you will have confidence to modify other nut-based recipes to nut-free and create your own flavors. Having the ability to create something on your own is truly self-empowering.
This is a wonderful learning tool to review all the information you have learned throughout the program. You’re able to take the assessment as many times as needed. This includes ten questions to test your knowledge and walk away with knowing more than you thought.
Once you’ve completed Nut-Free Raw Cake Academy, you receive a certificate of completion from Crystal Dawn Culinary stating you’ve completed a professional program and have gained the skills and knowledge to successfully create healthy, plant-based, nut-free raw cakes. Use this on your website, in your marketing material and on your social media pages!
As a Crystal Dawn Culinary Alumni, you unlock special bonuses and discounts to our other professional programfor your continued learning.
“Thank you for a wonderful nut-free cake course! I was really getting tired of eating so many cashews… It’s great to switch it up. I love all of these alternative methods. The recipes were easy to follow and they’ve really expanded the way I think about raw desserts! I’m excited to continue experimenting.”
Courses are often heavy on the recipes and the video training, but so many of them lack the WHY behind their directions.
While they teach the surface level visuals of following a recipe, they fail to educate how ingredients interact with each other, how to properly work with ingredients, and the overall knowledge behind why we’re using the specific ingredients the recipe calls for (there’s always a reason behind each ingredient!).
This hinders you from making any intuitive adjustments on your own, it holds you back from stepping away from structured recipes, and it stifles confidence to create anything on your own.
Many courses throw in a component of “support” which in theory means they show up weekly (or likely monthly) to answer batched questions.
This means students receive quick and impersonal responses, with no back-and-forth conversation to expand on their roadblocks.
When you are stuck in the kitchen in real-time, we ALL need more hands-on support than that.
You’d be hard-pressed to find ANY other course that’s not only 100% focused on nut-free raw cakes, but has the high level of standard and thorough testing that was put into their recipes like inside The Academy.
A standard size cake drives the cost up big-time. the cake doesn’t turn out on the first try, it leads to so much wasted material and unnecessary costs… and this is often a staple in many large courses.
Ever taken a course that was hard to follow, unclear of its direction, full of techno blab, and super intimidating? Me too. I never finished them and never got the results I hoped for, either.
Many courses have timelines. 1 month, 10-weeks, 6-months… and then you lose access! To me, that’s the perfect way to ensure people feel rushed, unsupported, and pressured throughout their journey.
This unique course sets a new standard with its core initial pillar: EDUCATION. This means, you’re not just thrown into the ring to mimic recipes and get overwhelmed with ingredients you aren’t educated on.
Instead, you’ll become a true culinary expert by understanding the theory behind the steps you take. You’ll learn how to balance flavors, how to work with ingredients, and how to create a professional finish on your cakes.
You’ll gain the confidence needed to master creations, and you’ll activate your creativity to make stunning gourmet cakes from scratch that you are incredibly proud of.
The level of support inside a Crystal Bonnet Certificate Course is bar-none. Whether it’s through our private membership community online for you to ask ALL questions, or else the ease of knowing you can always submit a 1:1 personal email to me – my students are always my #1 priority, and that will never change.
I’ve had members blown away by the support they received, mentioning that they often feel like they’re the only (and most important!) student because of the way they are treated inside The Academy.
Cake didn’t turn out? Post a picture, and we’ll troubleshoot together. Filling consistency off? Let’s chat it out. Can’t source an ingredient? We’ll help you find alternatives. Sold your first cake? You bet I’ll be lifting you up!!
This course was meticulously put together to ensure you are 100% supported, 100% of the time.
After realizing that there was virtually nothing else out on the market in the way of DELICIOUS nut-free raw cakes – I challenged myself to create these recipes, because nut-free options have become a necessity for so many! After months in the kitchen testing and tweaking, the recipes inside this course are like nothing I’ve come across online.
You’ll never hear me say to do anything full-sized right off the get-go. Each cake size, and recipe quantity is adjusted for you to create on a small scale first – cutting costs by one-third.
This approach is the best way to learn, adjust, and perfect the recipe in order to keep costs, time, and freezer space down.
And *then* you’ll learn to switch to a standard size cake for either sharing, selling, or enjoying yourself!
Course curriculum by Crystal Bonnet is thoroughly thought out making student experience the top priority. Everything from content delivery, down to the program used to deliver the course.
In my spare time I study curriculum design by top authors and experts in the education field to bring you the most organized courses.
You’ll always receive lifetime access and support. And you’ll never pay more for it, either.
What if you want to spend weeks or months testing your own recipe?
And then what about when life happens, and you have to step away from the kitchen?
I value this process and insist that you’ll never feel pressed for time, and you’ll always have this content to come back to, whenever you need it.
I care so deeply about your success, and make it a priority to know you and your goals personally,
So I can provide you with the best support and
guidance as possible.
You’re here because you want to make healthy nut-free raw cakes that taste as good as they look. And I know this course will provide you with exactly that, time and time again.
Regardless if you are new to the kitchen, a hobby chef, or are fully-fledged into the culinary business world – this course was meticulously crafted to help you awe your clients and friends with gorgeous and delicious nut-free raw cakes.
To protect the integrity of our community by leaving no room for virtual dine and dashing, reproduction, or simulation of this course, there will not be a money-back guarantee. I’m investing my entirety into this program, and I aspire to attract the same committed and driven chefs in return…
My promise to you is to go above and beyond to give you an exceptional experience, providing you with the content I have poured my heart and soul into during my journey as a professional plant-based & raw food chef.
“I’ve really enjoyed the course. Everything was very clearly explained and demonstrated and was super easy to follow even though I didn’t have any raw vegan baking experience. The end products were absolutely delicious and impressive. My good friend described the Berry Hibiscus Coconut cream cake as something you would get at a high-end fancy restaurant. It is wonderful having some nut free fancy desserts in my repertoire for my friends with food sensitivities.”
Receive constructive feedback from your instructor on your creative project
including access to the exclusive
community support group
No stress in completing the program on time, go at your own pace. Gain access to the entire program immediately after registration
Learn the building blocks of nutritious ingredients used in nut-free raw cakes. All ingredients in this course are vegan, gluten-free and refined-sugar free
Through the course lessons and
creative assignment you will gain the confidence to modify and create your own nut-free cake recipes
After you've completed the course, you will receive a certificate of completion issued by Crystal Dawn Culinary
Easy to read lists of kitchen tools, ingredients and substitutions for raw cake making
You will require a high-speed blender, food processor and food dehydrator. A full list of equipment and tools is included in the academy.
Basic baking tools including springform pans, piping bags, piping tips, cake boards, cake collar and other miscellaneous items. A full list of tools is included in the academy
A substitution list is provided in the course. I’m available to help you find a substitution if required.
No, this course is self-paced with lifetime access.
Absolutely! Although there are some advanced techniques, this course is designed for all levels.
There are three core cake recipes with a total of 15 recipe components, 6 bonus recipes and additional theory. A total of 24 recipe components are included in the academy.
Yes, I believe the best way to learn is through video. There are 22 high-quality tutorial videos included in this course including 56 lessons. All videos also include a closed caption option!
Although these cakes have been tested extensively, they have not been tested for commercial or retail sale. Once you learn the techniques for nut-free cake recipes, you will be able to apply them to create your own unique recipes suitable for your business.
Within seconds of registering, you receive access to this course in its entirety. While we do not provide a money-back guarantee, we accept all forms of feedback and work with students on an individual basis when problems arise in the areas of ingredient and equipment sourcing.
Step 1: Introduction
Step 2: List Master
Step 3: Culinary Ingredients
Step 4: Foundations For Success
Step 5: Recipe Preparation
Training 1: Berry HibiscusCoconut Cream
Traning 2: Orange Thyme Cheesecake
Training 3: Pear ChocolateMousse Cake
“It was my absolute pleasure to try Crystal’s nut free course as a BETA tester, and I was blown away by the creativity and revolutionary things Crystal has done in this course. As a graduate of her raw desserts course, I knew that everything Crystal puts out is very professional, carefully thought through and tested, and delicious, and this nut free course took all my experience and expectations up a notch, and I learned something new with every recipe. I absolutely recommend this course for either someone just making the first raw cake or for professionals, and I promise – Crystal is making sure to light the raw desserts world on fire!”
No truer words were ever spoken, and these five words inspire and guide me to create. I am an International raw food chef, instructor, and cookbook author.
As a graduate of the plant-based and raw food nutrition programs at Matthew Kenney Culinary Academy and Pure Joy Academy, I have worked hard to learn the importance of the culinary aspect and nutritional elements of living foods.
My work within the plant-based culinary industry led me on many adventures, including the development of unique plant-based menus for new restaurants, designed and catered multiple health retreats, and even launched my own raw chocolate and dessert business!
Through my easy-to-follow and comprehensive classes, let me share the knowledge and skills needed to incorporate healthy food alternatives into your lifestyle. You and your family will thrive, and this will be the greatest reward an educator can imagine.
Join me in creating raw desserts free from: gluten, refined-sugar, and soy. Not only will you feel better, but your family and friends will love indulging in your creations!
– FEATURED IN –
“If this is the knowledge you are interested in you will not regret enrolling in the course! The amount of content is great! The quality of the content is fantastic! Acquiring the techniques to make raw vegan cakes without cashews was a game change. And the Instructor is so approachable. When you have these three things, what is there left to complain about?”
It’s in my blood to show ALL my cards, give you quick feedback, and to fully support you on your raw cake journey.
(The support my members receive has been a unanimous factor from hundreds of Crystal-certified chefs!) Know that you are NEVER alone and that I will always have your back.
Let me help you prove to everyone around you that you are capable of reaching significant raw cake goals. I’ve broken it down and am giving away all my nut-free raw dessert secrets, so you too can become part of the beautiful raw cake movement.