Crystal Dawn Culinary

10/10/2026

🎉 I've finally created an Amazon Storefront!

If you're in Canada, Happy Thanksgiving weekend! 🍁🧡

I've been wanting to put this together for ages, and I'm so excited to finally share it with you!

Over the years, I've received countless questions about the kitchen tools, appliances, cake molds, and equipment I use to create my raw food and dessert recipes.

Which blender do I recommend? Where do I buy my cake rings? What silicone molds and piping tips do I use?

Well, I've finally organized many of my favourite kitchen tools and equipment into one easy-to-browse Amazon Storefront! 🙌

I've created seven different collections to make finding what you need a whole lot easier:

🥑 Essential Raw Food Kitchen Appliances – Blenders, food processors, dehydrators, and more.

🔪 Everyday Kitchen Tools & Essentials – Knives, cutting boards, measuring tools, spatulas, and all the basics.

🎂 Cake Rings, Pans & Tart Molds – My favourite pans, cake rings, and cake-building accessories.

🍰 Silicone Molds for Raw Desserts – Molds for cheesecakes, entremets, brownies, doughnuts, and more.

✨ Cake Decorating & Pastry Tools – Piping tips, offset spatulas, and decorating essentials.

🍎 Dehydrating Tools & Accessories – Reusable liners and other helpful dehydrating supplies.

🌱 Sprouting & Culturing Essentials – Sprouting jars, lids, stands, and more.

Whether you're just starting your raw food journey or you've been creating in the kitchen for years, I hope this makes sourcing your equipment so much easier!

👉 Explore my Amazon Storefront here:
https://a.co/d/01D7e2uO

I'll continue adding new products and updating the lists, so be sure to bookmark it!

And a quick note for my culinary course students: I'll be updating the sourcing lists in the courses soon, as some of the existing links are broken or outdated.

Happy creating! ❤️

As an Amazon Associate, I earn from qualifying purchases. This means I may receive a small commission when you purchase through my links, at no additional cost to you.

Shop recommended products from Crystal Dawn Culinary on www.amazon.com. Learn more about Crystal Dawn Culinary's favorite products.

10/10/2026

There’s lemon in almost everything I make. 🍋

Even in the desserts that taste nothing like lemon. My strawberry coconut cake has lemon juice in the cake and in the frosting, and you’d never guess.

Here’s why. Raw desserts are rich in good fats: nuts, coconut, cacao butter. That’s what makes them so creamy. But fat coats your tongue, and the other flavours can’t come through.

A little acid clears the way. Suddenly the strawberry tastes more like strawberry, and the vanilla more like vanilla.

Lime, orange, a splash of apple c***r vinegar, even raspberries can do the same job.

What’s the one ingredient you add to almost everything? Tell me below. 👇

Come learn to balance flavour like this inside the Raw Dessert Creators Club.

Want to peek inside
the Club? 👀

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

10/08/2026

Before you throw that recipe out… taste it again. 🥄

Almost any dessert can be rescued. When something tastes off, it usually comes down to four things: fat, acid, sweet and salt.

Too sweet? A pinch of salt, a squeeze of lemon, or a little more fat.
Too sour? Sweetness softens it. So does fat, or a tiny pinch of salt.
Too salty? Add fat, a little liquid, or something sweet or sour.
Too rich? Citrus cuts right through it.
Tastes flat? Start with a pinch of salt.

Add a little, taste, and adjust again. Once you know how to balance flavours, you can fix almost any recipe.

Save this one for the next time a recipe goes sideways. 💛

Which one do you run into most often?

We practise this together in the Flavor Balancing Lab inside the Raw Dessert Creators Club.

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

10/07/2026

If there’s one tool I couldn’t teach raw food without… it’s my dehydrator.

In a raw kitchen, the dehydrator replaces the oven. It’s how we create the foods that actually feel satisfying: crackers, wraps, breads, cookies, pastries, granola, and all those beautiful garnishes and textures that make a plate feel complete.

It’s what transforms simple ingredients into something crispy, chewy, and comforting.

As a chef and instructor, I’m very intentional about what I use and recommend. That’s why I choose BenchFoods dehydrators - stainless steel, commercial food grade, digital, super quiet, and incredibly accurate with temperature (which matters so much for raw recipes). I use both their 10-tray and 16-tray models in my own kitchen.

If you’re ready to level up your raw food game, you can get 10% off with code CRYSTALDAWN10

Comment “DEHYDRATOR” and I’ll send you the link! ⬇️

10/06/2026

That velvet finish? It’s chocolate.

In pastry it’s called velour: a fine mist of chocolate and cacao butter, sprayed onto a frozen cake.

The classic formula is 60% chocolate and 40% cacao butter. With my own raw chocolate, that part worked beautifully.

The colours were another story. Classic pastry colours rely on dyes, and on white chocolate made with milk powder and sugar. I use neither.

So I tested. Plant milk powders were too heavy. Coconut flour was grainy. Sugar alcohols turned gummy, and the spray ran down the cakes. Let’s just say a lot of cacao butter was sacrificed. 😅

What finally worked: cacao butter, a few dry cashews, sunflower lecithin, and superfood powders for colour. Turmeric for this yellow.

Which colour would you want to try first?

The full Velvet Spray Mastery class is waiting inside the Raw Dessert Creators Club.

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

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. 💚

Link to recipe in comments

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

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