Matthew Kenney

Matthew Kenney Culinary – Plant Based Desserts

Matthew Kenney Plant Based Desserts

I recently took another course through the online Matthew Kenney Culinary School – Plant Based Desserts.  I wanted to take this course last year after I completed the Level 1 Fundamentals of Raw Cuisine but never got around to it!

I love to make healthy desserts and raw chocolate and I wanted to broaden my knowledge and skills, so I finally registered for this course!  It had been almost a year since I had taken an MK online course; I forgot how intense they are, but that’s why I love them, you learn a lot in a short period of time!

Another reason I love the MK courses is because they focus on plating and presentation which is very important to me when executing a recipe.  Through plating you are able to express passion and creativity. 

I included just a few pictures of the dishes we made throughout the course, there were quite a few recipes we executed.  I was looking through my pictures from the course I took last year and it’s amazing to see how far I’ve come with presentation and photographs. 

All of the recipes I really enjoyed, of course there were a few favorites, including coconut ice cream, matcha cheesecake and spice cookies (pictured above).  We made six different types of ice cream including a sorbet; my ice cream maker definitely got one heck of a work out! I could whip up batch of vegan ice cream now in no time!

Pictured above are breakfast bars we made and below a parfait with berry jam and maple oat crumble; it was a nice change to have some non dessert recipes thrown in there!  The breakfast bars are so easy to make I will be making them as a weekly snack staple from now on!

One of my absolute favorite desserts was this matcha cheesecake (pictured below).  Usually this is served with black tahini but I did not have access to any so I decided to add dehydrated strawberry powder and strawberries which paired really well!   This photo turned out to be one of my favorites ūüôā

Who wouldn’t like vegan hazelnut pralines?!!! These were really fun to make, they have a hazelnut praline filling, en-robed in chocolate and coated in assorted toppings including shredded coconut, hazelnuts and raw cacao nibs.

Pictured below is a dish called White Lotus, and contains 3 different frozen components with mango pur√©e and buckwheat crumble.  So beautiful!!

In the MK courses we always have a chance to create our own recipe utilizing the skills and techniques we have learned.  Since the matcha cheesecake was one of my favorites, I wanted to create a cheesecake dish, so I decided to write a recipe for vanilla cheesecake plated with citrus coulis and spiced buckwheat.  The textures and flavors in this dish worked really well; one of my favorites!

If you are reading this post and thinking about taking the MK Plant Based Desserts Course, I highly recommend it!

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