Elevating Raw Desserts with Fermentation

By Crystal Bonnet

Fermentation has long been celebrated for its health benefits and complex flavors, but its use in raw desserts is a game-changer. By introducing live cultures into sweet creations, pastry chefs can add layers of depth and tang while boosting the nutritional profile of their desserts. This culinary trend is not only about enhancing taste but also about supporting gut health with probiotic-rich foods.

The Basics of Fermentation

Fermentation is a natural process in which bacteria convert sugar and starch into lactic acid, creating an environment that promotes the growth of beneficial bacteria while inhibiting harmful ones. This preservation method extends the shelf life of foods and enhances their flavor and nutritional value.

Various fermentation methods exist, but I often use the probiotic method in raw desserts because it’s quick and easy. Understanding the other techniques helps provide a more comprehensive view of this ancient culinary art.

Lacto-Fermentation

Lacto-fermentation, also known as wild fermentation, relies on naturally occurring bacteria rather than a culture starter. This method uses a salt brine to encourage the growth of lactobacillus—a type of bacteria that feeds on sugar and produces lactic acid.

The process is simple but requires precision: the food must be fully submerged in a saltwater brine to prevent exposure to air, which can cause mold. Salt acts as a protective agent, favoring salt-tolerant lactobacillus while inhibiting harmful bacteria. The result is a distinct vinegar- like flavor or effervescence, commonly found in sauerkraut, kimchi and pickles.

Probiotic Method

The probiotic method uses dairy-free probiotics containing a dominant strain of lactobacillus. This approach is more consistent and faster than wild fermentation, producing a finished product in just one to three days. It’s ideal for raw dessert applications because it offers a sharper, more controlled flavor profile and minimizes the risk of contamination.

Choose high-quality, dairy-free probiotics without added ingredients to ensure the best results. This method cultures cashews to create bases for desserts.

Starter Cultures

You can also achieve fermentation by using various starter cultures, each bringing unique flavor and characteristics to the finished product. These include:

• Kefir grains: Mildly tangy, suitable for creamy desserts.
• Sauerkraut and kimchi brine: Savory and bold, ideal for vegan cheeses.
• Miso and rejuvelac: Umami-rich, perfect for cultured nut cheeses.
• Kombucha and ginger bug: Sweet and effervescent, great for fermenting fruits or making raw dessert glazes.

When culturing frostings, cheesecake bases, or cake fillings, you must taste the mixture every 12 hours to achieve the desired tanginess. The culturing process can take anywhere from 12 to 48 hours; the longer it ferments, the tangier it becomes. If no sourness develops after 24 hours, the culture may be inactive.

Health Benefits of Fermented Raw Desserts

Incorporating fermented components into raw desserts offers several health advantages:

• Boosts the immune system: Probiotics promote a healthy gut flora balance.
• Aids digestion: The fermentation process breaks down starches and sugars, making the dessert easier to digest.
• Increases nutrient availability: Nutrients become more bioavailable after fermentation.
• Supports brain health: Fermented foods can increase serotonin levels, enhancing mood and cognitive function.

Bringing Fermentation to Your Raw Desserts

Fermented ingredients can elevate raw desserts, adding complexity to both flavor and texture. Coconut yogurt, for example, is a versatile addition that can be layered in breakfast parfaits, blended into smoothie bowls or used in raw vegan cheesecakes.

Cultured cashews bring a rich, creamy texture to both sweet and savory applications. They can be blended into alfredo sauces, used as a base for sweet mascarpone creams, or incorporated into dressings.

The cultured cashew base is an exceptionally versatile ingredient. Its rich and creamy texture makes it perfect for various raw desserts, including frostings, cheesecakes and cake fillings. Chefs can craft unique recipes by experimenting with different fermentation times and flavor combinations.

Tips for Successful Fermentation

• Ensure all equipment is clean to avoid contamination.
• Store cultures in a dark, warm environment, as UV light can harm the bacteria.
• Keep fermented foods submerged in brine to prevent mold.
• Transfer to the refrigerator once the desired flavor is reached to slow down the fermentation process.

Conclusion

Fermentation is a powerful technique that brings raw desserts to a new level of complexity and nutrition. Pastry chefs can create innovative and healthful desserts that resonate with today’s wellness-focused consumers by understanding the basics of culturing, experimenting with different probiotic strains and mastering the art of balancing tangy and sweet. Incorporate fermentation into your raw desserts to craft delicious creations that are beneficial for the gut and overall well-being.

Cultured Creamy Cashew Base Recipe

• 2 cups cashews, soaked for 2 hours and rinsed
• 2 capsules dairy-free probiotics capsules, powder removed
• ¼ cup filtered water

1. Open the probiotic capsules and empty them into the blender and water. Put the probiotics and water into the blender first so they blend into the recipe easily. Add the cashews and blend using your tamper until incorporated. It won’t be easy to blend, but it does not need to be perfectly smooth, because you will blend it again with other ingredients when you’re done culturing.

2. Transfer the mixture to a glass bowl and cover with parchment paper or cheesecloth. Cover the bowl with a tea towel to protect it from UV light. Place the bowl in a warm, dark area for 24 to 48 hours. The longer you let it culture, the tangier it will taste.

3. Feel free to taste it every 12 hours until it’s reached your desired sour level. If it tastes tangy and sour, the culture is working and could take up to 24 hours. If you’re not ready to use the base but it is tangy enough, place it in the fridge to stop the fermentation.

Here are some delicious ways to flavor the cultured cashew base for cakes, cheesecakes, or frostings:

• Flavors and Liquids: To enhance the base with vibrant color and flavor, add nut milks, fresh or frozen berries, fruits, cacao powder or superfood powders.
• Sweeteners: Add natural sweetness with coconut sugar, agave or maple syrup.
• Binders: Achieve the perfect texture by incorporating coconut oil, cacao butter or coconut butter.

I hope this inspires you to experiment with fermentation in your raw desserts. From cultured cashew cheesecake fillings to tangy coconut yogurt parfaits, incorporating probiotics can elevate your creations’ flavor and nutritional value. Whether you’re new to fermentation or looking to refine your techniques, there’s much to explore in this ancient craft. Happy fermenting!

Driven by the motto, “With knowledge, anything is possible!” Crystal Bonnet is a raw food chef, instructor and cookbook author. She has dedicated more than 11 years to mastering the art of raw cuisine and desserts. Her journey includes developing plant-based menus for restaurants, catering health retreats in Canada and Europe and launching a raw chocolate and dessert business. Now, she empowers aspiring chefs worldwide through her online culinary school – Crystal Dawn Culinary.

(This article appeared in the Spring 2025 issue of Pastry Arts Magazine)