In raw desserts,we use superfood powders, vegetables and fruits to add vibrant colors to desserts. Not only are they natural, but they are also nutrient dense. Unlike chemical dyes, which are synthesized from petroleum and other harmful chemicals, natural dyes come from edible plants that are safe for consumption.
The health risks associated with artificial food dyes are well-documented. Studies have shown that synthetic dyes can lead to a variety of adverse health effects. For instance, a study published in the journal Clinical Pediatrics found that artificial food colors were linked to hyperactivity and behavioral issues in children. Another study in The Lancet highlighted the potential for these dyes to cause allergic reactions and exacerbate asthma symptoms. Furthermore, some dyes, such as Red 40 and Yellow 5, have been found to contain carcinogenic contaminants that pose long-term health risks.
In contrast, natural dyes not only avoid these harmful effects, but also contribute beneficial nutrients to desserts. By choosing natural dyes, pastry chefs can create desserts that are not only visually appealing but also healthier for their customers.
Before we dive into the ingredients used to produce natural colors, it’s important to understand color theory so you know how to work with these colors. Study the color wheel below. This will also help you with designing and decorating your desserts.
It’s fun to play around with superfood colors and see the result in your creations.Pair colors with their corresponding flavors (such as green with mint, yellow with lemon, etc.). A lot of these natural colors have flavors of their own such as freeze-dried fruits or fresh fruits.
When using these ingredients to create colors, remember that the larger the quantity, the darker the color. For instance, a little beet powder will create pink, but adding more volume will create magenta. When adding them to your recipes, start with a small amount and if needed, add more until you reach your desired amount.
- Red: True red is a difficult color to achieve naturally. But these options produce a similar color, deep magenta.
- Beet powder (generous amount)
- Beet juice
- Fresh strawberries and beet juice
- Strawberry juice and beet powder
- Pink: Pink is easy to achieve with natural ingredients and is my favorite color to work with.
- Freeze-dried pink pitaya powder (my to pick)
- Freeze-dried raspberry powder
- Freeze-dried strawberry powder
Only these options in the freeze-dried form will produce pink, because during the freeze-drying process, colors are not oxidized as they are when dehydrated or dried at high temperatures.
Magenta: Magenta is a deeper pink color. This is easy to achieve by adding a little beet powder to the ingredients listed above in the pink category. Hibiscus tea on its own also produces a beautiful magenta or can be mixed with dark berries to create a deeper color.
Yellow: Turmeric powder is the best option for creating yellow. If you want to get a bright yellow color, adding sugar alcohol such as erythritol or xylitol brightens the turmeric and creates a beautiful neon yellow color.
Orange: This color is achievable, but be careful with the flavor profile.
- Goji berry powder
- Carrot juice powder (not the most palatable ingredient)
- Turmeric juice or powder with beet juice or powder
- Fresh yams, butternut squash or pumpkin. Yes, you can eat butternut squash, yams and pumpkin raw. I use them quite a bit in my raw desserts. They go great in fall-flavored desserts such as a raw vegan pumpkin pie.
Pale Green: I’m not a fan of using spirulina or chlorella powder to achieve a green color. Spirulina has a blue undertone and chlorella is not a flattering color. Matcha powder or moringa leaf powder are my go-tos for a beautiful pastel green. Avocado also creates a pale green color in desserts. I use avocado in raw vegan key lime tarts or pistachio fillings.
Dark Green: There are quite a few options that produce a dark green color and are all highly nutritious superfoods.
- Chlorella
- Spinach juice or spinach powder
- Wheatgrass powder
- Barley grass juice powder
Blue: My favorite ingredient to use for blue is blue spirulina powder, also called phycocyanin. Butterfly pea flower tea, or powder (with no lemon juice, because lemon changes the color to purple), or purple cabbage juice also produce a blue color.
Purple: Purple is very easy to achieve; just think of all the dark purple berries.
- Blueberries, blueberry juice or freeze-dried blueberry powder
- Blackberries, blackberry juice or blackberry powder
- Maqui berry powder
- Purple sweet potato powder
- Butterfly pea flower tea or powder with lemon juice (lemon juice changes the PH of this flower, resulting in a purple color).
Some notes to consider when creating colors that I have discovered through experience:
- Freeze-dried ingredients such as fruits are lighter in color than dehydrated or dried ingredients, because, during the freeze-drying process, the colors do not oxidize as they do with heat. During oxidization, the ingredient’s color darkens.
- If using fresh berries, add a little lemon juice to help keep the color from oxidizing.
Use these superfood colors in fillings, frostings and garnishes. Even if your base recipes have already produced color with the ingredients you’re working with, add some superfood colors to boost the color – such as turmeric to lemon desserts or moringa powder mint desserts.
I hope you found this information helpful; here is a list of recommendations for sourcing superfood powders to color desserts:
References:
https://ncbi.nlm.nih.gov/pmc/articles/PMC3441937
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6483719
https://www.mcgill.ca/oss/article/food-health-news/food-dyes-science
Photos by Crystal Bonnet
Driven by the motto, “With knowledge, anything is possible!” Crystal Bonnet is a raw food chef, instructor, and cookbook author. She has dedicated over 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 Summer 2024 issue of Pastry Arts Magazine)
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