What Raw Really Means

A Pastry Chef’s Guide to Understanding Raw Ingredients

By Crystal Bonnet

In the world of pastry, “raw desserts” refer to vegan, plant-based, gluten-free creations prepared at temperatures below 114–118°F (46–48°C). This temperature threshold reflects the belief, supported by food science, that heat above this range begins to degrade certain enzymes and heat-sensitive nutrients.

Raw desserts prioritize whole, minimally-processed ingredients and avoid traditional baking methods. Instead, chefs use chilling, freezing, dehydration, fermentation, blending and processing to create textures that rival cooked desserts.

The Raw Threshold: Why 118°F?

The temperature threshold of 118°F (48°C) is based on scientific studies showing that enzymes (biological catalysts essential for digestion and metabolism) begin to denature above this point.

• Research highlighted in the Journal of Nutrition and Food Sciences demonstrates that plant enzymes such as amylase and lipase begin to denature above 118°F.
• A study in Food Chemistry — Food Chemistry (Zhou et al., 2018) — confirms that heat-sensitive phytonutrients, including vitamin C, certain polyphenols and carotenoids, decline rapidly when exposed to higher cooking temperatures.

While not all nutrients are destroyed by heat, raw desserts retain a higher enzymatic and antioxidant potential, supporting improved nutrient digestion, assimilation and overall vitality.

What Are Raw Desserts Made From?

Raw desserts rely on a repertoire of nutrient-dense, natural ingredients, allowing chefs to build flavor, texture, structure, and mouthfeel without heat. Foundational components include:

• Raw (unroasted) nuts and seeds (often sprouted or activated)
• Coconut and cacao products
• Fresh, dried and freeze-dried fruits
• Unrefined and whole-food sweeteners
• Cold-pressed oils
• Superfoods and functional powders
• Spices, herbs and flavor extracts
• Certain vegetables (e.g., beets, carrots, zucchini)

This whole-food approach offers depth of flavor and textures without processed flours, refined sugars, animal products or dairy.

Nutritional Qualities of Raw Desserts

Because raw desserts avoid high heat and rely on minimally-processed, plant-focused ingredients, they naturally contain:

• Polyphenols
• Fiber
• Vitamins & minerals
• Phytonutrients & antioxidants
• Beneficial fats
• Enzymes

These qualities make raw desserts feel indulgent while still supporting overall well-being, which is why raw pastry continues to attract both chefs and health-focused consumers.

So, What Is Actually Raw?

Raw cuisine is usually defined as vegan and uses whole foods kept below 118°F. In reality, though, many ingredients used in raw desserts, while common staples, aren’t truly raw because of how they’re processed.

Most raw pastry chefs choose the least-processed, closest-to-whole versions available, even if those ingredients have been exposed to some heat during production.

Instead of baking, we use a dehydrator to create “baked” textures while staying under 118°F. We also sprout or activate certain ingredients to improve digestion and nutrient absorption. Still, the most significant area in which raw desserts vary is in ingredient sourcing.

Ingredients That Are Considered Raw

These ingredients are sourced truly raw:

• Raw nuts and seeds (preferably used after soaking)
• Raw cold-pressed coconut and sesame oil
• Oat groats (used activated)
• Sea moss paste
• Homemade plant milks
• Raw fruits and vegetables
• Young coconut meat

These offer the highest enzymatic potential and maintain the nutritional profile associated with raw cuisine.

Ingredients Commonly Used in Raw Desserts That Are Not Fully Raw

This is where clarity is essential, and I teach this in my courses. Many popular raw ingredients undergo heat during harvesting, processing or safety treatment:

1. Dried Coconut

This is typically dried at temperatures well above the raw threshold to prevent Salmonella.

2. California Almonds

By law, U.S. almonds must be pasteurized via steam or heat treatment, unless imported from Europe. This is due to a past E. coli and Salmonella outbreak with raw almonds in the US.

3. Cashews

Cashews contain a toxic resin (urushiol) in their shells. To remove it safely, you must steam and heat-treat the outer shells, so cashews are never truly raw unless you can source “truly raw” cashews, which are available but much more expensive.

4. Cacao Products

Although cacao can be “unroasted,” fermentation and drying often exceed 118°F. Some producers maintain lower temperatures, but the process varies widely.

5. Sweeteners

Most sweeteners, such as coconut nectar, maple syrup, coconut sugar (crystallized) and agave, are heated during production. 

6. Agar-Agar

Agar-agar requires heat to activate its gelling properties, which means it cannot be considered a raw ingredient.

7. Nut & Seed Butters

There are raw nut and seed butters available, but I prefer roasted butters for superior flavor, except for activated almond butter.

So, What Does Raw Truly Mean in Raw Pastry?

In professional raw pastry, the term raw represents:

• A no-bake method
• A focus on whole, plant-based ingredients
• Minimal processing
• Lower temperature food preparation
• Nutrient retention and flavor integrity
• Dairy-free, gluten-free, vegan formulations

Even when some ingredients exceed the raw threshold during production, the final dessert is not exposed to high heat. This keeps the finished creation nutrient-dense and rich in healthy fats while supporting the textures and experience guests expect from modern desserts.

Raw pastry is also a creative discipline, requiring innovation to mimic the structure of baked sweets. Raw-pastry chefs rely on thickening, dehydration, freezing, layering, chilling, blending, processing and ingredient chemistry. Raw pastry is both an art and a science.

Understanding what raw truly means helps pastry chefs make thoughtful choices, respect ingredient quality and enjoy the creative side of raw cuisine. We can create desserts that taste amazing, look beautiful and use clean, nourishing ingredients.

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Crystal Bonnet is a raw-food chef, instructor and cookbook author. She has dedicated more than 13 years to mastering the art of raw cuisine and desserts. She develops plant-based menus for restaurants, caters health retreats in Canada and Europe, and started her own raw chocolate and dessert business. She also runs the online culinary school, Crystal Dawn Culinary.

(This article appeared in the Winter 30 issue of Pastry Arts Magazine)