Springtime Alive!

Raw Picnic Class with Chef Chaya

Tips, tricks, and springtime recipes for day trips, picnics and simply delicious warm weather food!

On the Menu:

Dehydrated Onion Bread

Save the Tuna Salad

Cool Gazpacho Soup

Tangy Ginger Ale

Dehydrated Chocolate Fudge cookies

Announcing the first ever class through Living Vision in the hills of San Pablo, CA

Sunday May 31st. 1:00 – 3:00 pm Class

4:00 – 6:00 pm Hike and Picnic Lunch/Dinner

Class Cost: $50.00

Class & Picnic Lunch Cost: $65.00

Picnic Lunch Only: $20.00

Please register by contacting me directly: Chaya@thelivingvision.com.

**Please register for either the class or picnic lunch by  Wednesday the 27th. If it is later contact me directly and I will let you know if there are still spaces or extra lunches available: Chaya@thelivingvision.com
All Classes include detailed recipe packets, and samples of all the food! I look forward to seeing you there, Chaya

Just in case you were interested in seeing some of my new (and old) creations, here’s a glimpse enjoy!

Raw Cakes:

Strawberry Chocolate Wedding cake with a Vanilla Cream frosting.

Single Layer, Chocolate/Strawberry Wedding Cake with Cashew Free Cacao Frosting.

Peaches N’ Cream, Layered Cake.

Strawberry Shortcake

Carrot Goji Berry Cake

German Chocolate Cake

Orange/Chocolate Layered cake w/ Hazelnut Flour

Chocolate Layered Cake w/ Raspberry Frosting

Cheesecakes:

Pear/Ginger Cheesecake w/Cacao Crust

A few different styles on a Peachy Cheesecake

Pecan Turtle Cheesecake

Raw Pies and Tarts:

Fresh Fruit Tart, with a Bavarian style custard cream

Tropical Fruit Pie with a Dreamy Coconut Cream

Chocolate Hazelnut Bliss Pie

Strawberry Meringue Pie

Raw Hazelnut Ganache Truffles:

The Makings of a dazzling Pie Crust:

Thank you for enjoying my art, and check back for more to come.

If you are interested in purchasing a dessert for any occasion please contact me via email: Chaya@thelivingvision.com

Chocolate Peppermint Haystacks

1/2 Cup Cold Pressed Coconut Oil
1/4 Cup Raw Cacao Butter
1/4 Cup Blue Agave Nectar
2 Tbs. Wild Local Honey
1 tsp Vanilla
1/4 tsp. Crystal Salt
9 drops organic peppermint oil

~Process all above ingredients in food processor for 3-5 minutes or until completely emulsified.

~Transfer to a bowl and stir in by hand:

1 1/2 Cup Raw Cacao Powder
1 1/2 Cup Shredded Coconut

~Place a Tbs. dollop of mixture onto a cookie tray.

~When your cookie sheet is full set the haystacks in your fridge for 10-15 minutes.

~That’s it, take a bite and enjoy!

~Store in a glass jar or other sealed container in your fridge or freezer for up to 3 months.