What makes a raw dessert special is often its unique ingredients. 
Used appropriately, these suggestions by Matthew Kenney of M.A.K.E. in Santa Monica, Calif., can add the perfect texture or taste.
*Agave—the most neutral flavor of any sweetener and very versatile, but better for desserts with a chewy texture, such as cookies and brownies, and creamy dishes.
*Nut flour—a sustainable by-product of making nut milk, since the pulp creates a great flour that can be used as a base for cakes and brownies.
*Irish Moss Paste—has the ability to lighten otherwise heavy recipes and act as a binding agent at the same time.
*Avocado—gives a rich creamy texture to desserts, while also adding healthy omega-3s.
*Raw Chocolate Chips—Matthew Kenney’s recipe for raw chocolate chips includes cashews, maple syrup, coconut oil, cacao powder and vanilla extract.
*If you enjoy healthful, delicious desserts, try one of these…
~ To-die-for Vegan & Raw Desserts
~ Fabulous Filipino Coconut Desserts
~ Gluten-free Chocolate Brownies
~ What Do I Do with This? Cooking with Strange Produce
