Unconventional Treats Premium

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The premium version of Unconventional Treats alternative dessert system including the full color pdf ebook, print-friendly ebook, 29 video lessons and interactive forums to share your progress and get all your questions answered as you experiment and learn.

What You'll Learn

  • 01 Equipment Tips

    • 1 Power Blenders vs Regular Blenders
    • 2 Blender vs Food Processor for Cake Fillings
    • 3 Lining Your Pans
    • 4 How to Size a Cake Recipe Up / Down
    • 5 Using Cup Measurements vs Weights
    • 6 Correct Oven Temperature
  • 02 Nut Soaking & Nut Milk

    • 7 Nut Soaking Techniques
    • 8 How to Make Nut Milk
    • 9 Nut Milk Variations
    • 10 Quick Nut Milk Alternative
  • 03 Nut Butter

    • 11 Making Nut Butter – Food Processor
    • 12 Making Nut Butter – Blender Method
  • 04 Coconut Products

    • 13 Working with Coconut Oil
    • 14 Making Coconut Butter
    • 15 Using Coconut Cream in a Recipe
    • 16 Making Coconut Whipped Cream
    • 17 Why Coconut Flour Doesn’t Substitute Well
  • 05 Chocolate

    • 18 Cocoa Powder vs Cacao Powder
    • 19 How to Shred Cacao Butter
    • 20 Melting Cacao
    • 21 DIY Magic Shell
    • 22 How to Make Chocolates
    • 23 Saving Leftover Chocolate
    • 24 How to Get Chocolate to Set Neatly
    • 25 Melting Chocolate
  • 06 Other Dessert Prep Products

    • 26 Vanilla Bean Products
    • 27 Medjool Dates vs Other Dates
    • 28 Working with Molasses
    • 29 Making Nut Flour
    • 30 Making Instant Jam
  • 07 Raw Cake Tips

    • 31 Making Raw Cakes is Easy
    • 32 Assemble a Raw Cake
    • 33 Even Layers
    • 34 Best Way to Slice a Raw Cake
    • 35 How to Transport a Raw Cake
    • 36 How to Store a Raw Cake
  • 08 Cake / Dessert Decorating

    • 37 Making Decorative Patterns
    • 38 Decorating Desserts Naturally
    • 39 How to Dust Desserts
    • 40 Decorating Cakes with Handmade Chocolates
  • 09 Tips for Other Dessert Types

    • 41 Anatomy of a Nut Butter Ice Cream
    • 42 Anatomy of a Nice Cream
    • 43 Anatomy of a Raw Tart Crust
    • 44 Bliss Balls
    • 45 Rolling Out Cutout Cookies