I was so excited to see the new book Ani’s Raw Food Desserts on the shelves at Meadowsweet Market. Raw desserts are perfect for summer because they use fresh fruits and even veggies to create truly delicious treats that are much healthier, lighter, and have less calories than traditional desserts. I tried the Raspberry Ganache Fudge Cake recipe. If you are intimidated by raw foods because you think they are time consuming  or difficult to prepare, I’ll say right now that this recipe only took about 15 minutes. I halved the recipe and used my smaller food chopper, so clean-up was also a breeze. The dates and walnuts clumped together at first, but I just molded them by hand into the round cake shape I wanted. I used organic, raw, blue agave nectar for the first time and was very impressed.  It is better and more flavorful than the vegetable glycerin that I usually use.  I will note that I think this dessert definitely benefits from a couple of hours sitting in the fridge firming up.  The texture is better and it plates better after cooling.  Presentation is important when it comes to raw food.  That said, I thought the Frosting for the Ganache Fudge Cake  Frosting was incredible straight out of the food processor . Very sweet with a good texture and filling without being heavy, I will certainly be making this recipe again.  I may try using soaked raisins as an economical alternative to medjool dates.  I’m hooked on the Agave nectar, but you may try using raw honey in it’s place.  Raw recipes are really fun to experiment with.  Try something different this summer, go raw!