-2.png)
What is raw chocolate?
Delicious and wholesome sweets made without sugar, wheat, or dairy products.
What are raw sweets? Sweets that utilize nutrients without using refined sugar, wheat flour, or dairy products.
Raw sweets are desserts based on the concept of "raw" sweets, prepared at temperatures of 48-50°C or below.
It is made without refined sugar, wheat flour, or dairy products, using ingredients such as nuts, fruits, natural sweeteners, and cocoa.
By minimizing heating, you can preserve as many vitamins, enzymes, and minerals as possible, making it appealing because it combines a visually appealing presentation with a sense of guilt-free enjoyment.
What are raw sweets? | Basic concepts and characteristics
Raw sweets are sweets made without using refined sugar, flour, or dairy products, and with as little heat as possible.
Also known as "edible supplements," these products are characterized by using highly nutritious ingredients such as nuts, dried fruits, natural sweeteners (such as maple syrup and agave syrup), cacao, and superfoods to maximize nutritional value.
It is attracting attention because it does not easily destroy enzymes, vitamins, and minerals, allowing you to consume nutrients as they are.
⸻
The benefits of raw sweets
• Highly nutritious: Rich in vitamins, minerals, and dietary fiber from nuts and fruits.
• Beneficial for beauty and health: Rich in antioxidants and plant-based protein, it also helps regulate intestinal environment.
• Gluten-free and vegan: Made without wheat flour or dairy products, it can be adapted to a wide range of diets.
• Guilt-free sweets: Sweets that are gentle on the body, with less sugar and additives.
⸻
The connection with raw food
"Raw" means raw or alive, and is a diet that aims to consume nutrients without destroying them as much as possible.
Raw sweets applies this concept to desserts, allowing you to enjoy their sweetness and beauty while also providing healthy nutrition.
(For more information on raw food, see →)
The appeal of roast sweets
Raw sweets are also known as "edible supplements" and are sweets that delight both the mind and body.
The biggest appeal is that it combines deliciousness and elegance while valuing health and beauty.
⸻
Characteristics of the Low Patissier method
Our association's raw pastry chef course allows you to systematically learn how to make beautiful and nutritious raw sweets.
We don't just make "no-bake sweets," but also aim to make high-quality, delicious, truly raw vegan sweets, teaching professional techniques that involve changing sweeteners and ingredients while considering the balance of texture and sweetness, and also taking into consideration shelf life.
You will learn how to make a variety of cakes, including smooth cheesecake, ice cream cake, tart, and chocolate, and gain the skills to work in cafes and retail stores.
⸻
Q&A
Q1. Do raw sweets not require an oven at all?
A. The main feature is that it is not baked, but it is made using a dehydrator or frozen.
Q2. Do raw sweets last?
A. Because no preservatives are used, they do not last as long as commercially available sweets, but they can be enjoyed for several weeks to a month if frozen.
Q3. What ingredients do you use for raw sweets?
A. We mainly use natural ingredients, such as nuts, coconut, fruit, natural sweeteners, cacao, and superfoods.
Q4. Isn't it high in calories?
A. Nuts and coconuts are high in energy, but they also contain good fats and nutrients. They are characterized by the fact that even a small amount leaves you feeling satisfied.
Where can I learn about raw sweets?
A. You can learn at the "Low Pastry Chef Course" run by the Low Chocolatier Association, which is based at "&LAB Tokyo," run by Chie Ando, a chef with expertise in raw food and fermentation. Its distinctive feature is that it allows systematic learning for everyone from beginners to professionals.
⸻
Differences from ordinary sweets | Comparison of ingredients, sweeteners, and manufacturing methods
Raw sweets differ significantly from typical sweets in three ways: they are not baked, they do not use refined sugar, and they do not use dairy or eggs.
The goal is to preserve the nutrients (enzymes, vitamins, and minerals) contained in the ingredients as much as possible without destroying them.
What are raw sweets?
The appeal of raw sweets lies in the fact that you can get nutrients while enjoying a delicious meal .
A key feature of raw sweets is that they tend to retain nutrients that are destroyed by heating and refining in typical confectionery.
Nuts, fruits, and superfoods commonly used in raw sweets are rich in vitamins, minerals, enzymes, dietary fiber, and polyphenols . These components work together to support beauty, metabolism, and immunity.
⸻
Main nutrients and their effects
Vitamins C, E, and beta-carotene
It has antioxidant properties, protecting skin and cells from oxidative stress. It is an essential ingredient for beauty and anti-aging.
Minerals (magnesium, potassium, iron, etc.)
It assists enzymatic reactions in the body, supporting metabolism and energy production. It helps build a body that is less prone to fatigue.
Dietary fiber
It improves the intestinal environment, aiding in detoxification and bowel movements. It also helps you feel full more easily, preventing overeating.
Enzymes
It supports digestion and absorption, reducing post-meal discomfort. Cooking at temperatures below 48-50°C allows you to incorporate live enzymes.
Polyphenols and flavonoids
Antioxidants, abundant in cocoa and berries, help prevent aging and inflammation, while also supporting blood flow.
⸻
Raw sweets are not just "sweet treats," but natural sweets that help balance the mind and body.
It's perfect as a reward when you're tired, or as a daily source of nutrition.
Commonly Used Ingredients and Substitutions | Substitutes for Nuts, Natural Sweeteners, and Dairy Products
Raw sweets are sweets made without using refined sugar, flour, or dairy products, and with as little heat as possible.
Also known as "edible supplements," these products are characterized by using highly nutritious ingredients such as nuts, dried fruits, natural sweeteners (such as maple syrup and agave syrup), cacao, and superfoods to maximize nutritional value.
It is attracting attention because it does not easily destroy enzymes, vitamins, and minerals, allowing you to consume nutrients as they are.
⸻
The benefits of raw sweets
• Highly nutritious: Rich in vitamins, minerals, and dietary fiber from nuts and fruits.
• Beneficial for beauty and health: Rich in antioxidants and plant-based protein, it also helps regulate intestinal environment.
• Gluten-free and vegan: Made without wheat flour or dairy products, it can be adapted to a wide range of diets.
• Guilt-free sweets: Sweets that are gentle on the body, with less sugar and additives.
⸻
The connection with raw food
"Raw" means raw or alive, and is a diet that aims to consume nutrients without destroying them as much as possible.
Raw sweets applies this concept to desserts, allowing you to enjoy their sweetness and beauty while also providing healthy nutrition.
(For more information on raw food, see →)
The appeal of roast sweets
Raw sweets are also known as "edible supplements" and are sweets that delight both the mind and body.
The biggest appeal is that it combines deliciousness and elegance while valuing health and beauty.
⸻
Characteristics of the Low Patissier method
Our association's raw pastry chef course allows you to systematically learn how to make beautiful and nutritious raw sweets.
We don't just make "no-bake sweets," but also aim to make high-quality, delicious, truly raw vegan sweets, teaching professional techniques that involve changing sweeteners and ingredients while considering the balance of texture and sweetness, and also taking into consideration shelf life.
You will learn how to make a variety of cakes, including smooth cheesecake, ice cream cake, tart, and chocolate, and gain the skills to work in cafes and retail stores.
⸻
Q&A
Q1. Do raw sweets not require an oven at all?
A. The main feature is that it is not baked, but it is made using a dehydrator or frozen.
Q2. Do raw sweets last?
A. Because no preservatives are used, they do not last as long as commercially available sweets, but they can be enjoyed for several weeks to a month if frozen.
Q3. What ingredients do you use for raw sweets?
A. We mainly use natural ingredients, such as nuts, coconut, fruit, natural sweeteners, cacao, and superfoods.
Q4. Isn't it high in calories?
A. Nuts and coconuts are high in energy, but they also contain good fats and nutrients. They are characterized by the fact that even a small amount leaves you feeling satisfied.
Where can I learn about raw sweets?
A. You can learn at the "Low Pastry Chef Course" run by the Low Chocolatier Association, which is based at "&LAB Tokyo," run by Chie Ando, a chef with expertise in raw food and fermentation. Its distinctive feature is that it allows systematic learning for everyone from beginners to professionals.
⸻
Raw sweets are sweets made without using refined sugar, flour, or dairy products, and with as little heat as possible.
Also known as "edible supplements," these products are characterized by using highly nutritious ingredients such as nuts, dried fruits, natural sweeteners (such as maple syrup and agave syrup), cacao, and superfoods to maximize nutritional value.
It is attracting attention because it does not easily destroy enzymes, vitamins, and minerals, allowing you to consume nutrients as they are.
⸻
The benefits of raw sweets
• Highly nutritious: Rich in vitamins, minerals, and dietary fiber from nuts and fruits.
• Beneficial for beauty and health: Rich in antioxidants and plant-based protein, it also helps regulate intestinal environment.
• Gluten-free and vegan: Made without wheat flour or dairy products, it can be adapted to a wide range of diets.
• Guilt-free sweets: Sweets that are gentle on the body, with less sugar and additives.
⸻
The connection with raw food
"Raw" means raw or alive, and is a diet that aims to consume nutrients without destroying them as much as possible.
Raw sweets applies this concept to desserts, allowing you to enjoy their sweetness and beauty while also providing healthy nutrition.
(For more information on raw food, see →)
The appeal of roast sweets
Raw sweets are also known as "edible supplements" and are sweets that delight both the mind and body.
The biggest appeal is that it combines deliciousness and elegance while valuing health and beauty.
⸻
Characteristics of the Low Patissier method
Our association's raw pastry chef course allows you to systematically learn how to make beautiful and nutritious raw sweets.
We don't just make "no-bake sweets," but also aim to make high-quality, delicious, truly raw vegan sweets, teaching professional techniques that involve changing sweeteners and ingredients while considering the balance of texture and sweetness, and also taking into consideration shelf life.
You will learn how to make a variety of cakes, including smooth cheesecake, ice cream cake, tart, and chocolate, and gain the skills to work in cafes and retail stores.
⸻
Q&A
Q1. Do raw sweets not require an oven at all?
A. The main feature is that it is not baked, but it is made using a dehydrator or frozen.
Q2. Do raw sweets last?
A. Because no preservatives are used, they do not last as long as commercially available sweets, but they can be enjoyed for several weeks to a month if frozen.
Q3. What ingredients do you use for raw sweets?
A. We mainly use natural ingredients, such as nuts, coconut, fruit, natural sweeteners, cacao, and superfoods.
Q4. Isn't it high in calories?
A. Nuts and coconuts are high in energy, but they also contain good fats and nutrients. They are characterized by the fact that even a small amount leaves you feeling satisfied.
Where can I learn about raw sweets?
A. You can learn at the "Low Pastry Chef Course" run by the Low Chocolatier Association, which is based at "&LAB Tokyo," run by Chie Ando, a chef with expertise in raw food and fermentation. Its distinctive feature is that it allows systematic learning for everyone from beginners to professionals.
⸻
Typical raw dessert recipes: Cheesecake / Tart / Brownie / Ice cream
Many raw sweets have such authentic flavors and appearances that you wouldn't believe they're made without baking.
Here, we'll introduce the characteristics and key points regarding the materials used, using four representative types as examples.
Raw cheesecake
Based on cashews and coconut oil, the lemon juice adds acidity to recreate the rich flavor of cheese.
By using maple syrup instead of white sugar and chilling it to solidify, you can achieve a smooth, melt-in-your-mouth texture.
Recommended ingredients: Cashew nuts, lemon juice, maple syrup, coconut oil
Raw tart
This highly decorative dessert features a base made from crushed nuts and dates, layered with fruit puree and raw chocolate.
It offers a delightful contrast in textures and is also suitable for creating visually appealing presentations.
Recommended ingredients: almonds, dates, cocoa butter, seasonal fruits
Raw Brownie
A rich brownie that doesn't require baking. Made with cocoa powder and nuts for a moist texture.
It features natural sweetness without the use of refined sugar and the fragrant aroma of cocoa.
Recommended ingredients: raw cocoa powder, walnuts, almonds, dates
Raw ice cream
This plant-based ice cream is made without dairy products, using coconut milk and frozen fruit instead.
By utilizing the natural colors and sweetness of the ingredients, it is rich in vitamins and has a light texture.
Recommended ingredients: banana, coconut milk, blueberries, spirulina powder
summary
The reason why all raw sweets are delicious despite not being baked is because they make the most of the power of the ingredients.
This dessert satisfies both nutritional needs and visual appeal, making it perfect for everyday enjoyment and special occasions.
With further refinement of your techniques, you can make cookies, cream puffs, raw chocolate, pancakes, opera cakes, crème brûlée pudding, and more...
You can enjoy a wider variety of raw sweets.
Making raw sweets involves simple steps like mixing and solidifying, but it's actually packed with delicate techniques, such as temperature control and the compatibility of ingredients.
By learning the "temperature, time, and combination" needed to create a smooth texture and beautiful layers, you can get closer to achieving a professional-level finish.
Connection to raw food
"Raw" means "raw" or "living," and it refers to a dietary approach that aims to consume nutrients while preserving them as much as possible.
Raw sweets apply this concept to desserts, offering a way to enjoy sweetness and visual appeal while providing gentle nutrition for the body.
(For more details → What is raw food?)
Raw sweets are sometimes called "edible supplements" and are loved by people who value both health and beauty.
Using the bounty of nature, these sweets delight both mind and body. That's the charm of raw sweets.
Key points of the low-cost pastry chef method: Designing for melt-in-your-mouth texture, sweetness, and shelf life.
Making raw sweets isn't simply about "not baking" them.
It is important to understand the characteristics of the ingredients and to determine the right balance of temperature, texture, and sweetness.
Our association provides systematic instruction in the theoretically-based "Raw Pastry Chef Method."
1. Design for melt-in-the-mouth texture
Taking advantage of the characteristics of ingredients that melt at high temperatures, such as cocoa butter and coconut oil,
We aim for a texture that doesn't become too hard even when chilled, and melts softly in your mouth.
We recreate "smoothness" through the combination of materials and temperature control.
2. Balance of sweetness
Instead of refined sugar, we use naturally derived sweeteners such as maple syrup and dates.
We designed it not only for its sweetness, but also for its aroma, richness, and light aftertaste.
A true pastry chef's skill lies in bringing out the natural sweetness of fruits and nuts.
3. Strategies for preservation
Raw sweets do not use preservatives,
Moisture content, fat balance, and temperature control are crucial factors affecting taste and safety.
One of the techniques involved is to devise ways to ensure that the texture remains unchanged after thawing, assuming that the product will be frozen or refrigerated.
4. Longevity of color and fragrance
In raw desserts that are not heated, it is important to preserve the color and aroma of the natural ingredients.
By utilizing ingredients with high antioxidant properties (such as spirulina, cocoa, and berries),
We take measures to maintain the beautiful color and flavor for as long as possible.
5. Sweets that nourish both mind and body.
The purpose of the low-cost pastry chef method is
To achieve "deliciousness," "nutrition," and "beauty" all at once.
We aim to create sweets that, beyond their visually stunning appearance, allow you to feel the vitality of the ingredients.
Raw sweets are sweets made without using refined sugar, flour, or dairy products, and with as little heat as possible.
Also known as "edible supplements," these products are characterized by using highly nutritious ingredients such as nuts, dried fruits, natural sweeteners (such as maple syrup and agave syrup), cacao, and superfoods to maximize nutritional value.
It is attracting attention because it does not easily destroy enzymes, vitamins, and minerals, allowing you to consume nutrients as they are.
⸻
The benefits of raw sweets
• Highly nutritious: Rich in vitamins, minerals, and dietary fiber from nuts and fruits.
• Beneficial for beauty and health: Rich in antioxidants and plant-based protein, it also helps regulate intestinal environment.
• Gluten-free and vegan: Made without wheat flour or dairy products, it can be adapted to a wide range of diets.
• Guilt-free sweets: Sweets that are gentle on the body, with less sugar and additives.
⸻
The connection with raw food
"Raw" means raw or alive, and is a diet that aims to consume nutrients without destroying them as much as possible.
Raw sweets applies this concept to desserts, allowing you to enjoy their sweetness and beauty while also providing healthy nutrition.
(For more information on raw food, see →)
The appeal of roast sweets
Raw sweets are also known as "edible supplements" and are sweets that delight both the mind and body.
The biggest appeal is that it combines deliciousness and elegance while valuing health and beauty.
⸻
Characteristics of the Low Patissier method
Our association's raw pastry chef course allows you to systematically learn how to make beautiful and nutritious raw sweets.
We don't just make "no-bake sweets," but also aim to make high-quality, delicious, truly raw vegan sweets, teaching professional techniques that involve changing sweeteners and ingredients while considering the balance of texture and sweetness, and also taking into consideration shelf life.
You will learn how to make a variety of cakes, including smooth cheesecake, ice cream cake, tart, and chocolate, and gain the skills to work in cafes and retail stores.
⸻
Q&A
Q1. Do raw sweets not require an oven at all?
A. The main feature is that it is not baked, but it is made using a dehydrator or frozen.
Q2. Do raw sweets last?
A. Because no preservatives are used, they do not last as long as commercially available sweets, but they can be enjoyed for several weeks to a month if frozen.
Q3. What ingredients do you use for raw sweets?
A. We mainly use natural ingredients, such as nuts, coconut, fruit, natural sweeteners, cacao, and superfoods.
Q4. Isn't it high in calories?
A. Nuts and coconuts are high in energy, but they also contain good fats and nutrients. They are characterized by the fact that even a small amount leaves you feeling satisfied.
Where can I learn about raw sweets?
A. You can learn at the "Low Pastry Chef Course" run by the Low Chocolatier Association, which is based at "&LAB Tokyo," run by Chie Ando, a chef with expertise in raw food and fermentation. Its distinctive feature is that it allows systematic learning for everyone from beginners to professionals.
⸻
Q1. Do you not use an oven when making raw sweets?
A. The main characteristic is that it's basically "not baked."
By using the concepts of "cooling and solidifying" and "removing moisture at low temperatures," we preserve the flavor and enzymes of the ingredients.
Furthermore, by applying raw food techniques and utilizing dehydrators, refrigerators, and freezers,
It allows you to freely express texture and melt-in-your-mouth quality.
Q2. How long do raw sweets keep?
A. Because no preservatives are used, it does not have the same shelf life as commercially available products.
It can be enjoyed for 2-3 days in the refrigerator or 2-3 weeks in the freezer.
After freezing, thawing it slowly at room temperature will preserve its flavor and allow you to enjoy it without any loss of taste.
Q3. What materials will you be using?
A. We mainly use nuts, coconut, dried fruit, natural sweeteners, cocoa, and superfoods.
It is made using plant-based ingredients and does not contain eggs, dairy products, refined sugar, or wheat flour.
The way you choose your ingredients can greatly change the way you express the taste, texture, and color of your dish.
In recent years, nut-free raw sweets have also been gaining attention from the perspectives of allergies and sustainability.
Q4. Is it high in calories?
A. Nuts and coconuts are relatively high in energy,
In return, it is rich in high-quality lipids, vitamins, minerals, and enzymes.
The appeal of raw sweets lies in the fact that they provide a feeling of satisfaction even in small amounts and help prevent a rapid rise in blood sugar levels.
Q5. Where can I learn how to make raw sweets?
A. The company is headed by Chie Ando, a chef with extensive knowledge of raw food and fermentation.
The Raw Chocolatier Association, based at "＆LAB TOKYO"
You can learn this in the Raw Sweets Master Course and the Raw Pastry Chef Course.
We offer a curriculum designed for everyone from beginners to those aspiring to become professionals, allowing you to learn systematically and step-by step.
Learn More | Recommended Books and Pastry Chef Courses
For those who want to learn more about the appeal of raw sweets.
Here, we introduce books and courses that allow you to systematically understand the subject from theory to practice.
"＆RAW LIVING Step 1 - The Raw Food Textbook"
Based on evidence and theory supervised by physicians,
This book provides a clear and easy-to-understand explanation of the fundamentals of enzyme nutrition, fermentation, and raw food.
This is recommended for those who want to develop healthy eating habits for a beautiful and fulfilling life.
▶ Click here for more details about the book (Amazon link)
Raw Sweets Master Course
A practical course for those who want to learn how to make raw sweets.
From selecting ingredients and using a food processor to adjusting sweeteners and storage tips,
You can learn the fundamentals while experiencing the joy of making delicious and beautiful sweets.
▶ View the Raw Sweets Master Course
Raw Pastry Chef Course (Professional Course)
A premium class pursuing higher technology and design.
Applicable to actual sales, such as cafes, patisseries, and product development.
You will systematically acquire "highly reproducible recipe structures" and "professional finishing techniques."
▶ View the raw pastry chef course
For those who want to work in the food industry
Knowledge of raw sweets and raw food,
It can be applied to a wide range of fields, including cafes, cooking classes, online courses, and product development.
Why not connect your knowledge of food to your work, in a way that suits your lifestyle?
©2025 &LAB TOKYO | Chie Ando Official Website
The official website of the Raw Chocolatier Association (operated by &LAB TOKYO)
