CNS

A Valentine’s Day Chocolate Celebration

Learn how to make delicious, healthy, oil-free desserts in this live, hands-on class!

How Does a Whole Food, Plant-Based Chocolate Celebration Sound?

Imagine creating decadent, plant-based chocolate desserts that not only satisfy your sweet tooth but are also made with wholesome ingredients. 

This class offers a hands-on opportunity to learn techniques that will transform your baking, and you’ll get a bonus eBook packed with recipes to continue your chocolate journey. Plus, the class is recorded, so you can revisit the tips and recipes anytime. As a plus, you receive access to CNS Kitchen, a free T. Colin Campbell Center for Nutrition Studies (CNS) community that offers members all the tools needed to live a successful WFPB lifestyle.

Inside the Class

Learning Outcomes

You’ll Learn How To:

  • Replace refined sugar in desserts with alternatives like dates, coconut sugar, and maple syrup.
  • Eliminate oil in recipes while maintaining rich, satisfying textures.
  • Substitute traditional baking staples with wholesome ingredients like beans, nut butters, dates, and fruit purées.
  • Balance flavors and textures to craft desserts that satisfy your sweet tooth naturally.

Key Benefits

Key Benefits:

  • Discover how flavorful, healthy desserts can be made without processed ingredients.
  • Access a recording of the class for future reference.
  • Receive an exclusive eBook filled with additional chocolate-themed recipes.
  • Gain access to CNS Kitchen, a free T. Colin Campbell Center for Nutrition Studies (CNS) community, offering members all the tools they need to live a successful WFPB lifestyle.
Learning Outcomes

Meet Your Instructor

Instructor

Chef Del Sroufe

Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.