The Hardihood was set up by long-time friends Leah Garwood-Gowers and Daisy Kristiansen to prove that eating healthy desserts does not mean compromising on taste or beauty. Their range of handcrafted raw confectionery feature on their popular Instagram feed and comprise all natural ingredients and are completely free from refined sugar, gluten, wheat, dairy and soya. Raw Cake is a highly stylized guide to making beautiful, raw desserts that appeal to everyone. Fully illustrated and with one hundred recipes - from pistachio donuts to cookie dough ice cream, toffee cacao cheesecake to salted caramel crunch bars - and packed with food styling techniques, Raw Cake will help you to create sensational-looking healthy cakes and embrace what makes your body happy.
Beautifully illustrated raw dessert cookbook with one hundred recipes.
The Hardihood girls make going raw cool, their cakes are breathtakingly beautiful, irresistibly scrumptious and packed full of goodness. This book is a must for all -- Madeleine Shaw The Hardihood cakes are absolutely beautiful and incredibly delicious -- Deliciously Ella When it comes to 'clean' deserts, Hardihood were well ahead of the game. Their sophisticated, refined sugar-free confectionery not only satisfy the sweetest tooth, but also the fussiest eye. Consider this the future of fashionable dining Vogue The Hardihood gives raw cake a good name, delicious, beautiful and nutritious, we love it! Evening Standard The Hardihood offers innovative ways to use ingredients we all know and love. They make the perfect indulgent treats for anyone wanting to satisfy their sweet tooth more naturally Danielle Copperman, qualified nutritionist and founder of Qnola
Friends for almost a decade, Daisy Kristiansen and Leah Garwood-Gowers met at a dinner party where they soon found they were the only ones laughing at each other's jokes. They founded The Hardihood in 2014 after boarding the sugar-free bandwagon towards a more vibrant lifestyle. They bought a basic blender, some nuts, dates and coconut oil and began experimenting with making raw desserts in their homes in Dalston. These days, inspired by modern alchemy, they create decadent, abundant, raw confectionery from their kitchen in Shoreditch.