Being vegan, paleo or gluten-free diet shouldn’t stop you from enjoying sweet treats!
In this fun, hands-on workshop Joanna Marie Nicholson will share with you a basket of amazing tips, tricks and techniques for making delicious raw, vegan and gluten-free desserts. Participants get to practice (and nosh!) by making two healthy-yet-scrumptious treats: salted caramel cheesecake and coconut bliss bars. The best part is, no baking is required! These decadent treats are perfect additions to your recipe repertoire.
Joanna grew up surrounded by family, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here, she was able to hone her cooking style, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity, local ingredients, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen, she can be found cycling, running, dancing, writing, exploring places near and far and sharing good laughs with friends and family.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.