Raw · Living · Unapologetic
Nothing touched an oven.
Everything tastes dangerous.
Cashew cream tortes. Cacao truffle bark. Dehydrated fig crusts that shatter like shortbread. Made entirely raw — for the moment your assumptions crack.
Trusted by 47 yoga studios, 12 wellness retreats across California
01 — Sight
Impossibly precise layers.
Cross-section a Sprout torte and you'll find architecture — five distinct strata, each with its own density, its own temperature on the tongue.
5
Living Layers
Activated Almond Crust
Dates + almonds + cacao — dehydrated 12h at 115°F
Cashew Caramel
Soaked cashews, Medjool dates, vanilla bean
Dark Cacao Ganache
72% Ecuadorian cacao, coconut cream, sea salt
Cashew Cream
Cold-pressed cashew, lemon, maple — 48h set
Fig & Rose Compote
Coachella Valley figs, dried rose petals, cardamom
"You take a bite expecting virtue. You get something that tastes like a memory of chocolate you weren't supposed to have."
02 — Texture
The drip that costs nothing
to make and everything
to resist.
Cashew caramel doesn't just pour — it moves like something alive. Thick enough to coat the back of a spoon, thin enough to find every crevice of a crust. It sets cold. It never cracks. It never burns.
No butter. No cream. No heat required.
03 — Scent & Origin
Every ingredient has a provenance.
Arriba Nacional, Ecuador
Ecuadorian Cacao
Single-origin, cold-pressed at 72% — floral, earthy, with a back note of tobacco that disappears into clean finish.
Coachella Valley, California
Medjool Dates
Sun-ripened in the same desert that inspired this palette. Caramel-dense, almost butterscotch. The natural binder that makes everything hold.
Kerala, India
Raw Cashews
Soaked 6–8 hours, then blended until silk. The workhorse of raw pastry — neutral enough to carry vanilla, bold enough to carry salt.
Thermal, California
Coachella Figs
Dehydrated at 108°F for 18 hours. The crust shatters on bite — enzymes still living, sweetness concentrated to a hum.
04 — Who We Feed
Made for people who refuse
to choose between clean and delicious.
Three kinds of people find Sprout. They all stay for the same reason.
Yoga Studio Owners
Post-class platters that match your philosophy.
Your students just moved for 75 minutes. They're present, they're clean, and they're hungry. Give them a dessert table that honors the practice — raw cashew bites, cacao bark, and date truffles that fuel rather than undo.
"Sprout platters became our Sunday ritual. Students ask about them before they ask about the sequence."
— Priya Nair, Studio Owner — The Bending Light, Santa Monica
Elimination-Diet Parents
A birthday cake your kid will actually eat. Twice.
No gluten. No dairy. No refined sugar. No eggs. And somehow — a three-layer fig torte that makes a seven-year-old forget every birthday cake they've ever had.
"My daughter has 6 food allergies. She cried when she saw the cake. Happy tears — first time."
— Jennifer Walsh, San Diego
Retreat Coordinators
A dessert table that reads clean and eats indulgent.
Your guests paid for transformation. They're reading ingredient labels, they're asking questions, they're photographing everything. Give them a spread that holds up to both the scrutiny and the Instagram.
"Every retreat I've done with Sprout, the dessert table gets more questions than the keynote."
— Marcus Okafor, Wellness Director — Sonoma Stillness Retreats
05 — Join Us
Taste it before you believe it.
Raw dessert workshops — hands-on, small-batch, limited seats. Learn the techniques behind every layer. Leave with three tortes and a changed perspective.
Next Workshop
Raw Torte Masterclass
7 spots left
of 12 total
"Bring your hands.
Leave your assumptions."
— Sprout Kitchen
Not ready for a workshop?
Order a Custom Cake