Just because I eat plant-based doesn’t mean I don’t have the occasional sweet tooth. Okay, okay the always looming sweet tooth! On my first vegan Thanksgiving, I wanted to have a dessert just like everybody else so, I embarked on the journey of making the vegan fudge brownies in the picture below(recipe from Vegetarian Times see link below). They looked so good and I figured how hard can it be, it’s just brownies – right??
I gathered all my ingredients and utensils to get the party started. Oh yeah, a little caveat, when I started my plant-based lifestyle, I decided to reduce the use of white processed flours and sugars. So, with vegan baking, not only am I not using eggs, milk, and milk chocolate, but now I’m subbing out white flour and white sugar. In this recipe, I switched out the white sugar for coconut sugar and the white flour for coconut flour.Everything looked good as I mixed everything and the kitchen was smelling good. I couldn’t wait to dig in!! Tick Tock…
The final product below. Yep, wine goes well with everything!
The vegan baking experience was a little different than regular baking mainly due the ingredients and understanding how they work together. For instance, the surprise ingredient was the prune puree which is apparently used to replace the fat (oil or butter), who knew.
Overall, the taste was good, just a little dry, but nothing a little ice cream didn’t cure. Lesson learned, next time I will add a little applesauce(which apparently is the secret sauce) and perhaps use almond flour instead of the coconut flour to be a little lighter. Until the next cooking adventure.
Be good to you,
Recipe from Vegetarian Times: https://www.vegetariantimes.com/recipes/fudge-brownies.
If you have done any vegan baking, how was your experience? Feel free to leave a comment below.