Recipe by Jenny Bradley
Professional vegan baker Jenny Bradley developed this recipe to add VeganButtery creamy richness to these sweet chocolatey vegan & gluten-free Black Forest Brownies! Serve them with a coconut whip or even warm á la mode; bring them to a potluck or a holiday soirée!
Black Forest Brownies with Coconut Whip Cream
Chill coconut cream overnight.
Lightly grease an 8 inch square pan. In a small bowl, whisk ground flax and warm water. Set aside for a few minutes to thicken.
In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
In a large bowl, sift flour, cornstarch, cocoa powder, and salt. Whisk in wet ingredients until there are no lumps, pour into pan and bake for about 20 -25 minutes, or until the brownie starts to pull away from the sides.
If you are using coconut milk, open can, and drain liquid. You will only be using the hardened cream top. In a medium bowl, with a hand mixer, whip coconut cream and powdered sugar on high until the consistency of whip cream, about 1 - 2 minutes. Refrigerate immediately. Whip is easier to use the colder it is.
In a small sauce pan, heat cherries, lemon juice agave, vanilla extract and salt on medium to medium high heat. In a small bowl, whisk cornstarch and water. When cherries comes to a light boil, add cornstarch and water mixture. Whisk until thickened, a few minutes.
Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!
Pumpkin Pie with Pretzel Crust
Preheat oven to 350F and pre grease a pie pan and set aside.
In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
Pour into your pre greased pie pan and press into your pie pan to create the crust.
To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
Top with a dollop of my vegan mascarpone and serve.