Pastry was my least favourite class at Culinary school and that is saying something because I adored my teacher (Chef Mila!!!!) but having no creative freedom and needing to be a slave to every step always defeated me. I found that Pastry and Baking are more a science class/experiment then anything else. And although I am super happy at how much I learned and the confidence that comes with that I would be lying if I did not say that the dessert end of my job was usually my least favourite and often scariest.
The catch? I love making Vegan desserts! They are usually much easier in my opinion, often healthier and I find it easier to keep the ingredients on hand (with typical baking I always feel like I have to run off to get something!) Most importantly though I find you can be more creative. I actually had no recipe when I made these and was simply using what I had on hand and made this up!
These are so easy and you do not even have to turn the oven on! Ok, I mean you have to be a tad patient but each step is very easy!
1 can coconut milk
3 tbs coconut sugar
Add all ingredients to a pot and whisk together then bring to a light boil, reduce heat to low and keep that yummy coconut mixture simmering! Do not forget to give it a stir once in awhile. It takes about 30 min but eventually reduces to less than half and gets dark and sticky!! YUMMMMMMMM
Bottom Coconut Layer
1.5 C Coconut Flour
1/3 C Nut Butter of choice
3 tbs maple syrup
1 tbs melted coconut oil
Mix all ingredients together till it forms a dough. If it still feels really dry feel free to add a bit of mylk of your choice. Likewise, if it is a bit to sticky add more coconut flour.
Press this mixture down into a brownie pan or container of your choice. I was a bit lost because all my baking pans were being used or too big so I actually just used a rectangle tupperware container. Stay classy everybody!
once the coconut flour mixture is firmly pressed down put the container in the freezer for 30-60 min.
1 C vegan chocolate chips or chocolate of your choice
1 tbs coconut oil
Melt The chocolate in a safe dish for 30 sec in microwave. Take out and stir. If the chocolate is still very solid put it in the microwave for another 20-30 sec. Always stop heating chocolate when it is still a bit solid because the residual heat will keep melting it and this way you will not burn it. Because burnt chocolate is so so sad.
THE FINAL STEPS
Pour the coconut caramel sauce on top of the coconut flour mixture after is has been in the freezer. Then guess what?!? Put it back in the freezer for 30-60 min.
Then top those two layers with the chocolate. Tilt your pan to insure the melted chocolate covers all the caramel. Then, you guessed it, back in the freezer. This time it should be good in about 15-20 min! You can cut in squares but I find I make one cut and then kinda just let a piece break off organically. There is no wrong way to eat these!
They are so addictively good! I keep mine in the fridge and they are always a great consistency!
What are you guys baking or not baking 😉 these days?
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