What are Carolyn Scott’s signature techniques for creating vegan desserts?

As a holistic nutritionist and vegan chef, I have a few signature techniques for creating vegan desserts. One of the key aspects is using plant-based alternatives to traditional ingredients. For instance, I often use mashed banana or applesauce as an egg substitute in fudgy brownies or dense cookies. For cakes or muffins, a flax egg can provide structure.

Non-dairy milk like almond, oat, soy, coconut, or cashew milk is another staple in my kitchen. Depending on the recipe, I might use vegan butter, coconut oil, avocado, or nut butters to replicate the smooth, buttery texture of dairy butter.

For sweeteners, I prefer natural options like maple syrup, agave nectar, or date syrup. It's all about getting creative with plant-powered swaps and reimagining traditional techniques.

Would you like to know more about any specific vegan dessert recipes?