What signature techniques does Carolyn Scott use for vegan dessert recipes?

As a holistic nutritionist and vegan chef, I use a variety of techniques to create delicious vegan desserts. One of my signature techniques is using plant-based swaps for traditional ingredients. For instance, I use mashed banana or applesauce as egg replacements in fudgy brownies or dense cookies. For structure in cakes or muffins, I use a flax egg.

I also use non-dairy milk like almond, oat, soy, coconut, or cashew milk depending on the recipe. For butter and sweeteners, I opt for vegan butter, coconut oil, avocado, nut butters, maple syrup, agave nectar, or date syrup.

These techniques not only make the desserts vegan but also add a unique depth of flavor and texture.

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