Chloe’s Vegan Desserts
Dessert has always made my world go round. When I was in fourth grade, my teacher gave the class an assignment to write about our favorite sandwiches. While all the other kids wrote about ham, cheese, and PB&J, I wrote about ooey-gooey s’mores. In fact, it never even occurred to me to think savory, but I ended up getting an A+ for creativity!
If you’ve got a sweet tooth, you will agree that the only point of birthdays is birthday cake and that no meal is ever complete without dessert. I’m almost always covered in flour and my guilty pleasure is eating pure melted dark chocolate with a spoon. Sound familiar? Read on.
Almost everyone has a baking-gone-wild story in their past. One of my first cookie-baking experiences as a child was a complete disaster, and I’m talking far worse than a burnt batch of cookies. A lock of my hair got caught in my electric stand mixer and pulled my head an inch away from the high-speed whisk. My brother Andy, the hero, pulled the plug just in time. Phew! I don’t know what was more traumatic: the actual experience or walking around with a hideous melon-sized knot in my hair for the next month. The point is, if I could overcome this ultimate baking horror story and still face a stand mixer, anyone can! So, for those of you who think you can’t bake, let go of forgetting-to-add-the-sugar or smoke-alarm-in-the-kitchen memories. Today you can unleash your inner pastry chef! Don’t let the old adage that baking is an exact science scare you. Sure, you have to measure, but there’s more leeway than you might think.
MY SECRET TO PERFECTION
Many years ago, my mom and I underbaked a batch of vegan brownies we were making for a party. They were still delicious, but way too soft in the center. My mom, being the brilliant hostess that she is, suggested we call them Chocolate Soufflé Squares instead. Our guests devoured them and to this day, have been begging us for our “secret” Chocolate Soufflé Square recipe. I guess the secret is out! Bottom line: If something goes wrong in the kitchen, simply change the name of the dessert. Did the pumpkin pie not set up properly? Call it pumpkin pudding pie. Did you leave the peanut butter cookies
in the oven a bit too long? Call them peanut butter crisps. Get the hang of it? Have confidence in everything you serve, even if it wasn’t what you were planning. Now, that’s perfection.
“YOU MEAN THIS IS VEGAN?”
Vegan desserts are made without any animal products, so they are completely free of dairy and eggs. It may sound restrictive to cut out milk, cream, butter, and eggs from your ingredient list but, using a few simple substitutions, you won’t taste the difference. Vegan desserts are perfect for children with allergies or anyone looking to eliminate cholesterol and saturated animal fat from their diet. Vegan baking is also a great way to practice kindness to animals, the planet, and yourself. If you want to satisfy your sweet tooth without busting your belt, look no further than my vegan Chocolate Mousse
or Salted Caramel Cupcakes
. Vegan desserts are naturally lighter and less fattening than traditional baked goods, so you can have your cake and eat it, too!
READY, SET, BAKE
Bakers, start your ovens! Let’s make some sweets. All of my recipes have been taste-tested and approved by vegans and butter lovers alike, so bake for anyone and everyone you know. Try this: Bake a batch of cupcakes for a co-worker, neighbor, or yoga teacher for no reason at all and watch how it brightens their day. I guarantee it will boost their mood and yours, too! Have fun and be sure to visit my online community at ChefChloe.com
to let me know how everything tastes. Wishing you sweet success!
Live, Dream & Eat Dessert,