Valentine’s Vegan Dessert

Lutunji Abram, creator of Latunji’s Palate, shows us two plant based desserts.

Plant-Based Peanut Butter Fig Cookies

1 cup vegan butter, softened
½ cup peanut butter
½ cup cane sugar
½ cup brown sugar
1 flax egg or egg replacer
1 tsp vanilla
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
2 T Seamoss
½ Organic Turkish Fig atop each cookie

Instructions

Mix all ingredients together.

Form balls about 1-2 Tbsp in size and place on cookie sheet.

Flatten balls with ice cream scooper, add ½ fig atop each cookie.

Bake at 325 F for 7-8 minutes (time varies with ovens)

Storage: Cookies will remain fresh longer if stored in the fridge or freezer.

 

Plant-Based Mini Lemon Pound Cakes

3 Cups Flour
3 Cups Sugar
5 Flax Eggs or egg replacer
3 cups vegan butter
3 tablespoons pure Lemon extract
1 cup 7 Up

Icing

2 cups confection sugar
3 to 4 tablespoons lemon juice
1-2 tablespoons Coconut Milk

Instructions

Mix all ingredients together.

Pour ½ cup of batter in mini bundt cake pans, place pans on baking sheet(s)

Bake at 325 F for 30 minutes (time varies with ovens)