Cooking with Kids
Easy Vegan Treats for Kids
Pastry Chef Malcolm Livingston II shares his adventures making plant-based treats with his daughter Elli on Instagram. Here, his recipe for plant-based baked chocolate mousse brownies—perfect for a vegan family or anyone craving a dairy-, gluten-, and nut-free treat.
- Written By
- Malcolm Livingston II
Plant-Based Baked Chocolate Mousse Brownies
Ingredients
150 grams (about ⅔ cup) chopped dark chocolate
55 grams (about ¼ cup) Miyoko's vegan butter
40 grams (about ⅓ cup) Otto’s Naturals cassava flour
½ teaspoon baking powder
½ teaspoon cornstarch
Sea salt
60 grams (about 2 ounces) aquafaba (chickpea liquid)
40 grams (about 2 tablespoons + 2 teaspoons) coconut sugar
10 grams (about 2 teaspoons) avocado oil
60 grams (about 2 ounces) date paste
½ teaspoon vanilla extract
1. Preheat the oven to 375°F. Line a small cupcake pan with paper liners.
2. With a double boiler over low to medium heat, melt 100 grams of the dark chocolate with Miyoko's butter. When done, remove from heat and set aside.
3. While the chocolate melts, sift together cassava flour, baking powder, and cornstarch. Add a pinch of sea salt on top and set aside.
4. Whip the aquafaba with 1 teaspoon of the coconut sugar until stiff peaks form. Add the remaining coconut sugar to the dry ingredients.
5. Whisk the date paste and vanilla extract into the melted chocolate. Then whisk in the avocado oil, followed by the dry ingredients.
6. Fold in the whipped aquafaba to combine, followed by the remaining 50 grams of chopped chocolate.
7. Using a small scoop or pastry bag, portion the batter into the cupcake liners and season the tops with a tiny portion of sea salt. Place the cupcake pan into a larger pan. Add water until it comes halfway up the side of the cupcake pans.
8. Carefully transfer to the oven. Steam-bake the brownies for 20 minutes, rotating the pan halfway through. When done, carefully remove the pan from the oven and water bath, and allow to cool before enjoying.
Ingredients
150 grams (about ⅔ cup) chopped dark chocolate
55 grams (about ¼ cup) Miyoko's vegan butter
40 grams (about ⅓ cup) Otto’s Naturals cassava flour
½ teaspoon baking powder
½ teaspoon cornstarch
Sea salt
60 grams (about 2 ounces) aquafaba (chickpea liquid)
40 grams (about 2 tablespoons + 2 teaspoons) coconut sugar
10 grams (about 2 teaspoons) avocado oil
60 grams (about 2 ounces) date paste
½ teaspoon vanilla extract
1. Preheat the oven to 375°F. Line a small cupcake pan with paper liners.
2. With a double boiler over low to medium heat, melt 100 grams of the dark chocolate with Miyoko's butter. When done, remove from heat and set aside.
3. While the chocolate melts, sift together cassava flour, baking powder, and cornstarch. Add a pinch of sea salt on top and set aside.
4. Whip the aquafaba with 1 teaspoon of the coconut sugar until stiff peaks form. Add the remaining coconut sugar to the dry ingredients.
5. Whisk the date paste and vanilla extract into the melted chocolate. Then whisk in the avocado oil, followed by the dry ingredients.
6. Fold in the whipped aquafaba to combine, followed by the remaining 50 grams of chopped chocolate.
7. Using a small scoop or pastry bag, portion the batter into the cupcake liners and season the tops with a tiny portion of sea salt. Place the cupcake pan into a larger pan. Add water until it comes halfway up the side of the cupcake pans.
8. Carefully transfer to the oven. Steam-bake the brownies for 20 minutes, rotating the pan halfway through. When done, carefully remove the pan from the oven and water bath, and allow to cool before enjoying.