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May I replace chocolate with carob when called for? I cannot eat chocolate.

Lower Fat- No Fat Desserts

Fran Costigan - Lower Fat- No Fat Desserts

Recorded

This event was on October 22, 2024

Does embracing a whole foods plant-based lifestyle mean forsaking the joy of celebratory desserts? How does the population that follows a WFPB dietary system navigated special occasions like birthdays, holidays, and weddings, without feeling deprived? Join Chef Fran, Rouxbe Director of Vegan Pastry, as she delves into the world of desserts tailored for WFPB individuals. Dispelling myths and offering insightful suggestions, Chef Fran will shed light on how to create good tasting treats without relying on added oils and excess sweeteners.

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Question

Heidi Hanz

May I replace chocolate with carob when called for? I cannot eat chocolate.

Answer

Well Heidi cocoa powder and carob powder are very different. Cocoa powder is naturally tastes sweeter. So it's not gonna be a one-to-one swap. You're gonna have to do some experimentation. I find that roasting at a low temperature, I spread the cara powder out on a parchment line sheet pan and roast it. And then the, you have to watch it roast it low the edges, get a little clumpy and then strain it. So you will, you know, you can do that. Watch out for the carib confections you find in the marketplace because they often have a lot of saturated fat and other junk in them. So go for it.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.