Vegan Brownies

after reading reviews of the fail vegan brownie recipes out there, one user made ingredient recommendations that i somewhat heeded in making mine...
NOTE: this is vegan except for the nutella, which has milk, but i can't resist it, feel free to substitute or omit

1c. flour
1 Tbsp flax seed meal
½ c. cocoa powder
¼ c. brown sugar
¼ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ c. raw almonds
½ c. semi sweet chocolate chips
¼ c. safflower oil
¼ c. nutella
¼ c. warm water
1c. apple butter/sauce (1.5 lb apples peeled/cored/chopped / 1c. sugar / ¼ tsp cinnamon, dash ground cloves/salt - put dry ingredients over apples in slow cooker 12 hrs; high 1st hour, low 11 hrs, stir occasionally)

preheat oven to 350°F
2 med bowls: in one, sift together dry ingredients except almonds and chocolate chips
in the other, combine all wet ingredients.
fold dry mix into wet mix, don't over-work
add almonds and chocolate chips
spoon into greased 8x8 pan or 12 ct lined muffin pan
bake until just cakey but still moist (15-20 min - 10-15 for muffin pan)
remove pan and cool covered with towel

Stuffed Figs Dessert

8 fresh mission figs
¼ c. black currant juice (cherry juice as a substitute)
½ tsp coriander
¼ c. walnuts or almonds (raw, unsalted)
1 Tbsp raw sugar

Preheat oven to 300°F
Remove stems and cut X's across tops of figs - to make a tulip-like cup
Gently use a spoon to scrape out seeds and pulp and place in small mixing bowl, keeping cups intact
Combine pulp with currant juice and corriander
In separate bowl, toss raw nuts with sugar - add a drop of safflower or sunflower oil if necessary to get sugar to stick
Place fig cups in ramekins (1-3 depending on size), place 1-2 nuts in each fig and then fill each with pulp mixture
Bake until just tender

Vegan Raspberry Fool

Raspberry Fool
1 lb of raspberries (fresh)
2 Tbsp + sugar
vegan whipped cream (see below)

Wash and put ½ lb of raspberries in a bowl, mash and mix in sugar, add more sugar to taste if necessary. Set aside and allow to macerate for several minutes
Meanwhile, make whipped cream (below)
Then gently and sparingly fold macerated and fresh raspberries into whipped cream, DO NOT over mix

Vegan Whipped Cream
2 cans coconut milk
1/3 cup powdered sugar

Put coconut milk in fridge for up to 12 hours. Chill whisk in freezer for a few minutes before mixing.
Remove cans from fridge and open -- being careful not to shake. Skimming thick coconut milk solids from the top, leaving liquid/water. Mix coconut cream in medium mixing bowl with sugar
Whip just until it thickens, ~ 20 seconds. DO NOT over mix
Can refrigerate up to 4 hours