Vegan Jack O' Lantern Brownies

Directions

1. Heat your oven to 180°C fan and line an 8x8 inch square tin with parchment paper, letting it hang over the edges for easy removal.
2. Sift the cocoa powder and plain flour together in a medium bowl.
3. Fill a small saucepan about 1/4 full with water and bring to a simmer over medium heat. In a heatproof bowl set over the pan (bain-marie), combine the dairy-free dark chocolate and block butter, stirring until melted and smooth. Remove from heat and let cool a few minutes.
4. In a medium mixing bowl, whip the aquafaba and caster sugar on high speed for about 5 minutes until thick and glossy. The mixture should form ribbons when the beaters are lifted. A stand mixer with whisk attachment or electric hand whisk works well.
5. Pour the melted chocolate and butter mixture over the whipped aquafaba, then gently fold together with a spatula to keep as much air in the batter as possible.
6. Sift the flour and cocoa mixture into the bowl, then fold in carefully until a thick, rich brownie batter forms.
7. Transfer the batter to the prepared tin and spread evenly with an offset spatula.
8. Bake on the middle rack for 30-35 minutes. For a fudgier brownie, underbake by 5 minutes.
9. Let the brownie cool completely in the tin on a wire rack. Keeping it in the tin helps retain moisture and shape.
10. Leave the brownie in the tin as you will add the cheesecake layer directly on top.
11. Soak the cashew nuts in water overnight.
12. Drain the cashews and place them in a food processor or high-speed blender with the dairy-free cream cheese, icing sugar, coconut cream, melted dairy-free dark chocolate, and 50g cocoa powder. Blend on high for about 5 minutes until very smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add a little extra coconut cream.
13. Stir in the orange jam until evenly combined.
14. Pour the chocolate orange cheesecake mixture over the brownie base, then tap the tin on the counter to release any air bubbles.
15. Refrigerate overnight to set completely.
16. Once set, remove the slab from the tin and cut into slices or squares using a sharp knife. For clean cuts, dip the knife in hot water, wipe dry, then slice.
17. Melt the dairy-free white chocolate using a bain-marie or microwave in 20-second intervals. Stir in a tiny drop of orange food gel (too much may seize the chocolate) until the color is even.
18. Insert a toothpick or skewer into a marshmallow, then dip it into the melted white chocolate to coat. Place the marshmallow on a brownie slice. If desired, drizzle a little extra chocolate over the edge of the brownie so it runs down the sides.
19. Let the chocolate set slightly, then place a small dark chocolate chip on top of each marshmallow to resemble a pumpkin stalk. Allow the pumpkins to set completely before decorating.
20. Color the remaining white chocolate with black food gel. Transfer to a piping bag with a small tip and pipe two dots for eyes and a zig-zag mouth on each marshmallow to create jack-o'-lantern faces. Chill in the fridge until set.
21. Serve and enjoy your vegan Halloween treats!