Agave Nectar is supposed to be more flexible than fruit juice in making sugar-free desserts. I've tried agave recipes, recipes where I subsititute agave for sugar, and followed the "reduce temp by 25 degrees, increase baking time" rule to no avail. The resulting baked goods have a weird taste and an even stranger cakey/play-doughy texture. Has anyone made good agave confections? What is your secret?
I've been experimenting with some agave recipes lately and have had some minor success. Check out Hedi Swanson's blog for her Amazing Black Bean Brownies. They use black bean puree and agave. They are super fudgy and delicious. (I skip the step with swirling the egg mixture on top and just mix it all in.)
Also, this blog has a lot of recipes using agave. I haven't made any of them yet so I can comment on them, but it's worth a try!