Vegan Food & Living - October 2017

Go sugar-free with

all your baked treats

by adding Natvia

(www.natvia.co.uk) for

sweetness instead...

Mint slices

Serves 8-10 | Prep 20 mins plus soaking, chilling and freezing |

Cook none | Calories 875 (per serving)

FOR THE BASE

575g (1lb 4oz)

ground almonds

115g (4oz) coconut

oil, softened

85g (3oz) dates

FOR THE MINT FILLING

150g (5¼oz) cashews

3 tbsp coconut oil

30g (1oz) mint leaves

115g (4oz) Natvia

60ml (2fl oz) plus 1 tbsp

coconut cream

FOR THE TOPPING

2 tbsp sugar-free

puffed rice

175g (6oz) coconut oil

75g (2¾oz) cacao powder

1 tbsp chia seeds

1 Soak the cashews and dates separately in 230ml (8fl oz)

boiling water for at least 6 hours, or overnight in the fridge.

2 Drain and blend the dates until smooth and stir with the

almonds and coconut oil until combined. The mix should

hold together when pressed between two fingers, if not add

1 tbsp cold water and stir. Spoon into a greased and baking

paper lined tray (30x15cm (12x6in)) and firmly press down

with a spatula. Place in the refrigerator.

3 Drain the cashews and blend with the coconut oil, mint,

Natvia and coconut cream. Spoon over the base and smooth

with a spatula. Place in the freezer for at least 1 hour.

4 For the topping, melt the coconut oil over a saucepan of

hot water and add the cacao, stir until smooth. Add the chia

seeds and let sit for a few minutes as it cools, stirring often.

5 Sprinkle the puffed rice over the mint filling. Pour over the

chocolate topping and ensure the puffed rice is coated.

6 Freeze for at least 4 hours or overnight. Remove to the

fridge 1-2 hours before serving. Total fat Saturates Salt Sugar Protein

81.2g 39.1g 0.01g 9.8g 18.8g

100 VEGAN FOOD & LIVING OCTOBER

treats

Suga

r-free

VFL17.NatviaSweet.indd 100 07/09/2017 12:00