Vegan Food & Living - October 2017

Dessert^ RECIPES

96 VEGAN FOOD & LIVING OCTOBER

36g

Total fat Saturates Salt Sugar Protein

23.2g 7.7g 0.28g 22.3g 2 .7g

Rhubarb vanilla cupcakes

By Katie Culpin from Delightful Vegans (delightfulvegans.com)

Makes 12 | Prep 20 mins | Cook 30 mins |

Calories 366 (per cupcake)

FOR THE RHUBARB

250g (9oz) rhubarb, cut

into 5mm (¼in) slices

1 tbsp Nuttelex

2 tbsp raw sugar

1 tbsp lemon juice

½ tsp vanilla paste

60ml (2fl oz) water

FOR THE CUPCAKES

230g (8oz) plain fl our

2 tsp bicarbonate of soda

1 tsp baking powder

100g (3½oz) raw sugar

75ml (3fl oz) oil

230ml (8fl oz) plant-based

milk (I used unsweetened

almond milk)

2 tsp vanilla extract

2 tbsp apple sauce

FOR THE ICING

175g (6oz) Nuttelex (or

other plant-based butter)

125g (4½oz) icing sugar

1 For the rhubarb, put all the ingredients in a small saucepan

and cook on medium-low heat for 10-12 minutes or until

the rhubarb is soft enough to put a fork through. Put a

third of the mixture aside to make the icing. Set aside.

2 For the cupcakes, preheat the oven to 160°C/Gas Mark

3. Put the four dry ingredients into a bowl. In a separate
   bowl, add the oil, milk, vanilla extract and apple sauce.
   Mix well and then slowly add this wet mixture to the dry,
   stirring thoroughly so there are no lumps in the mixture.
   Add the two-thirds of rhubarb mixture and lightly
   stir through.
   3 Transfer the mixture evenly into liners in a 12-hole muffin
   tin. Bake for 20 minutes or until a skewer inserted into the
   cakes comes out clean. Cool completely before frosting.
   4 For the icing, make sure the one-third of rhubarb mixture is
   cool. Add to a food processor with the plant-based butter
   and icing sugar. Mix until fully incorporated and no rhubarb
   chunks are showing – it should be a lovely pink colour.
   5 Once the cupcakes are cool, use a piping bag to decorate
   the cupcakes with icing.

Total fat Saturates Salt Sugar Protein

72.4g 24.2g 0.06g 10.6g 16.6g

White chocolate tarts

By Aaron Calder (www.instagram.com/aaroncaldervegan)

Makes 3 | Prep 10 mins plus chilling | Cook 5 mins |

Calories 902 (per tart)

FOR THE BASE

60g (2oz) oats

50g (1¾oz) almonds

a generous pinch of sea/

Himalayan salt

3 tbsp liquid coconut oil

2 tbsp cacao powder

2 tbsp agave/maple syrup

FOR THE FILLING

200g (7oz) vegan white

chocolate (I used Plamil

organic white chocolate)

140g (5oz) coconut cream

1 tsp vanilla extra ct

1 For the base, blend the oats and almonds together in

a blender until roughly chopped (unless you prefer a

smoother base, then blend for longer). Add the salt,

coconut oil, cacao, syrup and stir together.

2 Once combined, use your hands and roughly rub the

ingredients together. This helps the oats soak up the

coconut oil and syrup.

3 Pour into loose-based tart tins and press down firmly. Be

sure to push around the sides to create a dip in the centre

for filling. Set aside while you prepare the filling.

4 For the filling, on a low heat, pour the cream into a

saucepan, add the chocolate and vanilla. Keep stirring

(don’t let it burn) until you have a caramel-like consistency.

5 Pour into the bases and allow to cool for a few minutes

before placing in the fridge. Chill for 4 hours or longer.

6 Gently remove from the cases and decorate with milk/

dark chocolate drizzle, raspberries and a sprinkle of cacao

powder. Enjoy straight from the fridge.

TIP Double the ingredients for double the tarts or to make

one large one.

VFL17.Dessert.indd 96 06/09/2017 11:59