Vegan Food & Living - October 2017

Total fat

20.3g

VEGAN FOOD & LIVING OCTOBER 97

This tarte tatin

recipe and the

cheesecake on page

98 are taken from

Eat Better Not Less

by Nadia Damaso,

published by Hardie

Grant. (RRP £15.)

This book contains

non-vegan recipes.

Saturates Salt Sugar Protein

16.8g 0.04g 24.4g 7.1g

Rocky road

By Katie Culpin from Delightful Vegans (delightfulvegans.com)

Serves 6-8 | Prep 5 mins plus chilling | Cook 10 mins |

Calories 482 (per serving)

40g (1½oz) vegan

honeycomb, roughly

chopped

50g (1¾oz) vegan white

chocolate, roughly chopped

75g (2¾oz) macadamias

75g (2¾oz) hazelnuts

75g (2¾oz) vegan mini

marshmallows

45g (1½oz) desiccated

coconut

235g (8¼oz) organic vegan

dark chocolate, melted

1 Grill the macadamias and hazelnuts for about 10 minutes

on medium heat, or until slightly browned. Keep an eye on

them so they don’t burn! Let them cool and chop roughly,

if desired.

2 Put the honeycomb, white chocolate, mini marshmallows,

desiccated coconut and the cooled macadamias and

hazelnuts in a bowl and mix well.

3 After you have melted the dark chocolate, let it cool

slightly so it doesn’t melt the white chocolate. Pour this

into the rest of the mixture and mix through thoroughly.

4 Line a 20x15cm (8x6in) baking tin or container with

baking paper. Pour the rocky road mixture into this and

even it out.

5 Put in the fridge and it should be ready in about an hour.

Saturates Salt Sugar Protein

8.9g 0.23g 39.8g 6.8g

Tarte tatin with coconut

and thyme ice cream

By Nadia Damaso

Serves 2 | Prep 15 mins | Cook 15 mins | Calories 453 (per serving)

FOR THE ICE CREAM

1 banana, sliced and frozen

1 tbsp shredded coconut

a splash of coconut milk

2 tsp maple syrup or

sweetener of choice

1 tsp coconut oil

1-2 sprigs of thyme,

leaves picked

FOR THE TART

2 tsp coconut oil, melted

2 tsp almond butter

2 tsp maple syrup or

sweetener of choice, plus

extra to serve

a pinch of salt

1 vanilla pod, seeds

scraped out

1-2 sprigs of thyme, leaves

picked, extra to garnish

1-2 small apples

1 wholewheat tortilla

roasted and crushed

almonds or nuts of choice

1 Preheat the oven to 180°C/Gas Mark 4.

2 For the ice cream, take the banana out of the freezer and

thaw for a few minutes. Add the banana and remaining

ingredients to a food processor and blend until smooth.

Spoon into a container and put back into the freezer.

3 For the tart, spread the melted coconut oil into a 26cm

(10in) cake tin. Mix the almond butter with the maple syrup,

salt and vanilla seeds and add to the tin as well. Add the

thyme leaves on top and smooth out the mixture evenly.

4 Quarter the apples, remove the cores and cut very thin

apple slices. Layer the slices in the tin, creating a circle from

the outside to the centre. Bake for 8-10 minutes.

5 Take the tin out of the oven, put the tortilla on the apples

and press down a little. Turn the oven to 160°C/Gas Mark 2

and bake for 6-8 minutes until the tortilla has browned.

6 Remove from the oven and flip the tart upside down onto

a plate. Take the ice cream out of the freezer and add

1-2 scoops onto the warm tortilla. Garnish with thyme

and almonds, and drizzle some maple syrup on top.

Total fat

37. 6g

VFL17.Dessert.indd 97 06/09/2017 12:00