Vegan_Food_and_Living_Cookbook_-_Spring_2019

Cakes and Puddings^ RECIPES

Total fat Saturates Salt Sugar Protein

18.5g 4.9g trace 16.3g 7.2g

Chocolate and cherry tart

By Brett Cobley

Serves 10 | Prep 10 mins plus chilling |

Cook 5 mins | Calories 476 (per serving)

FOR THE CRUST

100g (½ cup)

vegan margarine

300g vegan digestive

biscuits, crushed to fi ne

crumbs (use Lotus Biscoff

for the best results)

FOR THE FILLING

200g (1½ cups) vegan

dark chocolate, broken

into chunks

125ml (½ cup) melted

coconut oil

½ x 400ml tin coconut milk

1 tsp vanilla extract

250g (1 generous cup)

frozen pitted cherries

1 tbsp cocoa powder,

for dusting

1 Melt the margarine in a pan over a very low heat, then

add the crushed biscuits and stir to combine. Use a little

extra margarine to grease a 23cm (9in) tart tin and press

the biscuit margarine mix into the tin. Press it down firmly,

ensuring you cover the tin evenly, then pop it in the fridge.

2 Combine the dark chocolate, coconut oil, coconut milk

and vanilla extract in a pan over a low heat and cook,

stirring occasionally. Once all the chocolate has melted,

pour it over the biscuit base.

3 Place the cherries in the mixture, arranging them evenly

over the surface of the tart, adding them until the mixture

has risen level to the tin edge.

4 Leave the mixture to cool in the fridge for at least 3 hours

before trimming the edges. Remove the tart from the tin

and dust with cocoa powder before cutting into slices.

Five ingredient

chocolate mousse

By Angela Warren (www.imperfectly-paleo.blogspot.co.uk)

Makes 2 small bowls | Prep 10 mins plus chilling |

Cook none | Calories 299 (per serving)

1 ripe avocado, peeled

and stoned

1 ripe small banana

2-6 soft unsweetened

pitted dates, to taste

30g (¹/ 3 cup) raw

cacao powder

½ tsp vanilla extract

TO SERVE

fresh berries, cacao nibs

1 Blend the ripe avocado in food processor until it's

relatively smooth.

2 Add the dates and banana and continue to blend until all

the ingredients are combined.

3 Add the cacao powder and vanilla. Blend until smooth.

4 Spoon into two serving bowls. Top with fresh berries and

a sprinkle of cacao nibs, if liked.

5 Store in the fridge until ready to eat.

TIP I used two small dates but feel free to add up to six.

Total fat Saturates Salt Sugar Protein

36.6g 23.1g 0.3g 19.9g 4.6g