Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 340+ of our top selling titles.
plus Unlimited access to 29000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade for $1.48
Then just $14.99 / month. Cancel anytime.
Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Sweet treats! Dessert RECIPES

Let your sweet tooth do the talking and prepare delectable desserts to die for…

Chocolate raspberry tart

By Alexandra Reuter from My Vibrant Kitchen (myvibrantkitchen.com)

Serves 8 | Prep 25 mins plus chilling | Cook 10 mins | Calories 203 (per serving)

75g (22/3oz) almonds

50g (1¾oz) oats

100g (3½oz) pitted dates

1 tbsp coconut oil, melted pinch of salt

400ml (14fl oz) full-fat coconut milk

25g (1oz) cornflour

40g (1½oz) sugar

30g (1oz) cocoa powder

1 tsp vanilla extract

100g (3½oz) frozen raspberries

OPTIONAL

coconut cream, toasted almonds, extra raspberries and cacao nibs for decoration

1 For the base, toast the almonds in a frying pan until light golden brown and fragrant. There is no need to use any oil.

2 Place the almonds, oats, dates, salt and coconut oil in a blender or food processor and blitz until you have fine crumbs that stick together when you pinch them.

3 Firmly press the mixture into a loose-bottom cake tin. You don’t have to work the base mixture up the sides, as the filling will set firmly enough for it to hold together just fine. I used a quiche dish with a 23cm (9in) diameter. Pop it in the fridge to set and move on to the chocolate filling.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
If you own the issue, Login to read the full article now.
Single Digital Issue
Jul-18
Was $7.99 $2.99
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 5.50 per issue
SAVE
31%
$65.99
Monthly Digital Subscription
Only $ 5.99 per issue
SAVE
25%
$5.99

View Issues

About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!