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Digital Subscriptions > Vegan Food & Living Magazine > April 2019 - Easter > Easter treats

Easter treats

Indulge yourself with sweet treats that are easy to make and tastier and healthier than shop-bought

Easter eggs with dark chocolate salted caramel popcorn

By Choclette from Tin and Thyme (tinandthyme.uk)

Makes 4 | Prep 30 mins | Cook 5 mins | Calories 654 (per serving)

1 tbsp sunflower oil

50g (1¾oz) popping corn

150g (5¼oz) golden caster sugar

a pinch of sea salt flakes – I used Cornish Sea Salt

300g (10½oz) vegan dark chocolate – I used Callebaut 60%

1 Heat the oil in a large pan over a moderate to high heat.

2 Add three corn kernels and, when the first one pops, add in the rest. Shake to coat them, then put the lid on. Allow the corn to do its thing and, when the popping has nearly stopped, take the lid off the pan and the pan off the heat.

3 Tip the corn into a bowl and wash the pan. Put it back on a moderately low heat.

4 Pour in the sugar and add the salt. Leave the sugar to melt, then allow it to bubble for a couple of minutes until it has become a darkish red colour. Be careful not to let it burn.

5 Place the popcorn back in the pan and stir to coat as quickly as you can. Scrape it out onto a lined tin and leave to set for a couple of minutes. Break apart when cool.

6 Fill a small saucepan with 2.5-5cm (1-2in) water and bring to a near simmer. Place a bowl over the top, ensuring that it doesn’t touch the water. Fill the bowl with threequarters of the chocolate and leave it to melt. Keep the water hot, but not boiling.

7 As soon as the chocolate has melted, remove the bowl from the pan and add the remaining chocolate. Stir until melted and smooth.

8 Use a teaspoon to coat four Easter egg moulds.

9 Add the popcorn to the remaining chocolate and stir to coat. Spoon some of the chocolate popcorn into the moulds and leave to set.

10 Spoon any remaining popcorn onto a silicone mat or some baking paper and leave to set. Store in an air tight tin for up to a week.

Coconut chocolate bars

By Roxy Pope and Ben Pook

Makes 8 bars | Prep 20 mins plus freezing and setting | Cook 5 mins | Calories 368 (per bar)

400ml (14floz) tin of coconut milk

120g (4oz) desiccated coconut

5 tbsp golden syrup

150g (5¼oz) dairy-free dark chocolate

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About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today