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Sweet treats! Dessert RECIPES

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

Date buns

By Violife ( Serves7| Prep30 minsplus proving | Cook25 mins| Calories774(per bun)

500g (4 cups) plain (all-purpose) flour

250ml (1 cup) oat milk, at room temperature

1 sachet of dry yeast

½ tsp salt

2 tbsp brown sugar

5 tbsp vegan butter

400g (2¼ cups) dates, pitted

½ tsp cinnamon

3 tbsp melted coconut butter

3 tbsp coconut oil


200g (1 cup) Violife Creamy Original

3 tbsp agave syrup

2 tbsp chopped nuts

4 tbsp agave syrup, to glaze

1 Melt the coconut butter and add the milk and yeast, stirring to combine.

2 In another bowl, combine the flour, salt and sugar, then add the wet ingredients and mix together for about 5 minutes until a soft dough forms. Remove the dough from the mixer and continue kneading with your hands for a few more minutes. Place the dough back in the bowl and cover with clingfilm. Let the dough rest and double in size for an hour in a warm place.

3 Once the dough has risen, preheat the oven to 180°C/Gas Mark 4.

4 For the date caramel sauce, add the dates in a small pot over medium heat with 80ml (1⁄3 cup) water. Stir until the dates have completely melted. Add the cinnamon and set aside to cool.

5 Roll the dough out onto a floured surface into a rectangle. Spread with date caramel.

6 Roll up the dough and cut it into seven parts, each piece being about 3-4cm (1¼-1½in) thick.

7 Brush a cake tin with coconut oil and place the buns inside, cut side facing up. Brush the top with some oat milk. Bake for 25 minutes. When ready, brush with agave syrup.

8 For the creamy frosting, mix the Violife creamy original and the maple syrup together. Just before serving, spread the creamy frosting on top of the buns and then add some nuts on top.

Chocolate tarts

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!