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Delicious Desserts

Chocolate Fondant

Per serving (119g) Calories 313, Fat 19g, Saturates 5.5g, Carbohydrate 35g, Sugars 30g, Fibre 3g, Protein 3g, Salt 0.9g

Serves: 3

This chocolate fondant recipe is simple and makes a great dinner party dessert. It’s perfect served with cream or ice cream and some fresh berries to cut through the richness.

For the centre:

• 30g (1oz) dark chocolate

• 3 tbsp soya milk

For the cake:

• 120ml (½ cup) soya milk + 1 tsp cider vinegar, to create buttermilk

• 100g (3.5oz) self-raising flour

• 15g (0.5oz) cocoa powder + extra for dusting

• 80g (3oz) caster sugar

• 60g (2oz) dairy-free butter + extra for greasing

• ½ tsp baking powder

You will also need:

• Ice cube tray

• 3 ramekins

1 Melt the dark chocolate and soya milk together and pour the chocolate mixture into three of the sections in the ice cube tray. Place in the freezer for 1-2 hours until frozen.

2 Pre-heat the oven to 190°C/350°F/Gas 5. Grease the ramekins with butter and dust with cocoa powder. Then, beat together the buttermilk, flour, cocoa powder, caster sugar, butter and baking powder until smooth.

3 Split the mixture between the 3 ramekins and bake for 20-25 minutes until cooked, serve immediately.

Vivo Life Salted Caramel Cheesecakes

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About PlantBased

The evenings are drawing in, the leaves are starting to turn, and there’s a noticeable nip in the air. It can only mean one thing – autumn is arriving. We love the advent of a new season here at PlantBased, because it means we can get fresh inspiration for our cooking. From new fruit and veg that’s in season, to hearty, filling food, perfect for warming our bellies, we love it all! This month, we’re sharing some midweek time-savers that can either be popped in the slow cooker before you head out, or cooked up in a single pot to save on the washing up. We predict the Mushroom and Ale Stew (p28) will become a true autumn favourite! We’re also turning our attention to food waste, with some tips to reduce your food footprint, and some recipes that will use up every last scrap of food in the kitchen. It’s the spookiest month of the year, so we couldn’t let Halloween pass by without a few ghoulish recipes – perfect for parties whether you’re a big kid or a little one. Our Brain Cupcakes (p81) are sure to raise a few eyebrows! And we’ve got Midweek Favourites, Soups and Desserts to round out the recipe selection this month; look no further for all the kitchen inspiration you need. Enjoy the issue!