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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 (

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


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.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
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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!