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

Sweet treats!

Sticky chocolate pudding

By Richard Church (

Makes 12 | Prep 20 mins plus soaking and cooling | Cook 40-50 mins | Calories 593 (per serving)


175g (6oz) vegan margarine, softened, plus a little extra for greasing

175g (6oz) soft brown sugar

2 tbsp black treacle

150g (5¼oz) dates, soaked in hot water for 20 minutes

150g (5¼oz) gluten-free self-raising flour

150g (5¼oz) buckwheat flour

100g (3½oz) coconut flour

2 tsp baking powder

2 tsp xanthan gum

1 tsp bicarbonate of soda

½ tsp salt

350ml (12floz) plant-based milk

200g (7oz) vegan dark chocolate, melted


65g (2¼oz) vegan margarine

150g (5¼oz) soft brown sugar

200ml (7floz) dairy-free cream

150g (5¼oz) vegan dark chocolate, broken into pieces

1 Preheat the oven to 180°C/Gas Mark 4. Grease a large baking tray with margarine and line it with greaseproof paper.

2 For the pudding, put the margarine and sugar in a large mixing bowl and cream together, using either a wooden spoon or electric whisk. It’s ready when it’s pale yellow and fluffy. Pour in the black treacle and mix in. Now blend the dates with some of the soaking water (about 50ml (1¾floz)) in a blender until you have a purée. Stir this in with the butter mixture until fully incorporated.

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!