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Sweet treats! Dessert RECIPES

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…

Pink velvet cake

By Teresa Sacramento from The Endo Vegan (theendovegan.com)

Serves 12-16 | Prep 30 mins plus soaking | Cook none | Calories 672 (per serving)

FOR THE CRUST

250g (2½ cups, crumbs) biscuits (ensure you get vegan ones)

5 tbsp raw cocoa powder

1 tsp ginger powder

2 tsp lucuma powder

5 tbsp hazelnut flour

500g (2 cups) date paste

FOR THE FROSTING

400g (1⅔ cups) raw cashew nuts, soaked overnight in water, drained

400g (1⅔ cups)

coconut cream juice of 8 medium lemons

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Easter - April 2020
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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!