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Digital Subscriptions > Vegan Food & Living Magazine > Feb 2019 > Sweet treats! Dessert RECIPES

Sweet treats! Dessert RECIPES

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

Carob and fig cake

By Stacey Forsey (www.staceyforsey.co.uk) Serves8-10| Prep10 mins| Cook20 mins| Calories277(per serving)

FOR THE BASE

250g (9oz) organic dried figs

2 tbsp organic coconut oil

1 tbsp organic ground almonds

FOR THE FILLING

100g (3½oz) organic coconut sugar

2 tsp bicarbonate of soda

2 tbsp apple cider vinegar

75g (2¾oz) organic coconut oil

60g (2oz) carob powder

25g (1oz) ground almonds

FOR THE TOPPING

1 tbsp carob powder

1 For the base, in a blender or food processor, add the figs, coconut oil and ground almonds. Mix well until the mixture bulks together.

2 Line a flan dish with baking parchment and grease the sides with coconut oil.

3 Place the base mixture into the flan dish and spread to cover, with some of the base coming up the sides. I find using my hands is much easier.

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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.