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Digital Subscriptions > Vegan Food & Living Magazine > Jun-18 > Sweet treats! Dessert RECIPES

Sweet treats! Dessert RECIPES

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

No-bake millionaire”s shortbread pie

By Natalie Tamara from The Tofu Diaries (natalietamara.co.uk) Serves6-8| Prep30 mins| Cook5 mins| Calories651(per serving)

FOR THE BASE

200g (7oz) oats

100g (3½oz) walnuts

100g (3½oz) coconut oil, plus extra for greasing

1 tbsp golden caster sugar

1 tbsp maca powder (optional)

FOR THE CARAMEL

500g (1lb 2oz) dates, soaked in hot water for 2 hours (undrained)

3 tbsp golden caster sugar a pinch of sea salt

FOR THE CHOCOLATE

75g (2¾oz) icing sugar

3 tbsp cocoa powder

2 tbsp coconut oil a pinch of sea salt

TO DECORATE

2 tbsp roughly chopped walnuts (optional) 2 tbsp dried cornflowers (optional)

FOR THE BASE

1 Grease a 20cm (8in) cake tin with a little coconut oil.

2 Add the ingredients for the base to a food processor or Vitamix. Blend into a smooth paste and scoop into the cake tin. Press the mixture over the bottom and sides of the tin. Don”t worry at this stage if it is too soft to properly cover the sides. Pop in the freezer for 10 minutes.

FOR THE CARAMEL LAYER

3 Meanwhile, drain the dates and retain the water. Blend the dates in the food processor until they are completely smooth.

4 Place a small saucepan over a medium-high heat and add 3 tbsp sugar and 3 tbsp water from the dates. Heat the mixture, stirring continuously, until it begins to bubble rapidly. Continue to cook for a further 3 minutes, still stirring constantly so it doesn”t stick or burn, then remove from the heat. It should have thickened and turned to caramel. Gently add the date paste to the pan and stir carefully (the caramel will be very hot!) until it is fully combined. Stir in the sea salt.

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About Vegan Food & Living Magazine

Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!