FEEL-GOOD NEW YEAR!
COVER RECIPE
Vegan no bake cake with dates, cocoa & coconut milk
SERVES 8-10
150g (5½oz) Medjool dates, pitted and chopped
150g (5½oz) walnuts, chopped
½ tsp mixed spice
215g (7½oz) cashew nuts, soaked in cold water overnight
225g (8fl oz) coconut milk yoghurt alternative
100ml (3½fl oz) maple syrup
50ml (1½fl oz) lemon juice
½ tsp vanilla extract
finely grated zest of 1 orange
1 tbsp coconut oil, melted
2 tbsp unsweetened cocoa powder
salt
cassia bark, or cinnamon sticks and star anise to decorate
white and blue sugar sprinkles, to decorate
1 Line a 23cm (9in) round springform cake tin with greaseproof paper.
2 Put the dates, walnuts and mixed spice in a food processor with a pinch of salt and pulse until the mixture forms a ball. Press the date and walnut mixture into the base of the prepared tin to form an even layer. Chill in the freezer while you make the filling.
3 Drain the cashew nuts and put them in a blender with the coconut yoghurt alternative, maple syrup, lemon juice, vanilla extract, orange zest, coconut oil and a pinch of salt. Blend for 2 minutes on high speed until very smooth.
4 Pour three-quarters of the mixture into the cake tin, then add the cocoa to the blender and blend until smoothly combined. Drizzle the cocoa mixture on top of the cake and swirl it through with a skewer.
5 Cover the tin with foil or clingfilm and freeze for at least 6 hours or up to 3 days in advance if preferred.
Remove the cake from
