Easy snacks and tempting desserts to try this month
Strawberry Cupcakes
by Violife, violifefoods.com
SERVES 6
prep 20 mins | cook 25 mins
For the cupcakes
• 220g (7¾oz) plain flour
• 200g (7oz) sugar
• 1 tsp baking soda
• ½ tsp salt
• 240ml (8fl oz) almond milk
• 10ml (¼fl oz) vanilla extract
• 80ml (2¾fl oz) olive oil
• 15ml (½oz) white vinegar
For the frosting
• 200g (7oz) Violife Creamy Original
• 50g (1¾oz) coconut powder • 100g (3½oz) icing sugar
• fresh strawberries, sliced
• coconut flakes (optional)
1 Preheat the oven to 180°C/Gas Mark 4 and line a cupcake tray with six cupcake holders.
2 Sift the flour into a bowl and add the sugar, baking soda and salt.
3 Add the almond milk, vanilla extract, oil and white vinegar and whisk to get rid of any lumps.
4 Pour evenly into the liners.
5 Bake for 20-25 minutes, then cool on a rack before frosting.
6 Mix the Violife Creamy Original, coconut powder and icing sugar. Use a piping bag to cover each cupcake with frosting before decorating with strawberries.
PER SERVING cals 640 | protein 7.5g | carbs 86g
fat 27.7g
saturate 12.6g
salt 0.57g
sugar 54.5g
Berry nice
Keep a bag of frozen strawberries in the freezer for when you need to make recipes like this. Defrost for 1 hour before using.
Chocolate Tarts
by Violife, violifefoods.com
SERVES 6
prep 20 mins
For the crust
• 150g (5¼oz) roasted cashews
• 50g (1¾oz) shredded unsweetened coconut
• 150g (5¼OZ) soft dates, pitted
• 1 vanilla bean
• 25g (¾oz) cacao nibs
For the filling
• 200g (7oz) Violife Creamy Original
• 200g (7oz) salted roasted cashews
• 220ml (7½fl oz) canned coconut milk
• 75ml (2½fl oz) coconut oil
• 40g (1½oz) cocoa powder
• 8 whole dates, stones removed
• 2 tbsp vanilla extract
1 Line six muffin trays.
2 In a food processor, add all of the crust ingredients and pulse until finely chopped and combined.
3 Press 1 tbsp dough into each muffin tin, using your fingers. Repeat with the remaining dough.
4 Place the muffin tins into the freezer for around 15 minutes.
5 Add the ingredients for the filling into the same food processor and blend until the mixture resembles fudge — smooth, thick and very creamy.
6 Remove the muffin shells from
