Per serving (105g) Calories 352, Fat 13g, Saturates 3.5g, Sugars 47g, Salt 0.63
Preheat oven to 160°C, (Gas Mark 3, 325°F)
Place the dates in a pan with the bicarbonate of soda and enough water to cover them. Bring to a simmer over a medium heat, and cook for 5 to 10 minutes until the dates are soft. Cool slightly and transfer to a food processor and blitz.
Add the maple syrup, vegan spread, vanilla and nut butter and continue to blend.
When smooth, empty into a bowl and add the cacao, coconut flour, chia seeds and xanthan gum and mix into a smooth dough.
Spread into a pan and bake for 20-25 mins.
If topping, leave to cool in the pan. When cool, top with strawberries and mint leaves and make up the quick jelly as per the pack instructions. Pour over the top and leave to cool completely. Slice and serve.
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