I looked up a recipe online as I was concerned that maybe I wouldn’t be able to enjoy a delicious date loaf again now that I am vegan…..how wrong I was!
I found this recipe that is quick and easy to make and is absolutely delicious – like a sticky toffee pudding as it is so moist and moreish!
Ingredients
180g dates, stones removed and chopped (I had a packet of medjool dates from Sainsbury that once pitted were exactly 180g)
200g dark brown soft sugar
55g dairy-free margarine
250ml boiling water
220g self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
Method
Prep: 25 min › Cook: 45min › Ready in: 1hr 10min
Preheat the oven to 200 C (180 fan) / Gas mark 6. Grease and flour a 23x13cm loaf tin.
In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, bicarb and vanilla. Pour batter into prepared tin.
Bake in the preheated oven for 45 minutes. Allow to cool an enjoy – it will disappear fast.
For more delicious recipes see –
Ingredients
1 puff pastry sheet
1/4 cup of unsweetened apple puree (apple sauce)
2 apples
1 tbsp maple syrup with 3 tbsp plant based milk
2 tbsp maple syrup
Preparation
Divide puff pastry into 6 even squares. Puff pastry sheets may vary in size, the goal is to make easy medium sized squares.
Brush the maple syrup and plant-based milk mixture across each side of each square.
Add 1 tbsp of apple sauce in the centre of each puff pastry square.
Place finely sliced apples in the centre of each puff pastry square on top of the apple sauce.
Working with one pastry at a time, grab each corner of one side of the square and pinch each corner together covering half of the apples on one side of the pastry. (watch me do it in the video below.). Then repeat with the opposite side of the square puff pastry to then cover the other half of the apples.
Place puff pastries in a preheated oven until golden brown.
Remove pastries from the oven and brush with maple syrup to get a nice glossy finish.
This recipe was republished with permission from Rachel Ama. Find the original recipe here.

JUST BE KIND Supplement Rebrands
Our JUST BE KIND Supplement now sold in 400g fully COMPOSTABLE beautifully branded pouches!!
Dr Arielle Interviews Author of Plant-Powered Dog
What a pleasure to meet and speak to Nutritionist and author Diana Laverdure-Dunetz
Latest study supports fresh vegan dog food diets!
A published study from Illinois University gives a thumbs up to carefully formulated fresh vegan diets for dogs – what we’ve always known and we are thrilled!!
Mula’s fur is now so thick and glossy
Her bald patches and hair thinning areas have all healed after being on plant-based for just one month
Top UK Vet Dermatologist Podcast
Dr Sue Paterson top veterinary dermatologist interviews Dr Arielle Griffiths – listen to the podcast!
Solo Vegetal Special PRICE FREEZE
We have a Solo Vegetal 5kgs PRICE FREEZE and sell it now for only £39.50!!!
Igi’s anal gland infections are cleared
“We can’t believe how brilliant her stools are on this, it’s been a real relief!”
Just Be Kind at Manchester Vegan Festival
We were able to donate bags of Solo Vegetal to Miracle’s Mission who feed all their rescue dogs a plant-based diet
Meeko is off all medication!
Before he was sick every time he ate. I just can’t believe the difference with him not being sick every day and night!
Active Carly and Muffin are perfect proof
“I know for a fact they are healthier and I have given them the best chance of living longer. Also they love their food”
Great News From Prof Andrew Knight!
Domestic dogs maintain positive clinical, nutritional, and haematological health outcomes when fed a commercial plant-based diet for a year!
I was blown away by the webinar last night…
This is what I picked up from the discussion on cancer and plant-based diets with Prof Clare Knottenbelt that completely shocked and amazed me….