This sizzling sangria is infused with just the right amount of sweet and spice to create a beautiful brunch or BBQ cocktail for any summer occasion. This one is easy and great to make in big batches for parties, just times the ingredients list by 10.
Made with real mint to colour and flavour the filling, this slice is vegan and free of gluten and dairy. The chewy base is made of buttery pecans and Medjool dates, while the filling contains avocado to make it creamy, and shredded coconut adds texture. It is a treat you can store in your freezer and nibble on whenever you feel like something sweet. Soak the cashews a few hours before you start.
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A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful...