Ixta Belfrage’s vegan recipe for chocolate and tahini cream tart | Easter | The Guardian

Prep 10 min. Chill ; For the biscuit base 50g coconut oil 170g ginger nut biscuits (suitable for vegans) ; For the filling and topping 1 x 397g tin …

Leave a Reply

Your email address will not be published. Required fields are marked *