Then on Sunday I had a friend over for dinner who has a million and one food allergies. I needed to avoid dairy and raising agents, whilst trying to make something that was healthy, so I didn't feel guilty eating it.
I came across a website with a variety of raw & vegan no bake cakes. I already had pecans in the cupboard, so decided to give the chocolate caramel and pecan cake a go.
I didn't have a right sized spring pan suggested in the recipe so used individual tartlet tins. The ingredients below was enough to make 3 cakes, so I made an extra portion of the recipe to make a 4th cake. I served with vanilla vegan ice-cream. The true test of how good the recipe was, was from my husband and he liked it (with the ice-cream).
