Vegan Chocolate Creamy Buttercream (Addicted to Dates) is ideal to top all your favourite vegan cakes and bakes. It’s made with palm-oil-free vegan butter, dark chocolate, brown sugar and aquafaba (the brine water from tinned chickpeas to make a vegan meringue). There’s also a classic recipe without the chocolate or a coffee vegan buttercream.
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.