Matt Pritchard showcased a delicious vegan maple, orange and chocolate bakava on Sunday Brunch.

The ingredients are: 150g dates, chopped, 100g almonds, 100g walnuts, 100g pistachio nuts, zest of 1 orange, 2 tablespoon cacao powder, ½ teaspoon ground cinnamon, small pinch of salt, 12 sheets of filo pasty and light olive oil.

For the syrup: 75ml fresh orange juice, 75ml water, 100ml maple syrup, 100g caster sugar and seeds from 6 cardamom pods.

see the recipe in Matt’s new book titled: Dirty Vegan available from Amazon now.