(ContentDesk) February 8, 2006 — UK Based Plamil Foods a vegan speciality food manufacturer in the seaside town of Folkestone have all the answers for chocolate lovers who want healthy choices.Dairy free, vegan, sugar free, vegetarian, kosher diets and healthy eating choices for nutrition and health, they have it all covered.Not just cocoa rich dairy free chocolate in many different flavours such as mint, hazlenut, orange, chilli but also a range of delicious carob bars too.They also have some knee trembling deliciously naughty chocolate spreads that are perfect for valentines day.Vegan Willy Wonka , MD of Plamil and chocolate magician Adrian Ling says “Our customers have told us that the Plamil chocolate spreads are perfect for painting onto your loved one and making a delicious alternative to bread, biscuits muffins or cake. Because they are just chocolate and free from milk they are suitable for everyone and allegedly leave your skin lovely and soft afterwards”Plamil have also recently launched a sugar free range with the help of London Nutritionist Yvonne Bishop-Weston.Yvonne says “We used a birch sugar that has one of the lowest GI ratings of any sweetener and added shelled hemp for extra amino acids, protein and essential omega fats and a delightful subtle nutty flavour – delicious and nutritious – what more could you ask for?”Products are available for health food retailers and online via http://www.plamilfoods.co.uk ORGASMIC VALENTINE CHOCOLATE CAKE RECIPE (Vegan)(adapted From Vegan Cookbook by Hamlyn ?12.99/$14.95)Just like Plamils Willy Wonka – esque magical chocolate here’s a magic recipe for chocolate cake from Tony and Yvonne Bishop-Weston’s book that proves you don’t need eggs to make a light fluffy cake – delicious and nutritious.Serves 8 -10Ingredients250 g (8 oz) of self raising wholemeal flour 250 g (8 oz) soft brown sugar (or Xylitol)6 Tablespoons of grated Plamil Chocolate125 ml (4 fl oz) of Rapeseed oil 150 ml (? pint) of soya milkI tablespoon vegan yogurt or bean curd or coconut creamI dessertspoon cider vinegarPinch of saltFor the filling4 tablespoons Plamil Chocolate Spread1 teaspoon of finely grated rind (zest) of lime4 tablespoons of Morello cherry or blackberry jamFor the chocolate sauce100 g ( 3 ? oz) Plamil chocolate or Carob bar250 ml (8 fl oz) carton of soya cream or 175 ml of sweetened soya milk.1 tablespoon agarve or maple syrup.1 tablespoon Kirsch ( optional)Method1. Blend all cake ingredients thoroughly together with a whisk.2. Pour the mix equally into 2 round oiled baking tins approximately 20 cms/ 8 inches in diameter lined with baking paper. 3.

Cook in a preheated oven at 180?C (350?F) Gas Mark 4 for about 25 – 30 minutes or until cocktail stick poked in centre of cake comes out cleanly without gunk on it.4. Mix the lime into the Plamil chocolate spread.5. Once the cakes are baked turn out onto a wire rack to cool.6. Once cool spread one side with lime and chocolate sauce and the other with cherry jam. Sandwich together and put on a plate7.

Sauce Break the remaining chocolate into chunks and heat in a heat proof glass measuring jug in a saucepan of boiling water. Once melted mix in the agave syrup and then the soya cream a little at a time whilst continuously stirring and then pour over cakeTo serve: Alternatively save the chocolate sauce to serve hot. If it sets, heat in boiling water again. Pour hot chocolate sauce over piece of chocolate cake and serve with cherries or berries.Some vegan vanilla Ice cream would go splendidly with this.(recipe by Tony & Yvonne Bishop-Weston Foods For Life) Editors NotesFor Free Hi Res Pictures contact Tony Bishop-Weston at Pea PR http://www.peapr.comMore info about Plamil at http://www.plamilfoods.co.ukMore info about Vegan Cookbook at http://www.vegan-cookbook.comMore info about Foods For Life Nutrition at http://www.foodsforlife.org.uk.