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Bo's Kitchen

Plant based recipes made with love

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brownie

No bake frosted brownies

13th July 2021 by bos.kitchen 2 Comments

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Super chocolatey no bake brownies covered in a rich cacao frosting. Made with only whole food ingredients these brownies are gonna be your new BFF! No cooking or melting required, easy to prepare and gluten, dairy, oil and refined sugar free!

…

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Filed Under: Breakfast Tagged With: brownie, chocolate, cocoa, dessert, gluten free, no bake, vegan

Raw brownies

21st August 2018 by bos.kitchen Leave a Comment

raw brownie with protein powder

This post is sponsored by WelleCo, all opinions are my own. 

Brownies are one of those desserts that never get old, right? I don’t think I’ve ever eaten a brownie I didn’t enjoy. They’re usually very rich and sugary and for that reason I usually bake them every once in a while, for special occasions. Not so with this raw brownie! Gluten, refined sugar and dairy free and nutritious enough to have any time. No baking involved, just a blender, small pan and about 10 minutes to prepare! …

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Filed Under: Sweets Tagged With: almonds, brownie, cacao, chocolate, dairy free, dates, dessert, gluten free, healthy snack, nuts, protein, raw, simple, snack, sugar free, vegan

No bake nut brownie

4th July 2017 by bos.kitchen Leave a Comment

no bake nut brownies with chocolate ganache

I promised to publish this recipe a couple of weeks ago and it’s finally here! Rich, indulgent, no bake brownie that’s refined sugar free, gluten free and vegan of course.

If you’ve never tried raw brownies before, bookmark this recipe now! I promise you’ll love them – any dessert that’s loaded with chocolate and doesn’t require baking is always a winner for me.

I’m a huge brownie lover but I’m always on the hunt for a healthy version. This one is made with cacao rather than cocao, which is unrefined and therefore more nutritionally dense. I’ve also added chia seeds and maca powder to the brownie base, for an extra helping of protein, b vitamins and omegas.  The base is fudgey but with enough bite to hold together and the chocolate ganache is smooth, creamy and sweet, so rich and delicious that just a little slice will suffice.

Feel free to play around with the recipe, you could try different nuts or seeds, personally I love using hazelnuts because they taste so magical with chocolate. I’ve made the base with almonds and walnuts and both came out delicious.  I’ve had fun testing out these brownies, they never seem to last very long which is a good sign!

Many thanks to two of my faves, Minimalist Baker and The Bojon Gourmet who have both inspired me with their incredible raw brownie recipes to try out whilst creating these! This recipe is heavily adapted from their recipes so I must say thank you!

I’m thrilled to be featured in the first edition of In The Moment magazine, out in the UK this month! Lots of my recipes are in there, along with an in depth interview with me about how I got into veganism, blogging and cooking. For more information check out their website here (these brownies are featured there too).

If you do try these out, please let me know – I’d love to hear what you think of them! You can also subscribe to my mailing list (just look on the right of this page) and you’ll get my recipes emailed directly to you before anybody else.

Sending you copious amounts of chocolate ganache,

Bo

xoxoxo

 

No bake nut brownie
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 10 servings
Ingredients
  • 1.25 cup hazelnuts
  • ¼ cup almonds or walnuts
  • ½ cup raw cacao powder
  • pinch of salt
  • 2 tbsp chia seeds
  • 1 tbsp maca powder
  • 1 cup pitted dates
  • 1 tsp vanilla extract
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • ¼ cup cacao powder
  • 2 tbsp coconut milk
Instructions
  1. Start by making the brownie base. Preheat the oven to 180•c . Add the hazelnuts to a baking tray and cook for about 10 minutes, until golden. Allow to cool then rub off as much of the skin as you can with a clean tea towel. Set about 2 tbsp aside for the ganache. Place remaining hazelnuts in a food processor and process until they are a fine, sandy texture. Now add in almonds, cacao powder, chia seeds, maca powder and salt and pulse until the mixture comes together. Set aside in a bowl.
  2. Add pitted dates and vanilla to the blender and pulse until it forms a paste. Add back in the brownie mix and pulse again until a rough dough is formed - it should stick together when you press it together, if not, add a tbsp of water at a time.
  3. Put mixture into a lined loaf pan, pressing down firmly to flatten out and pop in the fridge to set.
  4. Make the ganache topping by melting coconut oil gently over a small pan of water. Take off the heat and add in coconut milk, maple syrup and cacao powder. Whisk until totally smooth and leave to cool for at least 15 minutes. Pour over the brownie base and sprinkle with hazelnuts, cacao nibs and sea salt. Chill until firm, cut into slices and enjoy! Keep well in the fridge for up to 5 days.
3.5.3226

 

 

 

Filed Under: Cakes/tarts Tagged With: almonds, brownie, cacao, cacao nibs, chocolate, dairy free, dessert, easy, hazelnut, hazelnuts, no bake, raw, sugar free, treat, vegan, walnuts

Double chocolate and raspberry brownies

5th April 2017 by bos.kitchen 2 Comments

double chocolate and raspberry brownies

Double chocolate and raspberry has to be a match made in heaven, right? I love brownies but raspberries take this bake to a whole new level. …

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Filed Under: Sweets Tagged With: brownie, chocolate, cocoa, dairy free, dessert, easy, gluten free, health, nut free, one bowl, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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