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Bo's Kitchen

Plant based recipes made with love

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cacao

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

Raw chocolate cheesecakes

27th April 2018 by bos.kitchen Leave a Comment

raw chocolate cheesecakes

One of my favourite things to do is make a healthier version of a classic sweet. Especially if I can make one that’s good enough to have post workout. Cake is for anytime, not just for dessert, right? These chocolate cheesecakes may look just like their sugar laden counterparts, but they’re protein packed, refined sugar, dairy and gluten free and full of wholesome ingredients!…

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Filed Under: Cakes/tarts Tagged With: cacao, cake, cheesecake, chocolate, dairy free, dessert, frozen, gluten free, hazelnut, raw, raw treat, vanilla, vegan

Marbled banana bread

26th July 2017 by bos.kitchen Leave a Comment

Friends, I got a special recipe to share with you this week – marbled chocolate banana bread. This one is from my battered old cookbook and has been a staple recipe for over ten years now. It’s a keeper. You’re only an hour away from this delicious bread. …

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Filed Under: Cakes/tarts Tagged With: banana, banana bread, cacao, chocolate, dairy free, sugar free

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

Chia bliss balls

12th December 2016 by bos.kitchen Leave a Comment

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It’s getting so cold here lately. It takes a lot to tempt me out of the house if I’m honest! It’s not all bad though, I love nothing more than drinking endless cups of tea whilst rustling up new recipes in the kitchen when the nights get longer. A whole host of new seasonal ingredients and comforting winter recipes are tempting me every day, I’m bubbling over with ideas!

There’s a few basic recipes that I always fall back on whatever the weather and these balls are one of them. The beauty of a bliss ball is that it requires hardly any cooking, minimal ingredients and it is almost impossible to get them wrong. The results are instant too, no need to wait for them to cook! My kind of recipe. I tend to become a bit of  a snack monster when I’m cold, so a bliss ball can be just the thing to stop me reaching for something carby and sugary before dinner.

As well as being incredibly tasty and addictive, these babies are packed with goodness, oats, almonds, seeds, chia, dates and spices.

These are so easy to make, I’d love to know what you think if you try them!

 

  • 1 cup oat flour
  • 1/2 cup almond flour
  • 3 tbsp chia seeds
  • 3 tbsp sesame seeds
  • 1 tbsp flaxseed
  • 2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 tbsp cacao (optional, leave out for a plain version)
  • 1/2 cup soft pitted dates
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil
  • 4 tbsp maple syrup

Toppings –

Chia seeds, cacao powder, sesame seeds
1. Add all dry ingredients to your food processor and pulse briefly to combine.
2. Add in dates, vanilla, coconut oil and maple syrup and pulse until a dough is formed. Add more flour if it’s too wet, or a little water if it’s too dry.
3. Roll in chia seeds, cacao and sesame seeds and store in the fridge for up to 4 days in an airtight container.

 

Filed Under: Sweets Tagged With: almond flour, bliss balls, cacao, chia, coconut oil, dates, easy, sesame, snack

Chocolate and peanut butter marble cake

22nd November 2016 by bos.kitchen Leave a Comment

Chocolate, vanilla and peanut butter marble loaf

Do you like cake? Do you like chocolate and peanut butter? Yes? Well you’re in the right place, my friend. This chocolate peanut butter marble cake has been sent to satisfy your cake cravings. This was actually a treat for my boyfriend, who has been rambling on about a special cake for the past few weeks. He kept saying he doesn’t want anything fancy, just a ‘marble cake’. I dread to think what I’m going to have to make when he tells me his idea of ‘fancy’!

This baby is so easy to prepare but looks like it takes a lot of skill to bake (perfect for wowing that special someone). You can make it in a loaf tin, or two sandwich tins for a traditional cake. I bet it would be lush with a peanut butter cream in the middle. It’s made with spelt and plain flour, but feel free to sub with all spelt if you prefer, or a gluten free plain flour. I used ‘aquafaba’ for this cake too, which is basically the liquid from a tin of chickpeas or white beans. Sounds gross, but works amazingly well as an egg substitute and I promise it doesn’t leave any chickpea flavour at all.

Do you have a favourite cake? Please let me know if so in the comments below as I really enjoy veganising cakes. This cold weather has got me craving baking time too, so I’m on the lookout for new baking adventures!

 

Chocolate peanut butter marble cake

Dry 

  • 1 cup plain flour
  • 2/3 cup spelt flour
  • 1 tsp baking powder
  • 1/2 cup avocado or coconut oil (melted)
  • 1/2 cup coconut sugar
  • 1/4 cup cacao powder

Wet 

  • 1/4 cup aquafaba liquid
  • 1 tsp vanilla extract
  • 1/2 cup nut mylk (I used almond)
  • 1/3 cup peanut butter
  • 1/2 cup boiling water
  1. Preheat oven to 180•c and line a loaf tin or two sandwich tins with greaseproof paper.
  2. Mix all dry ingredients apart from the cacao together in a bowl. Add all wet ingredients to the mix apart from the boiling water and stir well to combine. Add a little more almond mylk if you need to loosen the peanut butter.
  3. In a medium bowl, mix 1/4 cup cacao with 1/4 cup of boiling water. Now add half the cake mix to this bowl and mix to incorporate.
  4. To the remaining batter, add in 1/4 cup boiling water and mix. Now you should have one bowl of chocolate batter and one bowl of plain batter.
  5. Spoon dollops of each mix into your prepared tin. Once complete, swirl through with a chopstick to create the marble effect.
  6. Bake in the oven for 50 minutes, or until a toothpick comes out clean. Stores well in an airtight container for up to 4 days.

Filed Under: Sweets Tagged With: baking, cacao, cake, chocolate, marble, peanut butter, vanilla

Coconut waffles with raw chocolate sauce

5th October 2016 by bos.kitchen Leave a Comment

20160930-img_7270Oh hello there! I can’t believe it’s October already! Time is really flying this year and last month was the most hectic month yet. I now have two new kittens (Harry and Sushi) in my life and they are just about the best thing that’s ever happened to me. Have you ever tried to be in a bad mood with two tiny balls of fluff laying in your arms kissing each other? Well I have and it’s impossible. They definitely keep me on my toes. All I need to do now is train Sushi to stop climbing me like a tree when I’m about to feed her and we’ll be in crazy cat lady heaven. Life admin has taken over this month and I’ve been a bit behind with posts and photography but I’m ready to go again now, so expect some weekly updates for the rest of the year. I have a whole backlog of recipes I need to publish!

I am a true coconut lover, I think I have five jars of coconut oil at the moment, shredded coconut, coconut chips, coconut butter and coconut sugar. I also have coconut scented toiletries too, it never ends! It seemed only natural that I should indulge my coconut fantasies in the form of waffles. They didn’t disappoint. These coconut waffles are light and crispy and the raw chocolate sauce turns these beauties into something pretty special. You can keep the waffle batter for up to four days in the fridge, so this is a great recipe to make in advance for a lazy weekend. I added spirulina to the chocolate sauce, just to sneak some of my fave superfoods in. The recipe makes a lot of sauce, so you can make some raw chocolate with the rest (just pour it into a tray and set in the freezer), or just continue making waffles and chocolate sauce the whole week, which sounds like a great idea to me.

Coconut waffles

  • 1 flax egg (1 tbsp flax seed mixed with 3 tbsp water)
  • 1 cup plain flour (can sub plain gluten free flour)
  • 3 tbsp coconut sugar
  • 2 tbsp baking powder
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 2 tbsp coconut oil, melted

Raw chocolate sauce

  • 1/2 cup organic cacao powder
  • 1/2 cup organic coconut oil
  • 1/4 cup maple syrup
  • 1 tsp Organic Burst spirulina (optional)
  1. Make your flax egg by mixing ground flax seed with water. Stir well and leave to rest to form a gel while you make the rest of the waffle batter.
  2. Add all waffle ingredients to a food processor and blend until combined. Add flax egg and pulse again. The mixture should be thick but pourable. Add a little more water if you need to. Chill batter in the fridge while you make chocolate sauce.
  3. Add cacao powder, coconut oil and maple syrup to a small pan and heat very gently until the coconut oil has melted. Take off the heat and stir through spirulina, if using.
  4. Turn on your waffle maker and pour in chilled batter. Cook until golden on both sides, then top with raw chocolate sauce, toasted coconut chips and fruit.

 

Filed Under: Breakfast Tagged With: cacao, chocolate, coconut, raw, spirulina, vegan, waffle

Cacao buckwheat breakfast cups

19th September 2016 by bos.kitchen Leave a Comment

cacao buckwheat breakfast cups gluten freeThis month has been full of change. In a really good way. So far I’ve been to a festival in a forest, spent five days in London with my best friend and made some really interesting new connections. It’s only the 19th already! I feel like I’ve learnt to embrace this rollercoaster of a year and welcome whatever else is coming my way with open arms. I definitely don’t feel like I’m the same person I was at the start of the year. It’s weird how sometimes a few months can make you feel like you’ve grown so much. I am truly grateful for the lessons this year has taught me. Without all of them, I wouldn’t be in this place right now. It’s a good feeling knowing it was all for a reason. I have so many plans for the next few months too, so it looks like the end of the year will continue to be eventful!

Anyway, back to breakfast cakes…. these little buckwheat babies are so simple to make and although they look like sweet little tarts, they are loaded with goodness. These raw, gluten free shells are free from nuts and sugar, and a couple in the morning will keep you going until lunch. Buckwheat is a super nutritious whole grain, great at fighting off those mid morning hunger pangs. Cacao is a natural anti depressant and improves your mood.. sounds like perfect Monday morning fuel to me! Load them up with yoghurt and your fave fruits, or make the shells in advance and decorate before serving. I guess these would make great party snacks too. I’m tempted to make them even smaller, into little canapés… I love tiny things! Unless we’re talking jars of peanut butter, then the bigger the better…

Cacao buckwheat breakfast tarts

For the tart shells (makes about 8 small tarts)

  • 1 cup buckwheat
  • 1 tsp lucama powder (optional)
  • 1/2 cup cacao powder
  • 1 cup dates, pitted
  • 3 tbsp coconut oil, melted
  • 100ml water

For the filling

  • 1/2 cup non dairy yoghurt
  • 1 vanilla pod (deseeded)
  • Fresh fruit
  • Black sesame seeds and mint for garnish
  1. Roughly pulse buckwheat, lucama and cacao in a food processor until starting to crumble.
  2. Now add the dates, coconut oil and water and pulse until the mix comes together in a ball. Add water a tbsp at a time if it is too dry. You should be able to squish it between your fingers without it falling apart.
  3. Take out golf ball size lumps of dough and flatten in your palm. Press into a cupcake mould (I used a silicone one). Pop in the freezer for 30 minutes to firm up.
  4. Mix vanilla pod seeds with non dairy yoghurt and spoon into your tart shells. Garnish with fresh fruit, sesame seeds and mint. Store in the freezer for up to a month. Best eaten after thawing out for 15 minutes.

 

Filed Under: Breakfast, Sweets Tagged With: breakfast, buckwheat, cacao, cherry coconut nice cream vegan dairy free gluten free, gluten free, lucama, nut free, raw, shell, tart, yoghurt

Cacao banana maca muffins

2nd May 2016 by bos.kitchen 6 Comments

cacao banana maca muffinsThese marbled muffins are sweet, moist and very delicious. Vegan (as always), refined sugar free and easily made gluten free if you sub the spelt flour for buckwheat or gluten free oat flour.

I included organic cacao powder and maca powder for an extra boost. Raw cacao is made by cold pressing unroasted cocoa beans. This process means the living enzymes in the cocoa are maintained but it removes the fat (cacao butter). Cocoa powder is made when raw is roasted at high temperatures. This changes the structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. Basically cacao means you can get the most health benefits from chocolate, which has to be a good thing! Maca is a great energiser, mood enhancer and balances hormones. It also has a gentle caramel flavour that really works in these muffins. I love the stuff!

I’d love to hear what you think if you try this recipe, it’s a firm favourite here!

Recipe – Makes 12 muffins

  • 3 large mashed very ripe bananas (about 1 cup)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted
  • 2 tsp Organic Burst Maca powder
  • 1/3 cup non dairy mylk (I used almond)
  • 1 1/2 cups spelt flour
  • 3/4 tsp baking soda
  • 3/4 tsp himalayan pink salt
  • 4 tbsp cacao powder
  • 6 tbsp boiling water
  1. Boil kettle and preheat oven to 180•c. Line or grease your muffin tin.
  2. Mix mashed bananas, coconut sugar, coconut oil, almond mylk, maca and vanilla in a large bowl until smooth.
  3. Mix spelt flour, baking soda and salt in gently. Don’t overmix- it’s okay if you can still see some flour.
  4. Put one cup of batter into a small bowl. Mix in four tbsp of cacao and three tbsp of boiling water with fork. Add another three tbsp of boiling water to the original banana batter and mix well.
  5. Put 2 tbsp at a time into each muffin case/tin until the mixture is evenly distributed. Swirl through a chopstick or knife to make pretty swirl patterns.
  6. Bake in your preheated oven for 20-22 minutes, or until a chopstick comes out clean. Cool and enjoy, or eat slightly warm with peanut butter (couldn’t help myself).

Filed Under: Sweets Tagged With: banana, cacao, maca, muffins

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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…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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