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Bo's Kitchen

Plant based recipes made with love

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cheesecake

Gingerbread cheesecake

23rd November 2018 by bos.kitchen 2 Comments

gingerbread cheesecake

Looking for an easy to prepare, secretly healthy cake for your celebration table this year? Look no further my friend, this Gingerbread Cheesecake is here to get the party started! 

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Filed Under: Cakes/tarts, Sweets Tagged With: cashews, cheesecake, dairy free, dessert, gingerbead, gluten free, no bake, nuts

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

Cherry cheesecake ice cream

13th July 2017 by bos.kitchen Leave a Comment

cherry cheesecake ice cream

 

The cherry obsession continues. This time in the form of a creamy cherry cheesecake ice cream. This has to be one of my favourites yet, rich and sweet with a beautiful cherry compote ripple. …

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Filed Under: Breakfast, Nice cream, Sweets Tagged With: cheesecake, cherry, coconut, compote, dairy free, gluten free, ice cream, refined sugar free, vanilla, vegan

Mini Mocha Cheesecakes

13th January 2017 by bos.kitchen Leave a Comment

raw mocha cheesecakes

It definitely is too late to say it now but happy New Year!! I hope it’s all been positive so far! Mine has been the best yet. I can’t wait to share more creations with you in 2017. The last year has been full of change from start to end, but I am so grateful for the journey and most of all for your support. Thank you for stopping by and supporting me on Facebook, Instagram, this blog or in person by eating my food! I really do love doing this and feel incredibly blessed to be able to inspire others to try eating more plants, or begin to think about food differently. It makes me all fuzzy inside when people try my recipes or try something new because of me. I love sharing the benefits of this lifestyle with as many people as possible. I’m full of ideas for 2017, pretty excited to see where this year takes me!

Aside from hibernating with the kittens, I’ve been scurrying about the kitchen recipe testing and my latest food crush are these raw mocha cheesecakes. It has been a recipe I’ve been dreaming of for a while because I love coffee… all types, black, milky, sweet, chilled, in cake form… I’ll take it all! Mocha seems like a safe option for people who may not like coffee because I’ve added a little chocolate and who doesn’t like chocolate? Actually I do know a couple of people, but still, more for you if they don’t like it!

These are indulgent, creamy, not too sweet treats but still dairy, gluten and refined sugar free. They really don’t take much effort to make, just remember to soak your cashews before hand, no matter how hard I try, I always forget. I definitely recommend enjoying a couple of these with a cup of the black stuff for the ultimate coffee shop experience!

Hope the year continues to keep you and your loved ones safe, healthy and well fed.

Peace and coffee,

Bo x

Base

  • 2 cups almonds
  • 1/2 cup desiccated coconut
  • 1/2 tsp pink himalayan salt
  • 2 tsp cinnamon
  • 2-3 tbsp maple/rice syrup or coconut nectar

Filling

  • 2 cups cashews, soaked overnight and drained
  • 1/2 cup coconut milk
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1/2 cup maple/rice syrup or coconut nectar
  • 1 tsp pink himalayan salt
  • 4 tbsp coconut oil
  • 1/2 cup very strong black coffee, chilled
  • 2 tbsp cacao powder

Chocolate drizzle (optional)

  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tbsp cacao powder

Toppings (optional)

  • 1/2 cup chocolate coated coffee beans (grind 1/4 cup of beans for the mocha dust)

Line a square baking tray with greaseproof paper, leaving a little extra hanging over the sides for easy removal.Prepare your base by adding almonds, coconut, salt and cinnamon until a fine flour is formed. Add syrup a tablespoon at a time, until mixture sticks together between your fingers. Add a tablespoon of water if it’s too dry, or a little extra coconut if it’s too wet.

Press base mixture into a pan evenly. Set aside in the fridge while you make the filling.

Blend soaked cashews, coconut milk, vanilla, lemon juice, syrup and salt until very smooth and creamy, around 4-5 minutes. Pour roughly half the mix on to your base. Set aside in the freezer to set, at least 2 hours.

To the remaining filling, add coconut oil, cooled coffee and cacao. Pour over to make the third and final layer. Set for 2-3 hours in the freezer, then slowly lift out the pan and slice into little squares with a sharp knife.

To make the drizzle, add coconut oil, maple syrup and cacao to a small mixing bowl and mix with a fork until smooth. Drizzle over cheesecakes and top with coffee beans and mocha dust. Keep in the freezer for up to a month. Best eating after thawing for 10 minutes.

raw mocha cheesecakes

Filed Under: Sweets Tagged With: almonds, cashews, cheesecake, chocolate, coconut, coffee, dessert, mocha, raw

Raw kiwi cheesecakes

1st July 2016 by bos.kitchen Leave a Comment

raw kiwi matcha slice

I have to admit, I’ve never been a cheesecake fan. Too rich and creamy for me. But raw cheesecakes? Yes please. They are filling, nutritious, delicious and require minimal effort to make! The best thing is they stay fresh for up to a month in your freezer, so anytime you get a sweet craving, you can satisfy all your sugary needs with a healthy alternative. These slices are raw, refined sugar free and vegan of course! If you don’t have any almonds, feel free to sub in more buckwheat groats. I used Zespri Golden Kiwis for this recipe, which you can find in all major UK retailers until October. If you haven’t tried them before, definitely keep an eye out for some, they taste like a cross between a regular kiwi and bananas! I’m sure you already know by now how I feel about bananas. So these sunny little fellas were right up my street.

Raw kiwi cheesecakes

Base

  • 1/2 cup buckwheat groats
  • 1 1/2 cups pitted dried dates
  • 1/2 cup almonds
  • 3 tbsp coconut oil, melted

Filling

  • 3 cups raw cashew nuts, soaked overnight in water and drained
  • 1/2 cup coconut oil, melted
  • Juice of one lemon or lime
  • 1/2 cup agave or maple syrup
  • 1/2 tsp matcha powder
  • 1/3 cup coconut milk
  • 2 green kiwi fruit (1 peeled, 1 unpeeled)
  • 1 golden kiwi fruit (unpeeled)
  1. Prepare your slice tin (I used an 8 inch square tin), line with baking paper, ensuring the paper goes up over the sides.
  2. Blend buckwheat groats briefly on their own in your blender or food processor, until crumbly, but not quite flour. Now add in the dates, almonds and coconut oil and blend until mixture starts to stick together. Press into your lined tin. I put another layer of baking paper on my base at this stage, followed by a book on top, to make sure it’s evenly flattened. Set aside in the fridge. Rinse out your blender.
  3. Now the filling. Pop drained cashews, coconut oil, lemon/lime juice and agave syrup into blender and blend on high until really smooth. Keep going until there are no lumps remaining.
  4. Add half of the filling mix to your chilled base and pop in the freezer briefly. To the remaining mix, add matcha powder, coconut milk and one green peeled kiwi fruit. Blend again until smooth. Add a little more matcha if you’d like it greener.
  5. Now add your final layer- pour on the green coloured filling on to your cheesecake. Slice up your remaining two kiwi fruit and arrange on top, alternating between green and yellow kiwi slices. Pop in the freezer to set overnight.
  6. Let sit out of the freezer for 30 minutes before slicing. Stores in the freezer for up to a month.

Filed Under: Sweets Tagged With: buckwheat, cashews, cheesecake, gluten free, kiwi, raw, 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…

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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