Impress your loved ones with these scrumptious puff pastry hearts. Whipped vanilla cream and fresh strawberries are sandwiched between buttery puff pastry. So light, rich and fresh, they taste as good as anything you’d find in your favourite patisserie. The best bit? They are SO simple to make, just 5 ingredients needed and they’ll be ready in less than 30 minutes!…
Is there anything more comforting when it’s cold outside than a big bowl of creamy soup and some big hunks of toast to dunk in? It’s one of the things I love most about the colder seasons. You can make soups in big batches and enjoy throughout the week for lunch, or freeze for quick meals in the evening. This squash soup is made with simple ingredients and couldn’t be easier to prepare! …
Pumpkin season has just started and what better way to kick it off than with this moist, tender, SUPER delicious pumpkin bread? I hadn’t ever baked a pumpkin loaf before and I have to admit I wasn’t expecting it to be anywhere near as delicious as this. Boy did I underestimate it. It’s literally the BEST cake I’ve ever made! Which is saying something as I’m really not a big cake person. The texture is so fluffy and almost melts in your mouth. Infused with pumpkin spice, naturally sweet roasted pumpkin puree and topped with a creamy vanilla frosting, it’s the must have recipe this season! …
Do you like pancakes? How about tropical fruits? If so, this recipe is for you! I’ve been trying to give all of my recipes a summery twist to celebrate this special season. These golden coconut pancakes with tropical fruits are my current favourite. Gluten free, dairy free and they pack a whole heap of tropical island vibes.
Hello friends! Is it too early to say happy Spring? Technically no, but looking outside, you’d never guess! If you’re lacking a little sunshine too, these cheery lemon coconut tarts are here to brighten up your day! Gluten, refined sugar and dairy free, you’re gonna love em! Did I mention they’re no bake and take around 20 minutes to prepare?
It’s almost the weekend (and my birthday), so I’m starting celebrations early with this sweet, crunchy chocolate almond slice! Gooey, sweet date caramel infused with almond butter, crushed almonds, puffed rice and dark chocolate all in one bite. Sound good? These are super easy to make, no bake, refined sugar and gluten free and taste like heaven! This 6 ingredient recipe is going to change your life, it really couldn’t be any simpler!
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,
- 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
- 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.
- 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.
- Put mixture into a lined loaf pan, pressing down firmly to flatten out and pop in the fridge to set.
- 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.
Happy May! It’s cold and cloudy here in the UK, but this isn’t stopping me from entering full on summer mode. A girl can pretend right? I’ve been working hard to develop some more savoury recipes for you guys, as I realise I have about a million sweet recipes and I do eat more than just parfaits and unicorn food. …
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. …
Hey babes! I’m sorry for being away a lot lately, life has been pretty hectic this month and the days are so short my time for photography is very limited (I should probably get an artificial light but I’m too stubborn). I’m back with this wonderfully easy raw cookie recipe though- full of festive ingredients to get you in the Christmas spirit. There’s something about cinnamon, nutmeg and ginger that makes my heart happy, they smell truly magical together.
Sweet, citrusy, delicately spiced and full of vitamins, they’ll help to keep you snacking healthy this Christmas. They’re vegan, refined sugar free and no bake- meaning less washing up and minimal prep time (less than 10 minutes). They’d be a great cookie to make with little ones too.
I can’t believe this year is almost over. What a year it has been. I could never have predicted just quite how unpredictable it could be. It’s been a rollercoaster in every way possible but thankfully I’m ending it on a huge high and I’m so grateful to the universe for everything it has thrown my way.
I’ve learnt that sometimes bad things need to happen so you can see things as they really are. And it’s far better to have your eyes wide open than be blinded to the truth, however painful it may be. I’m ending the year on a massive high with somebody I truly love and everything feels like it is going to plan for the first time in my life!
Fortunately my new man has taken to this whole vegan malarky like a fish to water, so I have an excuse to make loads of food again. The whole raw cookie thing was completely unchartered territory for him, so I knew I had to create something extra sweet and delicious to make a good first impression (the green smoothies are still too ‘funky’ for him at the mo hehe). These babies hit the spot for sure, although he didn’t get to enjoy that many as I wolfed them down in less than two days. I’d love to know if you try these, either leave a comment below or please take a pic and tag me on Instagram – @bos.kitchen, it would make my day!
Stay warm and nourished, sending you a big hug and an even bigger bag of cookies.
Clementine sesame raw cookies (makes about 16 small cookies, or 12 big ones)
- 1 cup oats
- 1 cup cashews
- 1/2 cup walnuts
- 1/2 cup sesame seeds
- 1/4 tsp himalayan pink salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 cup agave/maple syrup
- 1/4 cup melted cacao butter
- 1 tsp vanilla extract
- 1 clementine, juice and rind
- 1/4 cup dairy free choc chips
- 1/4 cup dried cranberries/sour cherries other dried fruit
- Add oats, cashews, walnuts and 1/4 cup of the sesame seeds to a food processor and grind to a flour.
- Add salt, cinnamon, ginger and nutmeg to the blender and pulse briefly to combine.
- Tip dry ingredients into a bowl and stir through the clementine juice, agave syrup, melted cacao butter and vanilla until the dough comes together. It should be very moist and smell awesome (feel free to taste test at this point)!
- Now stir through the choc chips, 1/4 cup sesame seeds and cranberries. Shape into little balls and flatten into a cookie shape. Sprinkle with extra sesame seeds and clementine rind. Eat right away, or pop them in the fridge to firm up. Keep in the fridge for up to 4 days in an airtight container.