
- 1 3/4 cups coconut milk
- 1/2 cup almond mylk (or other non dairy mylk)
- 2 tbsp rice malt syrup
- 2 limes, juiced and zested
- 1 tbsp vanilla extract or 1 pod, seeded
- 1/4 cup Organic Burst chia seeds
- 2 kiwis, thinly sliced (I used Zespri golden kiwi fruit)
Plant based recipes made with love
Jammie Dodgers, Bo’s Kitchen style. Jammie Dodgers hail from the UK and consist of a sticky, mega sweet jam sandwiched between two shortbread cookies. These traditional biscuits used to be vegan, but as with most accidentally vegan snacks, they decided to put an animal product back in the mix for no apparent reason, so I had to make my own.
This simple cookie recipe surprised me with how delicious it was, considering it only has five ingredients! The jam is a chia jam with strawberry and plum, if you have any left over it tastes great on toast or on top of oatmeal. They keep really well in the fridge, as the coconut oil helps to keep them firm. They’re made with coconut sugar and coconut oil, far healthier than their sugar laden, non vegan cookie twin. Of course I’ve made this vegan and E number free! I made these with spelt flour, but I’m sure you could use a gluten free flour too. I may give them a whirl with buckwheat flour next.I’ve eaten most of this batch to myself so I know they must be good! I’d love to hear how you get on if you try this recipe, I’m already preparing for my second batch tomorrow…
Recipe
Cookie
Strawberry and plum chia jam
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
Filling
The cherry obsession continues! This time in the form of a gloriously rich and creamy parfait layered with a berrylicious jam. Chia jam is a great way to try chia if you haven’t given it a go before. The lumpy texture can take a little getting used to, but if you like jam, you’ll dig chia jam. This is full of healthy proteins and fats and the jam is sugar free and brimming with berries. I also put a little carob sauce at the bottom of the jar as a little treat. If you don’t have all the berries listed below, feel free to just sub with whatever you have enough of. As long as you use 2 cups of fruit in total it will still turn into jam. Making almond butter can take a while even in a high speed blender, but boy is it worth it. The flavour of freshly roasted almonds with this cherry chia jam is something else. The recipe makes enough for about two of these jars, or if you’re making one jar just enjoy the leftovers on top of your smoothie bowls for the rest of the week! The jam is great on toast too.
Cherry chia jam
Coconut chia pudding
Almond butter
Carob sauce
*Leftovers of the chia jam and pudding will keep well in a sealed jar in the fridge for up to 5 days.
Strawberry cookies and cream cheesecake is here! There seems to be so many cookies and cream recipes about lately, I couldn’t resist making my contribution with this delicious slice. It took a few attempts and several bags of cashews, but I’ve finally mastered it. The base is sweet and chewy like every good cookie should be and the filling is creamy and light with hints of vanilla. It’s refined sugar free, gluten free, raw and vegan. If you don’t have carob, by all means sub with cacao or cocoa, but carob really does give the best dark chocolate cookie flavour. This cheesecake is light and creamy and makes for a crowd pleasing dessert at a dinner party. My friends have enjoyed testing this one out for me! I’d love to see if you try it!
Recipe (Makes 12-14 slices)
Base
Filling
Carob cookie crumb topping
Cherry season is here! They taste so delicious right now. I love everything cherry flavour (including lip balms and fizzy cola bottles). Enter the perfect healthy treat to showcase this ruby red summer fruit, cherry coconut nice cream. The carob sauce is a firm staple in my kitchen, it’s luscious and gooey and a doddle to make. If you love dark chocolate, give carob a go. It’s more nutritionally dense than cacao and doesn’t contain caffeine which means it’s perfect to eat any time of the day! The toasted coconut chips on top of this take it to ice cream sundae level, so I’d really recommend making them. Cherry, carob and coconut may just be my new favourite thing.
Recipe (Makes enough for two, as pictured)
For me, nice cream is just about the best thing ever. I spent years as a vegan thinking I had to buy the overpriced, tasteless soya ice cream in tiny pots from health shops, until I discovered the humble frozen banana. Something magical happens to bananas when you freeze them. They blend up into the most rich, creamy tropical deliciousness that you could only compare to a really thick milkshake. Even the really mushy ones can be frozen and blended up into smoothies. As with all fruit, if it’s almost had it, chuck it in the freezer and use it later, I can’t bear to see food go to waste. If you haven’t tried freezing your bananas before, I can’t recommend it enough. There’s no going back once you’ve tried it. Just remember to peel them before you freeze them. I have admit I’ve made that mistake before.
Guilt free and packed with b vitamins and carbs to fuel you through your day. I managed a good six hour stint digging weeds at the allotment after eating half of this! If you don’t have a very powerful blender, just wait for the bananas to soften a little before blending. You can always pop it in the freezer to firm up.
Recipe (makes enough for two)
These 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
A simple, healthy lolly that tastes of summertime. Feel free to try different frozen fruits, you can’t really go wrong with these. Icy, cold, creamy and refreshing. A smoothie in lolly form is always a good thing!
Recipe
I’ve just come back from a super relaxing break in North Wales. Eight of us stayed in a 17th century cottage and spent our days away from phones, wifi and civilisation in general and it feels like I’ve had a recharge. My head feels clearer and my soul soothed. Predicting we’d be going on lots of long hikes, I created these berry boost cookies, made with Organic Burst acai powder. They are vegan, raw, gluten free and packed full of healthy protein and nutrients to keep you fuelled for the day (or evening) ahead. The best thing about raw cookies is that you need little to no equipment (just a bowl and spoon in this case) and you just put them in the freezer to set! Easy, quick and healthy but still deliciously fruity and cookie like, these are real crowd pleasers.
Recipe – makes around 16 drop cookies