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Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
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        • Chunky almond granola clusters
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        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
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        • Banana and peanut butter baked oatmeal
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        • Salted caramel smoothie bowls
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        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
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        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
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Sweets

Kiwi and lime chia popsicles

9th July 2016 by bos.kitchen 2 Comments

kiwi and lime chia popsiclesCool down this summer with my kiwi and lime chia popsicles! They’re sweet and creamy but so healthy you can enjoy them for breakfast. Packed with energising chia seeds and healthy fats from the coconut and nut milk, you’ll get that nourishing, full up feeling without feeling sluggish. They’re the perfect zesty treat to liven up your day. I love the texture of frozen chia seeds in coconut milk, it’s such a fun way to try chia!
(Makes 10)
  • 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)
1. Stir coconut milk, almond mylk, rice malt syrup, lime juice and zest, vanilla and chia seeds together. Mix really well to make sure there are no lumps. Leave to soak for at least 15 minutes.
2. Rub a tiny bit of rice malt syrup on your kiwi slices and stick inside your popsicle mould. Slowly pour in the chia pudding and set in the freezer for at least 3 hours.

Filed Under: Sweets Tagged With: chia, coconut milk, ice lollies, kiwi, lime, popsicles

Jammie Dodgers

3rd July 2016 by bos.kitchen Leave a Comment

jammie dodger with strawberry and plum chia jam

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

  • 200g coconut oil, melted
  • 130g coconut sugar
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
  • 2 tsp vanilla extract
  • 350g spelt flour

Strawberry and plum chia jam

  • 1 cup strawberries, chopped
  • 4 fresh plums, pitted and chopped
  • 3 tbsp Organic Burst chia seeds
  • 2 tbsp maple syrup/agave syrup
  • 1/4 cup water
  1. Preheat your oven to 180°c and line two baking sheets with greaseproof paper.
  2. Make your chia jam by adding all jam ingredients to a small saucepan and bringing to a boil. Turn the heat down and simmer for around 30 minutes until jammy, stirring every now and then. Add a little more water if you need to.
  3. To make the cookie dough, mix coconut oil and coconut sugar in a large bowl with a wooden spoon. Then add flax egg and vanilla extract. Mix until combined.
  4. Add the spelt flour, using your spoon at first and then your hands,  to make sure it all comes together as a dough.
  5. Leave dough to chill for 15 minutes in the fridge. Make sure your chia jam is set aside to cool. Sprinkle a little spelt flour on your work surface and roll the dough out to about 5mm thick. Cut out your dough using one round cookie cutter and one heart cutter. Cut out as many cookie shapes as possible and use the heart cutter for half of them.
  6. Use a spatula to carefully lay the cookies on your prepared baking sheets and bake for 10-12 minutes, until cookies are lightly coloured, but not brown at the edges (they will firm as they cool). Leave to cool completely on a cooling rack.
  7. Using a teaspoon, dollop a heaping spoon of jam on your cookie and gently press the heart shape cookie on top. Sprinkle with a tiny amount of icing sugar if serving immediately, or keep in the fridge to enjoy later.

Filed Under: Sweets Tagged With: biscuit, chia jam, coconut oil, cookie, jammie, strawberry, sugar free, vegan

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

Cherry chia jam parfait

25th June 2016 by bos.kitchen Leave a Comment

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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

  • 1 cup cherries, pitted
  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 1/2 cup water
  • 1/4 cup chia seeds
  • 3 tbsp maple syrup

Coconut chia pudding

  • 1/2 cup coconut milk
  • 1/2 cup water
  • 4 tbsp chia seeds

Almond butter

  • 2 cups whole, unroasted almonds
  • 1/2 tsp sea salt

Carob sauce

  • 2 tbsp carob powder
  • 2 tbsp maple syrup
  1. Make your chia pudding at least 4 hours in advance. Add all coconut chia pudding ingredients to a jar and mix well. Cover and leave in the fridge until the chia seeds have plumped up.
  2. If you’re making the almond butter, heat oven to 170°c. Add almonds to baking tray and pop in the oven for 30 minutes.
  3. Take almonds out the oven and process in a blender with the sea salt until smooth and runny- this takes about 10 minutes in my Vitamix, just keep scraping the sides down, mashing and pulsing and eventually it will turn to butter!
  4. To make your cherry chia jam, add cherries, blueberries and strawberries to a small pan and heat gently with 1/2 cup of cold water, chia seeds and maple syrup. After about 20-30 minutes it should reach a jam like consistency. Set aside to cool.
  5. Make your carob sauce by mixing carob and maple syrup together.
  6. Layer your jar with carob sauce at the bottom, then your coconut chia pudding, cherry chia jam and almond butter. Garnish with fresh berries and buckwheat for crunch.

*Leftovers of the chia jam and pudding will keep well in a sealed jar in the fridge for up to 5 days.

Filed Under: Breakfast, Sweets Tagged With: almond butter, buckwheat, carob, cherry, cherry chia jam, chia, chia pudding, coconut, jam

Strawberry cookies and cream cheesecake

19th June 2016 by bos.kitchen 2 Comments

strawberry cookies and cream cheesecake

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

  • 1 cup unroasted buckwheat groats (or sub with more pecans)
  • 1 cup whole raw pecans
  • 1 1/2 cups pitted dried dates, roughly chopped
  • 3 tbsp coconut oil, melted
  • 3 tbsp carob powder

Filling 

  • 3 cups raw cashews, soaked overnight in cold water and drained
  • 3/4 cup coconut oil
  • 1/2  cup coconut milk
  • Juice of one lemon
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup or rice malt syrup
  • 1/4 tsp himalayan pink salt
  • 1/2 cup cacao nibs
  • 1 cup strawberries, hulled and quartered

Carob cookie crumb topping 

  • 1/2 cup dates
  • 1/2 cup pecans
  • 1 tbsp carob
  • 2 tbsp maple syrup or rice malt syrup
  1. If you’re using buckwheat groats in your base, blend them for a few minutes in your blender until ‘sandy’, you want them to be finely ground, but not so much that it turns to flour.
  2. Add pecans, dates, coconut oil and carob to the ground buckwheat and pulse and blend until the mixture starts to stick together.
  3. Press mixture down firmly into a lined tin. I used a 28×18 cm slice tin. Pop in the fridge while you make the filling. If you’d like to make the crumb topping, add the dates, pecans, carob and maple syrup to your blender and pulse until crumbly. Set aside.
  4. Rinse out your blender and add cashews, coconut oil, coconut milk, lemon juice, maple syrup and salt. Process until smooth and creamy, stopping to scrape down the sides half way through. Fold through the strawberries and cacao nibs.
  5. Pour the filling on top of the base and pop in the freezer to set for at least 4 hours.
  6. Remove from the freezer and leave for 20-30 mins before slicing. Top with fresh strawberries and your carob cookie crumb.

 

 

 

 

Filed Under: Sweets

Cherry coconut nice cream

12th June 2016 by bos.kitchen 2 Comments

cherry coconut nice cream with carob sauce toasted coconut and cherries

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)

  • 4 frozen bananas, chopped
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tbsp cashew butter
  • 2 medjool dates, pitted
  • 1 tbsp Organic Burst maca (optional)
  • 1 cup fresh cherries, pitted
  • 1/4 cup toasted coconut chips
  • 2 tbsp carob powder
  • 2 tbsp maple syrup
  1. If you haven’t toasted your coconut chips, chuck the chips onto a small baking tray. Bake in the oven at 140°c and keep an eye on them. After about 10 minutes they should be starting to turn golden around the edges. Take out and leave to cool.
  2. Make your coconut nice cream by adding frozen bananas, coconut milk, vanilla extract, cashew butter, dates and maca powder (if using) to your blender or food processor. Pulse and mash every so often, adding a little coconut milk at a time until smooth. Add water bit by bit if you need to soften it.
  3. Smooth your first layer down in your jar(s). Split the remaining mix in half, adding the cherries to the half left in the blender. Mix well until smooth. Now scoop out the cherry nice cream and pop in the freezer with the coconut nice cream and your jar(s). Leave to set for at least 30 minutes.
  4. Make the carob sauce by mixing carob powder and maple syrup until smooth and glossy.
  5. Grab everything from the freezer and layer up! Top with your toasted coconut chips, carob sauce and fresh cherries on top!

 

 

Filed Under: Breakfast, Sweets Tagged With: cherry coconut nice cream vegan dairy free gluten free

Caramel nice cream

18th May 2016 by bos.kitchen Leave a Comment

IMG_3921-1-2

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)

  • 4 frozen bananas (peel and chop your bananas into chunks, freeze overnight)
  • 2 pitted dates
  • 1 tbsp Organic Burst maca powder (optional)
  • 1 tsp vanilla extract
  • 1 tsp almond butter (plus a little more, for decoration)
  • 1/4 cup almond mylk
  • 2 tbsp cacao
  • 2 tbsp maple syrup
  1. Make your cacao sauce – mix cacao and maple syrup together well and set aside.
  2. Blend everything else together in a food processor or blender. Stop and pulse and mash things up to get it all going. Add a little more almond mylk if you need to, but go steady- too much and you’ll end up with smoothie. Blend until smooth and creamy. If you’d like it a little firmer, pop in the freezer for thirty minutes.
  3. Smear the cacao sauce and a little almond butter around your jar or bowl and layer in the caramel nice cream.
  4. Top with shredded coconut, edible flowers, blueberries and granola.

Filed Under: Breakfast, Sweets

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

Strawberries and cream ice lollies

24th April 2016 by bos.kitchen Leave a Comment

strawberries and cream ice lollies coconut milk strawberry puree raw natural

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

  • 1 can organic coconut milk (400ml)
  • 1 tsp vanilla extract
  • 2 cups strawberries (frozen or fresh)
  • 2 tbsp maple syrup
  1. Blend strawberries and maple syrup together until smooth. Pour into your lolly moulds, until each mould is half full.
  2. Rinse out your blender and add coconut milk and vanilla extract and blend well. Fill up your moulds and pop in your stick. Freeze for at least 6 hours.

 

Filed Under: Sweets Tagged With: popsicles ice lolly popsicle strawberry coconut milk

Berry boost cookies

8th March 2016 by bos.kitchen Leave a Comment

IMG_3084-1.jpg

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

  • 1 cup desiccated coconut
  • 1 cup ground sunflower seeds (sub other seed or nut if you don’t have sunflower seeds)
  • 3/4 cup tahini
  • 3/4 maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup mixed dried berries (I used goji berries, orange infused cranberries and sultanas)
  • 1 tbsp Organic Burst Acai
  • 1 tsp vanilla extract
  • Pinch of sea salt
  1. Mix all ingredients together in a bowl.
  2. Form into walnut sized balls and flatten slightly with hands to make a cookie shape. Decorate with goji berries.
  3. Freeze for at least 30 minutes before enjoying. Best eaten straight from the freezer.

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Filed Under: Sweets

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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…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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