• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • 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
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • 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
      • Waffles
        • 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
  • Contact
  • About

almonds

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! …

Read More »

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

Blueberry breakfast muffins

22nd April 2018 by bos.kitchen 2 Comments

blueberry breakfast muffins

Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day….

Read More »

Filed Under: Breakfast, Sweets Tagged With: almonds, blueberry, breakfast, dairy free, granola, muffin, seeds, soya, yoghurt

Choc chip almond butter cookies

14th March 2018 by bos.kitchen Leave a Comment

choc chip almond butter cookies

Hey, friends! How’s it going? I hope the month is treating you well. Over here it’s still chilly, but the temperature is not sub zero which can only mean one thing, spring is close! I’m ready for the sunshine and fresh, summery recipes! I’m still not ready to turn the oven off yet though, so I’ve been busy in the kitchen baking up as many recipes as possible.

…

Read More »

Filed Under: Cookies, Sweets Tagged With: almond butter, almonds, aquafaba, biscuit, choc chip, cookie, gluten free, vegan

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

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

Chocolate marzipan truffles

14th July 2016 by bos.kitchen Leave a Comment

chocolate marzipan trufflesChocolate and marzipan has to be one of my favourite flavour combinations, what a treat. I always used to have marzipan from the fridge when my Mum made wedding cakes (and icing too, oops). There was often a nice big chunk in there for decorating but I couldn’t help taking a little piece now and then (basically whenever I had the opportunity). I adore those marzipan bars you can buy in some health stores too, just a generous bar of marzipan, smothered in dark chocolate. Mmmmmm. I love the smell of it, almonds are so sweet and delicious. These babies are gluten free, refined sugar free and packed with healthy protein. You can omit the amaretto if you like, it just won’t taste as marzipan-y, is that a word?!

I got the basis for this recipe from the Lazy Cat Kitchen blog and in it Ania suggests tempering your chocolate, to get the ultimate snap and sheen to your little truffles. I’d never done it before, but now definitely recommend tempering for the best results. It wasn’t tricky, but you do need a thermometer- it’s all about using it at just the right temperature.

Chocolate marzipan truffles (makes 24 truffles)

Ingredients

  • 2 1/2 cups almonds
  • 1 cup cashews
  • 1/4 cup maple syrup
  • 1/4 cup almond mylk
  • 10 tsp amaretto
  • 1 tsp lemon zest
  • Pinch of sea salt
  • 2 tsp vanilla extract
  • 250g vegan dark chocolate, broken into medium size pieces (use a sugar free dark chocolate bar to keep totally sugar free)
  • Small handful of almonds, toasted and roughly chopped
  1. Blend almonds and cashews together in your food processor until finely ground, to a flour.
  2. Add lemon zest, maple syrup, almond mylk, amaretto, lemon zest, sea salt and vanilla to a small bowl and whisk together.
  3. Slowly add the mix, little by little, to the blender and pulse until combined. The mixture should be sticking together with your fingers. Bring dough together with your fingers and shape into a ball. Wrap in clingfilm and pop in the fridge.
  4. Slowly melt 150g of your chocolate in a bain-marie (a bowl gently heated over boiling water), being careful to keep the water away from your bowl of chocolate (water is the worst thing that could happen to your melted chocolate, be careful).
  5. When the chocolate has melted, take off the heat and gently stir with a wooden spoon or rubber spatula to get things cooling. Chocolate fully melts at 46°C, but you want to cool it down to between 31 to 33°C. Add the remaining 100g of chocolate, this will increase the rate of the cooling process. Keep checking the temperature with your thermometer every five minutes or so.
  6. While the chocolate is cooling, take your marzipan dough out the fridge and make into balls. I made a tablespoon of dough per truffle. When the chocolate has reached the magical temperature of between 31 and 33°C, you’re ready to dip! Dunk your balls into the chocolate and leave to dry on a cooling rack.
  7. Put any remaining chocolate into a piping bag, or just drizzle on top of the truffles. Garnish with toasted chopped almonds. Try not to eat them all to yourself.

 

20160713-IMG_5571

20160713-IMG_5588

Filed Under: Sweets Tagged With: almonds, cashews, chocolate, gluten free, marzipan, truffles, vegan

Primary Sidebar

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
.
.
Blueberry chia pudding (serves 2)
.
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)
.
Toppings
.
2 tbsp smooth peanut butter
1/4 cup fresh blueberries
.
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.
.
#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...