Plant based recipes made with love
Are you a fan of salted caramel? If so, this recipe is gonna be right up your street! Light, creamy and surprisingly healthy, these little salted caramel tarts are just what you need to celebrate the start of spring. No bake, dairy, gluten and refined sugar free, they’re the perfect dessert for when you want something sweet yet light.
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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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This post is sponsored by Welleco, all opinions are my own.
Although I’m ready for Autumn and the inevitable mountain of baked goodies I’ll be rustling up, I’m still hanging on to summer with no bake treats. These cookie dough bars have been a daily treat for me lately. Simple to prepare, protein packed and full of wholesome ingredients, but taste like chocolate chip cookie dough!…
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?
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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
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.
xx
Clementine sesame raw cookies (makes about 16 small cookies, or 12 big ones)
