Happy September, friends! It’s been a long hot summer in the UK and the temperatures are only just starting to drop. I’m excited to get snuggled up next to the oven with a heap of Autumnal recipes very soon, but my love for no bake, grab from the fridge treats lasts all year round. That’s why I’m bringing you these magical raw vanilla donuts with blueberry glaze. …
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!…
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! …
One of my favourite things to do is make a healthier version of a classic sweet. Especially if I can make one that’s good enough to have post workout. Cake is for anytime, not just for dessert, right? These chocolate cheesecakes may look just like their sugar laden counterparts, but they’re protein packed, refined sugar, dairy and gluten free and full of wholesome ingredients!…
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.
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,
- 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
- 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
- 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.
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.
Oh hello there! I can’t believe it’s October already! Time is really flying this year and last month was the most hectic month yet. I now have two new kittens (Harry and Sushi) in my life and they are just about the best thing that’s ever happened to me. Have you ever tried to be in a bad mood with two tiny balls of fluff laying in your arms kissing each other? Well I have and it’s impossible. They definitely keep me on my toes. All I need to do now is train Sushi to stop climbing me like a tree when I’m about to feed her and we’ll be in crazy cat lady heaven. Life admin has taken over this month and I’ve been a bit behind with posts and photography but I’m ready to go again now, so expect some weekly updates for the rest of the year. I have a whole backlog of recipes I need to publish!
I am a true coconut lover, I think I have five jars of coconut oil at the moment, shredded coconut, coconut chips, coconut butter and coconut sugar. I also have coconut scented toiletries too, it never ends! It seemed only natural that I should indulge my coconut fantasies in the form of waffles. They didn’t disappoint. These coconut waffles are light and crispy and the raw chocolate sauce turns these beauties into something pretty special. You can keep the waffle batter for up to four days in the fridge, so this is a great recipe to make in advance for a lazy weekend. I added spirulina to the chocolate sauce, just to sneak some of my fave superfoods in. The recipe makes a lot of sauce, so you can make some raw chocolate with the rest (just pour it into a tray and set in the freezer), or just continue making waffles and chocolate sauce the whole week, which sounds like a great idea to me.
- 1 flax egg (1 tbsp flax seed mixed with 3 tbsp water)
- 1 cup plain flour (can sub plain gluten free flour)
- 3 tbsp coconut sugar
- 2 tbsp baking powder
- 1/2 cup coconut milk
- 1/2 cup water
- 2 tbsp coconut oil, melted
Raw chocolate sauce
- 1/2 cup organic cacao powder
- 1/2 cup organic coconut oil
- 1/4 cup maple syrup
- 1 tsp Organic Burst spirulina (optional)
- Make your flax egg by mixing ground flax seed with water. Stir well and leave to rest to form a gel while you make the rest of the waffle batter.
- Add all waffle ingredients to a food processor and blend until combined. Add flax egg and pulse again. The mixture should be thick but pourable. Add a little more water if you need to. Chill batter in the fridge while you make chocolate sauce.
- Add cacao powder, coconut oil and maple syrup to a small pan and heat very gently until the coconut oil has melted. Take off the heat and stir through spirulina, if using.
- Turn on your waffle maker and pour in chilled batter. Cook until golden on both sides, then top with raw chocolate sauce, toasted coconut chips and fruit.
This month has been full of change. In a really good way. So far I’ve been to a festival in a forest, spent five days in London with my best friend and made some really interesting new connections. It’s only the 19th already! I feel like I’ve learnt to embrace this rollercoaster of a year and welcome whatever else is coming my way with open arms. I definitely don’t feel like I’m the same person I was at the start of the year. It’s weird how sometimes a few months can make you feel like you’ve grown so much. I am truly grateful for the lessons this year has taught me. Without all of them, I wouldn’t be in this place right now. It’s a good feeling knowing it was all for a reason. I have so many plans for the next few months too, so it looks like the end of the year will continue to be eventful!
Anyway, back to breakfast cakes…. these little buckwheat babies are so simple to make and although they look like sweet little tarts, they are loaded with goodness. These raw, gluten free shells are free from nuts and sugar, and a couple in the morning will keep you going until lunch. Buckwheat is a super nutritious whole grain, great at fighting off those mid morning hunger pangs. Cacao is a natural anti depressant and improves your mood.. sounds like perfect Monday morning fuel to me! Load them up with yoghurt and your fave fruits, or make the shells in advance and decorate before serving. I guess these would make great party snacks too. I’m tempted to make them even smaller, into little canapés… I love tiny things! Unless we’re talking jars of peanut butter, then the bigger the better…
Cacao buckwheat breakfast tarts
For the tart shells (makes about 8 small tarts)
- 1 cup buckwheat
- 1 tsp lucama powder (optional)
- 1/2 cup cacao powder
- 1 cup dates, pitted
- 3 tbsp coconut oil, melted
- 100ml water
For the filling
- 1/2 cup non dairy yoghurt
- 1 vanilla pod (deseeded)
- Fresh fruit
- Black sesame seeds and mint for garnish
- Roughly pulse buckwheat, lucama and cacao in a food processor until starting to crumble.
- Now add the dates, coconut oil and water and pulse until the mix comes together in a ball. Add water a tbsp at a time if it is too dry. You should be able to squish it between your fingers without it falling apart.
- Take out golf ball size lumps of dough and flatten in your palm. Press into a cupcake mould (I used a silicone one). Pop in the freezer for 30 minutes to firm up.
- Mix vanilla pod seeds with non dairy yoghurt and spoon into your tart shells. Garnish with fresh fruit, sesame seeds and mint. Store in the freezer for up to a month. Best eaten after thawing out for 15 minutes.
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
- 1/2 cup buckwheat groats
- 1 1/2 cups pitted dried dates
- 1/2 cup almonds
- 3 tbsp coconut oil, melted
- 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)
- Prepare your slice tin (I used an 8 inch square tin), line with baking paper, ensuring the paper goes up over the sides.
- 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.
- 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.
- 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.
- 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.
- Let sit out of the freezer for 30 minutes before slicing. Stores in the freezer for up to a month.