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Bo's Kitchen

Plant based recipes made with love

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Cinnamon apple rolls

13th March 2023 By bos.kitchen Leave a Comment

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These cinnamon apple rolls are outrageously fluffy, melt in your mouth delicious and full of cosy flavours. Sharp yet sweet apple and warming cinnamon is offset by tangy cream cheese and sweet caramel. The dough is smothered with cinnamon butter and applesauce, rolled up and baked until golden before being topped with a decadent cinnamon cream cheese frosting and caramel drizzle. Think toffee apple meets cinnamon roll. These are every bit as delicious as they sound and take a regular cinnamon roll to the next level.

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Lemon and raspberry tart

8th March 2023 By bos.kitchen Leave a Comment

This lemon and raspberry tart is the perfect way to celebrate the start of spring. Fresh, zingy, sour lemon pairs with tart, sweet raspberries to create this dreamy dessert. A simple shortcrust pastry shell is filled with an easy vegan lemon curd and swirls of fresh raspberry puree. It’s then topped with dairy free whipped…

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puff pastry hearts

Puff pastry hearts

13th February 2023 By bos.kitchen Leave a Comment

Impress your loved ones with these scrumptious puff pastry hearts. Whipped vanilla cream and fresh strawberries are sandwiched between buttery puff pastry. So light, rich and fresh, they taste as good as anything you’d find in your favourite patisserie. The best bit? They are SO simple to make, just 5 ingredients needed and they’ll be…

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vegan tomato heart tart

Tomato heart tart

29th January 2023 By bos.kitchen Leave a Comment

This simple puff pastry tomato heart tart is ready in 20 minutes and couldn’t be easier to make! Layered with a quick spiced red pesto, fresh tomatoes, olives and vegan cheese it’s full of flavour with minimal effort. Perfect for a fuss-free romantic night in with your love, or a blissful night to yourself.

Raspberry coconut cake

24th January 2023 By bos.kitchen Leave a Comment

Easy one bowl raspberry coconut cake that melts in your mouth. Super light and fluffy coconut cake studded with fresh raspberries and finished with a layer of gooey raspberry jam. This cake comes together in minutes! Just one bowl needed and it’s in the oven in under ten minutes.

red velvet cupcakes with cream cheese frosting

Red velvet cupcakes

19th December 2022 By bos.kitchen Leave a Comment

These fluffy and tender red velvet cupcakes are a delight to devour. Rich, ruby red cocoa infused cupcake topped with a luscious dairy free cream cheese topping. A delicious classic, veganised.

Victoria sponge cake vegan

Classic Victoria sponge cake

9th January 2022 By bos.kitchen Leave a Comment

A classic Victoria sponge cake is up there with the best cakes of all time, right? Traditionally they use eggs and dairy but my version is totally vegan and just as delicious as the original. This light and fluffy Victoria sponge cake is layered with vanilla buttercream, raspberry jam and topped with fresh raspberries and…

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No bake frosted brownies

13th July 2021 By bos.kitchen 2 Comments

easy vegan lemon bars

Easy lemon bars

13th April 2021 By bos.kitchen 2 Comments

Are you a lemon lover? If the answer is yes, you NEED these bars of sunshine in your life. These easy lemon bars are simple to prepare and full of tangy lemon flavour. A homemade lemon curd is layered onto a buttery shortbread base. If you love lemon, you’re going to adore these bars!

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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…

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free! 

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract 
200g coconut cream
2-4 tbsp coconut milk 

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar 

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill. 

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge. 

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow
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