December is here! The last of the leaves have fallen from the trees and with luck we will be getting crisp frosty mornings and deep blue skies. The air here in the Scottish Highlands is breathtakingly cold but we are excited as the magic and sparkle of Christmas is just around the corner...
In the last of our series of recipes to celebrate the launch of our Rose Whisper collection we've collaborated with plant-based food-blogger and friend of the brand Bo from Bo's Kitchen.
First up are Bo's Rose Whisper Vanilla Brownie Bites. We'll be sharing these around the office as a nutritious (and prettier!) alternative to the usual mince pies and chocolates. We've tested Bo's Creamy Rose & Beet Smoothie Bowls and confirm they are delicious (and so easy to make). The perfect healthy breakfast antidote to the excess of the season!
Rose Whisper Vanilla Brownie Bites
- 1.5 cup buckwheat
- 1/2 cup walnuts
- 1/2 cup cacao powder
- 1 cup dates
- 1/4 cup coconut oil
- 100ml water
- 1.5 cups cashews, soaked in cold water overnight
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 1 lemon, juiced
- Pinch of Himalayan pink salt
- 2 tsp vanilla extract
- 3-4 tsp rosewater
- 1/2 raw beetroot, peeled (walnut sized piece)
- Line a small square baking tray or loaf tin with greaseproof paper. Pulse buckwheat and walnuts together in a food processor until crumbly. Add in cacao powder and dates and pulse until combined.
- Add coconut oil and pulse until the dough starts to stick together. Slowly add water until the dough sticks together when you push it with your fingers – it should be slightly sticky.
- Smooth out the dough onto your baking tray with your fingers, pushing evenly into each corner. Pop into the fridge to chill and wash out your food processor.
- Make your filling by combining cashews, coconut oil, coconut milk, lemon juice, salt and vanilla in your food processor.
Creamy Rose and Beet Smoothie Bowls
(Makes 2 bowls)
- 4 frozen bananas
- 1 small, raw beetroot
- 1/4 cup raw cashews, soaked overnight
- 1/2 pineapple
- 2 tsp rosewater
- 3/4 cup almond milk
- 1 cup water
Toppings: dairy-free yoghurt, beetroot, persimmon, chia seeds, rose petals and cacao nibs
- Add all ingredients to your food processor and blend on high until smooth.
- Pour into bowls and top with fruit stars, chia seeds, rose petals and cacao nibs. To make the hearts, add little dots of yoghurt to your bowl in a circle, then run through the middle of them with a chopstick.