Bliss Bites for Veganuary

Australian-born Kate Bradley is a plant based cook, food stylist and freelance recipe developer who lives and works in Melbourne, Australia.  Kate first gave up refined sugar, gluten and all processed foods in late 2012, which completely revolutionised her health and wellbeing, not to mention her cooking style. Kate launched her succesful website Kenko Kitchen so that she can share her passion for simple, tasty and healthy foods and inspire other young cooks. Kate's second book, Bliss Bites, is out now.

ALMOST-A-‘SNICKERS’ BAR

"There is no eating these politely. They are just so good, you will literally inhale one quicker than you can save that ‘mindful eating’ quote on Pinterest. Make these now and thank me later" - Kate Bradley, Bliss Bites

MAKES 12

Preparation time: 15 minutes Setting time: about 1 hour

Ingredients

BASE

155 g (5½ oz/1 cup) activated or raw cashews

45 g (1½ oz/½ cup) desiccated coconut

2 tablespoons maple syrup

CARAMEL

13 medjool dates (about 260 g/9 oz), pitted

60 ml (2 fl oz/¼ cup) maple syrup

90 g (3 oz/⅓ cup) peanut butter

1 teaspoon vanilla extract

pinch sea salt flakes

65 g (2¼ oz) activated almonds or peanuts, roughly chopped

CHOCOLATE COATING

150 g (5½ oz) raw or dark chocolate (at least 70% cocoa solids), melted and cooled

For the full recipe go to Cooked.com

Bliss Bites by Kate Bradley is available now online from Amazon or Waterstones, or in good shops that sell books.

Photography by Elisa Watson