Alchemist's Kitchen

28/05/2026

Vegan ‘Toffee Crisp’ Balls Recipe ⬇️

Due to the peanut butter in the recipe, these taste a bit like a hybrid between a toffee crisp and a snickers.

Ingredients:

For the ‘caramel’:
2 cups pitted dates, chopped (may need soaking in hot water to help them blend; drain before adding to blender)
2 tbsps smooth or crunchy peanut butter
2 tbsps maple syrup
1 tsp coconut oil
1 tsp vanilla extract
Handful of soy protein crispy cereal

For the coating:
100g of 70% Dark chocolate, melted
1 tsp coconut oil
Handful of soy crispy protein cereal
Sea salt, small pinch; to sprinkle on top

To make:
1. Blend the caramel ingredients in a food processor until smooth. Transfer the mixture to a bowl and add a handful of soy crispy protein cereal and combine.
2. Roll into balls; if the caramel is too sticky to handle, refrigerate until it hardens up slightly, then proceed to roll into balls. Chill the rolled balls on a parchment paper-lined baking tray or chopping board.
3. Melt the dark chocolate with a little coconut oil in the microwave (20 seconds at a time), and stir until smooth. Mix another handful of crispy protein cereal into the chocolate.
4. Dunk and coat each caramel ball in the chocolate (using x2 forks to drop in and lift out), and place back on the lined baking tray or chopping board to set. Sprinkle over a little sea salt on the tops of each.
5. Chill in the refrigerator until fully set, then enjoy.

Can be individually wrapped in clingfilm once set, and frozen until needed. Keeps well in the freezer for about 3 months. Alternatively, store wrapped, or in an airtight container in the fridge for up to 2 weeks.

Add any extras such as dried fruits, nuts, or dark chocolate chips if preferred.

Soy protein crispy cereal; from health food shops or Amazon UK

22/05/2026

Blueberry Cottage Cheese Crumble Breakfast Bake 🫐 ✨

Prep: 10 mins
Cook: 35-40 mins
Serves: 6 portions

Equipment:
Blender / Food processor
Mixing Bowl
8x8” baking dish (small lasagne oven dish)
Parchment paper

Ingredients:
Base ⬇️
2 cups full-fat cottage cheese
4 large eggs, room temperature
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp lemon zest
Pinch sea salt
1 cup rolled oats
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 cup blueberries, fresh or frozen (if frozen, don’t defrost)
Oat Crumble Topping ⬇️
1/2 cup porridge oats (rolled oats)
1/4 cup almond flour
2 tbsps melted butter or coconut oil
1 tbsp honey or maple syrup
1/4 tsp ground cinnamon
Optional: Handful of flaked almonds (not used in the photos)

To Make:

1. Preheat the oven to 180c and line the baking dish with parchment paper.
2. Blend the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, pinch of sea salt and cinnamon until smooth.
3. Stir in the oats, baking powder, and gently fold in the blueberries (coated in flour to prevent them from sinking when baking).
4. Pour the mixture into the prepared dish and smooth out.
5. In a separate mixing bowl, add the oats, almond flour, butter or coconut oil, honey or maple syrup, and cinnamon, and stir to combine.
6. Sprinkle this as evenly as possible over the mixture in the dish. Scatter over the flaked almonds (if using).
7. Bake in the preheated oven for 35-40 minutes, until golden and just set in the middle. You can create a tent (fold in the centre) of foil if it is browning too quickly.
8. Once baked, cool for 10 minutes before slicing and serve warm. It can also be chilled and enjoyed cold if preferred.

Store leftovers in an airtight container in the fridge for approximately 4-5 days.

Additional extras; if desired:
Add chopped nuts to the crumble topping

Serving suggestion:
Enjoy a slice with a spoonful of honeyed Greek yogurt and fresh berries

19/05/2026

Italian Almond Cake - Torta Di Mandorle

07/05/2026

06/05/2026

New to the menu ✨

Lemon Cheesecake Crumble Bars

🍋 Melt-in-the-mouth shortbread base

🍋 Creamy and tangy lemon cheesecake layer

🍋 Buttery and crunchy crumble top

02/05/2026

Treat Table Bakes ✨

🌟Old-Fashioned Rock Cakes - With Valencian orange extract, mixed spice, cinnamon, nutmeg, cranberries, glacé cherries and sultanas - Crisp and crumbly (similar, but better than a scone imo)

🌟Chocolate Chip Cookies - With milk chocolate chips - Crunchy, chewy and buttery (as close to a well-known chain of cookie shops starting with an M from the late 90’s-2000’s 👌🏻)

🌟Choccy Balboa Brownies - Rich brownie base with a milk chocolate rocky road top - Inclusions and decorations of pretzels, caramel chocolate biscuit bar pieces, blonde (caramelised) white chocolate - Richly indulgent bite-sized pieces - A balanced combination of sweet and salty.

26/04/2026

Birthday Bueno Tiramisu

Coffee-dipped ladyfinger sponges/biscuits, layered with a cream mix of white chocolate hazelnut spread, mascarpone, icing sugar, whipped double cream and vanilla.

Topped with piped cream, with a dusting of cocoa powder.

Decorated with edible gold leaf, embossed message fondant plaque, and a birthday candle.

09/04/2026

26/03/2026

Marbled Millionaires Shortbread Bar

Buttery shortbread with dark chocolate chips, salted caramel layer, triple dark, milk and white chocolate swirl marbled top, sprinkled with edible holographic glitter, sea salt flakes, decorated with accents of edible gold leaf

15/03/2026

Almond Chocolate Biscotti ~ Recipe

Makes: Depending on size of slices cut; makes approximately 20 slices.

Ingredients:
3/4 cup (110g) blanched whole almonds
2/3 cup sugar
2 large eggs
1 tsp vanilla extract (or 1/2 vanilla & 1/2 almond extracts)
1 tsp baking powder
1/4 tsp sea salt
1 1/3 cup plain flour
2/3 cup (110g) chocolate, chopped finely (or chocolate chips)

Method:

1. Preheat the oven to 180c. In a dry frying pan, toast the blanched almonds over a low heat until they turn fragrant and colour to a light brown. Allow almonds to cool, then chop roughly.
2. Line a baking tray with baking paper.
3. Beat the eggs and sugar with an electric mixer on high speed until thick, pale and fluffy. Add the extracts and mix again.
4. In a separate bowl, sift together the flour, salt and baking powder. Add in the beaten egg and sugar mixture and beat until combined.
5. Fold in the chopped almonds and chocolate.
6. Place the biscotti dough onto a well-floured surface, and shape it into 2 log shapes. Slightly flatten the tops by patting it down with the palm of your hand. Flour your hands to stop the dough from sticking.
7. Transfer the logs onto the prepared baking tray with space In-between the two. Reshape if needed into a long rectangle, flattening down tops slightly.
8. Bake in the oven for 25 minutes, until firm to the touch. Remove from the oven and let cool for 10 minutes.
9. Reduce the oven temperature to 165c.
10. Transfer the logs to a cutting board and, using a serrated bread knife, slice up each log, cutting diagonally (thickness of 1.5” or 1 finger sized-width).
11. Place biscotti cut-side down back onto the baking tray and bake for 8-10 minutes. Then take out of the oven and flip each slice over before baking for a further 8-10 minutes, until golden brown and crunchy.
12. Remove and allow to cool completely before either dipping in melted chocolate or placing the biscotti into jars, or storing them in any other airtight container.
13. Ready to enjoy with a cappuccino or tea.

24/02/2026