Bliss Bites: Vegan, Gluten- and Dairy-free Treats

By / Life / September 3rd, 2018 / 14
Bliss Bites cookbook

Kate Bradley, author of the Kenko Kitchen blog, released her second cookbook this past January. Bliss Bites is a funky, easy to read cookbook that features over 50 nutritious gluten-free, vegan and dairy-free bars, bombs and truffles.

Finding tasty snacks is one of the major issues facing people switching to gluten-free, vegan or dairy-free. When I first picked up this book, I thought it might be more bland, vegetable-heavy recipes that don’t quite live up to the label “treat”.

I was wrong.

Many of the recipes called for familiar flavours, like cacao, dates, peanut and chocolate. Unfortunately, many of the ingredients are on the pricier side (Cocao butter is $42 per bag, for example, and it is in practically everything). Many also required a food processor, so if you do pick up this book, make sure you also get a good food processor, if you don’t already have one.

Bliss Bites is a fun, funky and funny read. The photos are fresh yet refined. Each recipe comes with an intro that includes a fun little tip, story or suggestion you can enjoy. Felt like a snack for your mind, as you make a snack for your tummy. The indexing is well done; it’s easy to find recipes for the ingredients you have on hand.

Bliss Bites: Vegan, Gluten- And Dairy-free Treats From The Kenko Kitchen / $20

If you’re curious, you can try out her recipe for Breakfast Bars (it was quite yummy!)

Bliss Bites Breakfast BarsBreakfast Bars (pg 110)


Preparation time: 10 minutes

Setting time: about 2½ hours

“This recipe is inspired by the breakfast bar my friend Ryo makes at my favourite Melbourne eatery, Walk Don’t Run, and they’re as mindful and as goodness-packed as they come. They’re super delicious, foolproof to whip up and make a winning breakfast when you’re running out of time. (Or sprinting out the door.) I can also endorse these bars as wonderful hiking snacks.

185 g (6½ oz/1½ cups) sunflower seeds
105 g (3½ oz/¾ cup) pepitas (pumpkin seeds)
50 g (1¾ oz/¼ cup) goji berries
40 g (1½ oz/¼ cup) sesame seeds
40 g (1½ oz/¼ cup) cacao nibs (optional; these can be substituted with another seed or nut)
40 g (1½ oz/¼ cup) white chia seeds
45 g (1½ oz/¼ cup) linseeds (flax seeds)
175 g (6 oz/½ cup) raw honey or rice malt syrup
90 g (3 oz/⅓ cup) tahini, cashew butter or other seed butter
40 g (1½ oz) cacao butter, melted

Place all the ingredients in a bowl and mix with a wooden spoon until well combined.

Line the base of a 20 x 15 cm (8 x 6 in) baking tin with baking paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2½ hours or until firm.

Once the mixture is firm, cut into 10–12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.


A freelance writer and editor, Lisa Hoekstra loves learning and trying new things. She can be found with her nose in a book or multiple tabs open on her browser as she researches the latest and greatest in the world of food, style and everything in between.

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