Gluten-Free Pistachio Cardamom Doughnuts

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#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos.

I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)

I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

GF Vegan Pistachio Cardamom Doughnuts

Ingredients:
For the doughnuts:
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 3/4 tsp ground cardamom
  8. 60ml (1/4 cup) Suma coconut oil, melted
For the icing:
  1. 125ml (1/2 cup) coconut cream
  2. 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
  3. 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
Instructions:
For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing:
  1. Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
  2. Place in the fridge to firm up a little before dipping in the doughnuts.
Notes
I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.

 

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Vegan Doughnuts (3 Recipes!)

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#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork 1
In my last blog post (btw — THANK YOU for all the support and feedback I got on that one, it made my day) I hinted at this recipe, and of course I shared a few snaps on Instagram a couple of weeks back. Vegan and gluten-free doughnuts. Quite a few people asked for the recipe, so I’m chuffed to finally share it with you lot.

I can’t take all the credit. I had all the enthusiasm and drive to start baking doughnuts for the Suma Bloggers Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.)
#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork
And I have to say… once I got started, I couldn’t really stop. I went doughnut crazy for about a week, and then life caught up with me again and I was stamping my feet going, ‘NO, I want to bake DOUGHNUTS, I don’t want to be a responsible grown-up!’ But hey, you know what, my colleagues absolutely loved these. Especially our IT manager, who’s basically allergic to everything and never gets to enjoy any baked goods that enter our office.

People went a little bit nuts, actually. I walked into the kitchen and bumped into my fellow veggie colleague, who promptly started gushing over the doughnuts and how they were so good he’d already had three…

So the next time I made a batch, I had to send a group email to everyone in the office saying that yes, there were more doughnuts, but could people restrain themselves to one per person, please.

But even just typing this blog post, I want to start baking more doughnuts! Preferably whilst listening to this song. I’ve got tons of ideas for new flavours, and I just love the simplicity of making the doughnut icing, and the soothing, reassuring dipping of the doughnuts in it, twisting them as you lift them out so they get that neat line halfway up the side. They’re just so easy to make, and so delightfully cute. In my rather chaotic mind, making doughnuts is the equivalent of a dozen hours of yoga. I just come out of the experience feeling so damn peaceful and centred and all that shit.

So sneak peek for next week below… 
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

Gluten-Free Doughnuts - Vanilla or Chocolate With 3 Glazes

  • Servings: makes 12 doughnuts per recipe
  • Print

Ingredients:

For vanilla doughnuts:

  • 250g (1 + 2/3 cups) plain GF flour
  • 100g (1/2) cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 250ml (1 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60nl (1/4 cup) coconut oil, melted

For chocolate doughnuts:

  • 225g (1 + 1/2 cups) plain GF flour
  • 1 heaped tbsp organic, fairtrade cocoa powder
  • 100g (1/2 cup) brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 310ml (1 +1/3 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60ml (1/4 cup) coconut oil, melted

Strawberry glaze:

  • 125g (1/2 cup) coconut cream
  • 6 large strawberries
  • 1 tsp sugar or maple syrup or a dash of stevia (optional)

Salted Milk Chocolate:

  • 125g (1/2 cup) coconut cream
  • 1 ounce dark chocolate
  • 2 tsps sugar or maple syrup or a pinch of stevia
  • about 1 tsp fine sea salt

Hazelnut Dark Chocolate Glaze:

  • 50g (1.75 oz) dark chocolate
  • 2 tbsp runny hazelnut butter
  • 1 tsp sugar or maple syrup or a pinch of stevia (optional)

Instructions

For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF). Grease 2 6-cavity doughnut tins and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut tins, tidying up the sides and middles of each cavity with a cloth (or finger, like I do, and lick up the spare batter… waste not, want not). Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. To make chocolate doughnuts, follow the same exact steps, folding the wet ingredients in the dry ingredients (including cocoa powder) and baking for 18 minutes.
  8. Dip the vanilla doughnuts in strawberry cream glaze (see below) and the chocolate doughnuts either in the hazelnut chocolate glaze or salted milk chocolate glaze (see below).
For the strawberry cream glaze:
Blend all the ingredients together until smooth and creamy. Chill in the fridge for about 30 minutes before dipping each doughnut into the glaze.
For the salted milk chocolate glaze:
Gently melt the coconut cream in a small saucepan over medium heat. Add the dark chocolate, broken into pieces, and the sweetener of your choice. When totally melted, set aside for about 30 minutes to cool. Dip each doughnut into the glaze, then dust over with sea salt.
For the hazelnut chocolate glaze:
Brake the chocolate into small pieces. Add all the ingredients to a small saucepan and gently melt over low heat, stirring with a wooden spoon to prevent the chocolate from burning. When it is totally melted, remove from the heat and set aside for about 30 minutes to cool. Dip the doughnuts into the glaze and leave to set in the fridge.

Any particular flavours you’d like me to try out? Currently accepting all requests, the wackier the better!

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Love and cookies,

thevegancookiefairysignature-2

Peanut Butter Swirl White Chocolate Button Blondies

#Vegan Peanut Butter Swirl White Choc Button Blondies
You may have noticed I’m about 3 days late with this post. I spent last week baking up a storm, having way too much with my new doughnuts pans, and then dashed off to England to spend some much-needed time with my cute munchkin of a nephew and my sister’s unbearably adorable Alaskan Malamute. (And my mum and sister, obv. But dogs and toddlers first. #priorities)

Priorities. It’s a big learning experience for me, right now. As I get older I find there are more and more things that I “need” to do, and my daily to-do list just gets longer and longer. I have a daily to do list, a weekly one, then a monthly goals list and finally a yearly goals list, which I updated on New Year’s Day. These goals and tasks on my lists range from the fairly mundane – get my favourite pair of shoes reheeled – to the more ambitious – visit Iceland next year – but they don’t even include all the other daily little ‘must do’s like laundry, feeding the cat, etc.

But there’s one thing I always forget to ‘schedule’. DOING NOTHING.

I feel strangely guilty wanting ‘doing nothing’ time, but a few emotional breakdowns have opened up my eyes to the reality that I sometimes need to do nothing. To watch a film without trying to translate my ebook at the same time, with the laptop precariously balanced on my knees and me reaching over the cat curled up in my lap to type away without disturbing him. Or to bake a cake without catching up on the latest TV series because that’s the only way I’m going to get to do both that week and still complete all my chores. It’s undeniable – I’ve fallen into the productive woman trap yet again.
Vegan Peanut Butter Swirl White Choc Button Blondies
#Vegan Peanut Butter Swirl White Choc Button Blondies
Working 9-5.30 doesn’t leave you a whole lot of time to do what you want. And I’m lucky, because I live a ten minute walk from work and have my whole weekends free. I get a very satisfactory amount of annual leave days. I feel like I’m making the most of my life, as much as I can, but still there doesn’t seem to be enough time. I don’t know if that’s because we live in a world where we are so over-stimulated with the endless possibilities of aspirations that we can never accomplish in one lifetime, or because I’m putting that pressure on myself to prove myself (to whom??), or because women in general tend to be under pressure to do so much and be so many things all at once. I don’t know where this manic habit of multitasking comes from, but if it’s already this bad when I’m single in my early twenties, how the hell am I going to cope when I’ve got a husband, a baby and a dog someday? (The cat takes care of himself, mostly. Thankfully.)

There’s this woman I follow on Tumblr. She’s about my age, working full-time, published author with 2 more book deadlines this year, just joined a tennis club and runs on a regular basis, keeps up a busy social life and somehow manages to be in a loving long-term relationship with her boyfriend. I read her blog and think to myself “How does she have time to BREATHE?!” Every minute of her every day is so carefully scheduled to meet all her deadlines, personal and professional. If it were me, much as I love a good to-do list, I think I would crumble to the floor, curl up in fetal position and weep.

I’ve so often read the line “You have as many hours in the day as Beyonce” and I think it’s just bullshit. Of course I do – but I don’t have a whole team of expert organisers and project managers behind me like she does. I’ve only got me. I’ve also heard that your twenties are your hustling years – the years where you work hard to get your shit together so that you’re not in the shit in your thirties. And I think that’s true – but I think it’s also borderline maniacal. People like to talk about balance these days, especially in terms of women’s wellbeing and lifestyle, but I think very few people (and certainly not me) know what that really means. What I do know is that you don’t achieve balance by having a to-do list as long as your forearm.
#Vegan Peanut Butter Swirl White Choc Button Blondies
Prioritise. “(v) Designate or treat (something) as being very or most important.”*

I’m slowly learning to figure out what that means for me. Last weekend, it was way more important for me to spend as much time cuddling my nephew and my sister’s dog as humanly possibly in the span of 48 hours than it was to get this blog post up on time.
#Vegan Peanut Butter Swirl White Choc Button Blondies

Peanut Butter Swirl White Chocolate Blondies

  • Servings: makes 20
  • Print

Dry ingredients:

  • 250g (1+ 2/3) cups plain flour
  • 1 tsp baking powder
  • 100g (1/2 cup) white sugar

Wet ingredients:

  • 1 mashed banana
  • 125g (1/2 cup) vegan butter
  • 250ml (1 cup) soy milk
  • 2 generous tbsp runny peanut butter
  • 1 tsp vanilla extract

Topping

  • 50g (1.75 oz) dairy-free white chocolate buttons/chips
  • 1 very, very generous tbsp peanut butter for drizzling over the top

Instructions

  1. Pre-heat the oven to 350 F. Line an 20 x 30cm (8 x 11 inches) rectangular cake tin with baking parchment.
  2. Melt the vegan butter, either for about 30 seconds in the microwave oven or in a small saucepan on the hob. Add the runny peanut butter and stir until combined.
  3. In a large mixing bowl, add the mashed banana and whisk in the soy milk, vanilla extract and melted butter and peanut butter.
  4. Fold in the dry ingredients. There should be no lumps remaining, but take care not to over mix the batter as this will cause it to toughen up.
  5. Pour the batter into the lined cake tin. Drizzle the runny peanut butter over the top, then swirl it in with the tip of a teaspoon. (Peanut butter addicts, feel free to drizzle a little extra.) Scatter the white chocolate buttons over the top.
  6. Bake for 30 minutes.
  7. Cool completely on a wire rack before slicing 20 blondies. Serve immediately or keep in an air-tight container for up to 3 days.

Bless you if you made it through this long ass post.

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Love and cookies,

thevegancookiefairysignature-2

Triple Chocolate Orange Brownies

Vegan Triple Chocolate Orange Brownies
I know it’s summer and you’re all sweltering in this heatwave and you don’t want to turn on the oven and blablabla…

But here in Scotland, every single stereotype ever known about Scottish weather is coming true, so I very much want to turn on the oven. #winteriscoming

Not to mention that I have an office full of colleagues to bribe please. My Oreo Chocolate Truffles and Peanut Butter Marble Cake have already gone done like a house on fire, and these Triple Chocolate Orange Brownies were extremely popular as well (all gone by tea time at 3pm, and I didn’t get one!). One person even threatened to get nasty if I didn’t make more of them – er, surely that’s a good thing? Isn’t it?
Vegan Triple Chocolate Orange Brownies
These are the perfect treat to make for the office as everyone can just grab a slice (or three, as I know some of my coworkers have), or to bring to a party as I am doing today. (I’ve made a mean batch of White Chocolate Peanut Butter Blondies that I’m bringing to a party, watch out for that one next week!)
Vegan Triple Chocolate Orange Brownies
Vegan Triple Chocolate Orange Brownies

Triple Chocolate Orange Brownies

  • Servings: serves 20
  • Print

Dry ingredients
  1. 200g (7 oz, or 1 + 1/3 cups) plain flour
  2. 100g (3.5oz or 1/2 cups) brown sugar
  3. 3 tbsp cocoa powder
  4. 1 tsp baking powder
  5. zest of 1 orange
Wet ingredients
  1. 100g (3.5 oz) firm tofu
  2. 175ml (3/4 cup) soya or non-dairy milk
  3. 1 tsp vanilla extract
  4. 100g (3.5 oz) vegan butter/margarine
  5. 100g (3.5 oz) dairy-free dark chocolate chips
Toppings
  1. 50g (1.75oz) dairy-free dark chocolate chips
  2. more orange zest
Instructions
  1. Pre-heat the oven to 180ºC/350ºF/gas mark 4. Line a 21 x 28 cm (8 x 11 inches) rectangular cake tin with baking parchment.
  2. Sift the flour and baking powder into a large mixing bowl. Add the remaining dry ingredients.
  3. Place a small saucepan over medium heat. Melt the butter and chocolate chips.
  4. Blend the soya milk, tofu and vanilla extract in a blender until no lumps remain.
  5. Fold the wet ingredients into the dry. Don’t over mix or the batter might become tough.
  6. Pour the batter into the lined cake tin and bake for 25-30 minutes.
  7. Cool on a wire rack before slicing 20 pieces. Serve with some extra chocolate chips and orange zest on top.

Just a reminder that my ebook is now out in GERMAN! Die Vegan Cookie Fairy Dekadentes Eis für Jedermann auf Vegane Art is now available on Amazon.de. Perfect for the hot summer days ahead!

Die Vegan Cookie Fairy

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

thevegancookiefairysignature-2

Breakfast Cheesecake In A Jar

Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
So I kind of have a thing for granola, as you may well know. (Exhibit a, b, c, d.) I even like incorporating it in muffins, and my crumbles end up looking more like fruit compote with granola topping. It was my favourite breakfast as a teenager until I realised that the shop-bought kind was chock-full of sugars, oils and other processed ingredients that have no business being in my body. I stopped buying granola and started having smoothies and porridge in the morning (I was still eating oats, after all, so it wasn’t a big sacrifice) but every once in a while, on a lazy Sunday morning, there’s nothing like making your own granola.

This new café opened down the street. A cheesecake café. Edinburgh’s getting a bit hipster, isn’t it? I don’t mind, except for the fact that I obviously can’t eat any cheesecake there — and of course that’s been making me crave cheesecake lately.

So what’s a girl to do when she’s craving cheesecake and granola in the same week, and she happens to pick up some fresh berries at the farmers’ market?

Make breakfast cheesecake in a jar!
Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
This is such a super simple breakfast to make, and it’s perfect for the summer days ahead when you fancy a change from smoothies or heavier breakfasts like porridge. Pop it in a mason jar and you can easily take it with you to work, as a snack on the road (road trip food, anyone?).

You could use cashews to make the creamy ‘cheesecake’ filling but I opted for tofu as I am trying to include more protein my diet lately. You could also use coconut yogurt or cream instead — it’s a versatile recipe.

This time around I used Oh, Ladycakes’s recipe for clumpy banana and almond butter granola, but I think I’ll try this recipe with my double chocolate banana granola next time for an indulgent twist!
Vegan Breakfast Cheesecake In A Jar

 

[yumprint-recipe id=’28’] What’s your favourite cheesecake flavour? How would you personalise this recipe?

Vegan Breakfast Cheesecake In A Jar

Just a reminder that my ebook is now out in GERMAN! Die Vegan Cookie Fairy Dekadentes Eis für Jedermann auf Vegane Art is now available on Amazon.de. Perfect for the hot summer days ahead!

Die Vegan Cookie Fairy

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

thevegancookiefairysignature-2

Oreo Chocolate Truffles in 3 Ingredients

Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles
Two and a half months.

Where has the time gone?? It’s been two and a half months since I started my new job. I feel like I’ve learned a lot in that time — about my work itself, of course, but also about my workplace and my colleagues. Like for example everyone’s tea drinking habits. And how we’re a ‘biscuit’ office — we’re crazy for our biscuits, and we start getting jittery when the biscuit tin starts looking empty. We’re also a boozy office, but that’s a story for another time…

One of the partners in my office told us about the chocolate truffles his fiancée makes — Oreo chocolate truffles. Why I never thought of trying that recipe myself, I don’t know. Who loves chocolate + Oreos more than me? So I set to work and created a super easy vegan version.

3 ingredients, 20 minutes hands on time, and voilà: creamy, irresistible Oreo chocolate truffles!
Vegan Oreo Chocolate Truffles
If you do try this recipe, tag me @thevegancookiefairy on instagram or @clemcookiefairy on Twitter, and use the hashtag #thevegancookiefairy so I can see your vegan creations!

But I’ve got more good stuff to share with you today — Just V Show are kindly offering free tickets to all my lovely readers for next weekend’s veggie-friendly show in London. Just visit this link to download as many free tickets (worth £10 each) as you like (!!!). I can’t attend this year as I’m busy in Edinburgh, but I want you all to enjoy the show if you’re in the city next weekend.

‘Nuff talk, more chocolate please.
Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles

Oreo Chocolate Truffles

  • Servings: makes 15 truffles
  • Print

Ingredients

  • 300g (10.5) oz dairy-free dark chocolate chips
  • 6 tbsp full-fat coconut milk OR coconut cream
  • 6 Oreos, crushed to fine powder/pieces

Instructions

  1. Smash the Oreos to pieces, either by hand or in a food processor. You want a coarse powder with larger pieces through it.
  2. Place a heat-proof bowl over a pan of simmering water. Add the chocolate chips and the coconut milk/cream to it and gently let them melt together, stirring occasionally with a wooden spoon. Fold in the Oreo powder, then set aside to cool before placing in the fridge for about an hour to set.
  3. When the chocolate has set, scoop up a teaspoonful and roll the chocolate into a small truffle size.You could make 15 medium-sized truffles, or 20 smaller ones.
  4. Store them in the fridge for up to a week – maybe more, but they’ve never lasted that long in my house!

I love making chocolate truffles, so leave me your suggestions in the comments for what kind of chocolate truffle I should make next!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

thevegancookiefairysignature-2

Coconut Chocolate Stracciatella Shake with Coconut Choc Shot

Coconut Stracciatella Shake
Coconut Stracciatella Shake
It’s finally summer… or is it? I don’t know about the rest of the world, but here in Scotland it feels like we barely had a spring, and now summer is around the corner (at least that’s what my calender tells me) but the sun is nowhere to be seen… Help, I’m vitamin D deprived!

It doesn’t stop me from enjoying summer foods, though. Continuing my happy partnership with Choc Shot, I received another bottle of their Coconut Choc Shot in the post and immediately thought of making this Coconut Chocolate Stracciatella Shake. It’s a great way of jazzing up your glass and your drink, and just making the day a bit more fun.
Coconut Stracciatella Shake
What’s that unpronounceable word I just used there? Stracciatella is an Italian word, and is the name of vanilla ice cream in which chocolate has been swirled to create a marble type of effect. When I was little, it was everyone’s favourite type of ice cream at school.

You could apply the same idea to other recipes too – coconut stracciatella ice cream, or swirling Choc Shot through nice cream or a smoothie bowl. Versality is one of the greatest benefits of Choc Shot, aside from the main one, which is that it tastes so freaking good.

I’m excited to say that this recipe was featured in this month’s The Vegan Kind subscription box – yes, another one! In case you didn’t know, I’m a huge fan of this Glasgow-based company that is striving to make veganism easy and accessible to all by introducing them each month to a box full of vegan products, from small local producers to bigger brands. If you haven’t checked them out yet, do it now!
Coconut Stracciatella Shake
Coconut Stracciatella Shake
Coconut Stracciatella Shake Vegan
And in case you’re a German speaker and are keen on making vegan ice creams this summer (whenever the weather does eventually decide to warm up!), you can now get my vegan ice cream ebook on Amazon.de!
Die Vegan Cookie Fairy german ebook

Ingredients
  1. 330ml (1 + 1/3 cup) light coconut milk
  2. 1/4 – 1/2 tsp powdered stevia (OR a drizzle of maple syrup OR other sweetener of choice)
  3. 1 tsp vanilla extract
  4. 4 ice cubes
  5. Coconut Choc Shot, to drizzle
  6. Optional: blend in 3 tbsp Coconut Choc Shot for extra chocolatey-ness
Instructions
  1. Blend the first four ingredients until smooth.
  2. If you want a chocolatey shake, blend in 3 tbsp Coconut Choc Shot.
  3. Drizzle some Coconut Choc Shot along the inside of a large glass.
  4. Pour in the shake and enjoy straight away!

What was your favourite ice cream flavour when you were little?

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: this is sponsored by Choc Shot, but, as always, all opinions are my own and I think Choc Shot is fabulous.