Whoa. Who knew that this milkshake would taste better than the milkshake you get at Dairy Queen?? Plus, it is completely guilt-free! Need something sweet to tame your chocolate cravings? Say no more. This recipe is just for you! (you may want to use Almond Butter or Cookie Butter if you are allergic to peanuts).
Also, if you want to see visuals on how to make this recipe, go check out my Youtube channel here.
Chocolate Blizzard Milkshake
- 2 frozen ripe bananas, chopped prior to freezing
- 2 heaping Tbsp cocoa OR cacao powder
- 1 heaping Tbsp peanut butter
- 1 cup unsweetened vanilla almond milk, soy milk, or coconut milk
- dash of stevia or agave nectar (depending on sweetness of bananas)
- 3 ice cubes
- 1 vegan brownie, crumbled
1. Place all ingredients EXCEPT brownies in a blender and blend until smooth.
2. If you prefer a sweeter shake, add more stevia or agave. If you prefer it thinner, add less ice OR more almond milk.
3. Divide between two serving glasses and layer with brownie crumbles. Serve immediately or freeze, covered for later.
Be sure to check out my Youtube Channel where I teach my audience how to cook/bake a variety of different kinds of cuisine!
Classic Raw Vegan Cheesecake
– 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
– 1 cup raw almonds
– 1 1/2 cups raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
– 1/4 cup lemon juice
– 1/3 cup coconut oil, melted
– 1/2 cup full fat coconut milk
– 1/2 cup agave nectar or maple syrup (or honey if not vegan)
Optional Flavor Add-Ins:
– Pureed mango
– 2 Tbsp salted natural peanut butter
– 1/4 cup wild blueberries (fresh or frozen)
– 3 Tbsp bourbon caramel sauce
1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. Lightly grease a 6 inch round cake pan.
3. Pour the crust into the greased cake pan and evenly press down — making sure to get the sides as well. Set in freezer to firm up.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. I mixed mine in my food processor for 10 minutes, until “liquified” or “pureed”. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
6. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
7. Pour filling into the prepared cake pan. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
I think I might have tried my first lemon poppy seed muffin from a Magnolia Bakery down in Chicago last year during my summer vacation. I fell in love with the soft/moist texture and the refreshing taste from the lemon in the muffin. From then on, I declared that my favorite dessert pairings was lemon and poppy seeds.
Obviously, the macarons that I decorated on top of this cake is NOT vegan. I just wanted something to put ontop of the cake to make it presentable and with my luck, I ran out of fresh fruits. So, besides the macarons, this cake is 100% vegan.
Vegan Lemon Poppy Seed Cake
For Lemon Poppyseed Cake:
- 2⅔ cup unbleached cake flour (not all-pupose or else it will be very dense)
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1½ cups vegan cane sugar or turbinado sugar
- 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
- ¼ cup lemon juice
- ¼ cup poppy seeds
- Zest of two lemons
- 1 tsp pure vanilla extract
- 1 cup (2 sticks) of vegan “butter” like Earth Balance or Crisco Vegetable Oil Shortening, at room temperature
For the Lemon Cream Cheese Frosting:
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
- yellow gel food coloring
- To make the cake: Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
- Mix the lemon juice, zest, vanilla extract and almond milk.
- Sift into a bowl the flour, salt, baking soda, and baking powder.
- Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
- Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
- Oil and flour five, 6 inch circle pans (or 3 9 pinch pans but bking times will varey). Pour the cake batter into the pans evenly and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the lemon zest, vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Divide the frosting in half and add about 6 drops of yellow gel food coloring into one of the divided frosting and set both the white and yellow frosting aside.
- To assemble cake: Use a long shape knife (preferably serrated) to carefully trim the tops of the cake to ensure they are level. Flip your cake layers upside down before assembling.
- Place one layer on your cake stand and use an offset spatula to spread a layer of frosting over the top of the cake. Repeat with remaining cakes.
- Crumb coat cake with some of the icing and then chill for about half an hour.
- Using an offset spatula, alternately swirl blobs of plain white icing and the colored yellow icing over the surface of the cake. Top cake with whatever you life such as fresh fruits, sprinkles, or just leave it plain. Chill to allow icing to set.
- Remove from the fridge at least 30 mins before serving to allow cake to come back to room temperature. Can be stored in the fridge in an airtight container for several days.