Spooky Vegan Slutty Brownies

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

[vegan, soy-free, palm oil-free; gluten-free option available]

Linkki tekstiin suomeksi

The daughter of my host family got so fed up with the rustling. We were sharing a bedroom, but I just couldn’t bring myself to stop. I had been trick-or-treating with my friends from high school. I had a pillowcase full of all kinds of goodies: chocolate bars, Peanut Butter Cups, Tootsie Rolls, and suckers. There wasn’t much left in the morning, except for the wrappers littering the floor next to my bed. It had been quite the feast, but Halloween festivities are no stranger to that. That’s why this year, I’m baking spooky vegan slutty brownies to celebrate All Hallows’ Eve with.

Mehevä kerrosmokkapala lähikuvassa; Close-up of a soft brownie bite

Celebrating Halloween for the First Time

My first Halloween during the exchange year was a weird experience. My school day had been amazing: full of silly business, crazy costumes, pranks, and laughter. It wasn’t something I hadn’t ever experienced before. And trick-or-treating with three of my friends had been just as much – if not even a bit more – fun. So much so that my stomach had been hurting from laughing so hard. Our neighbors had been more than generous, quickly filling our pillowcases with armfuls of candy, chocolate, and even mini donuts and muffins.

At night, I found myself wanting to binge eat. It had a lot to do with how I was feeling about myself. I was feeding the homesickness prickling in my stomach with sweet treats. I had some serious growing pains that I was numbing with food. I felt horrible in the morning. I opened my eyes to the pile of wrappers, but at the same time, I had to open them to the realization that something was wrong with my eating behavior. I’m not saying that it would have been all fun and games back home, but in Arizona, my feelings of loneliness, detachment, and dissimilarity had made things worse.

My first real Halloween left me with a conflicting feeling of abundance. The following day, I wasn’t sure whether to cry or laugh about it. I called my friend Kristy (to a landline!) and shared my thoughts with her. She was so amazing and supportive, opening up about her own struggles with food. Talking to her made me realize that I wasn’t alone with it. It felt like a big relief.

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

But I guess Halloween is all about contradiction. And so are my spooky vegan slutty brownies. We are celebrating the dead by having a whole lot of fun. We’re watching scary films and sharing ghosts stories, only to fool around like little kids and laugh our hearts out. The roots of Halloween, also known as All Saints’ Eve or All Hallows’ Eve, are in ancient Celtic harvest festivals. They were a celebration of the beginning of winter, which is when the ghosts were believed to roam around.

What Do Spooky Vegan Slutty Brownies Say About Me?

A lot, actually. Firstly, despite my weird first Halloween, there’s a lot I love about this festival of pumpkin lanterns and Scream masks. Halloween is supposed to feel weird.

Secondly, they point to my complexity. I tend to be all about the opposites. I’m usually all in or all out. I think of myself as a social hermit, if there ever was such a thing. I’m a perfectionist at times, and at others, I couldn’t care less. I often don’t seem to have a sense of humor at all, or I find myself unable to stop giggling at stupid jokes. A lot of the time, I have a hard time predicting my own reaction to things. Yes, I’m pretty complex (which my posts make clear, since a lot of the time they’re more about my life than the recipe of the day…)

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

These contradictions come through in my recipes, too. Just look at the spooky vegan slutty brownies. They take Halloween seriously: the blondie batter tastes and smells like pumpkin, and even the filling of the spider-decorated Oreos is orange. These over-the-top brownies are a feast for the taste buds, which is the way to celebrate in the U.S. And if you want to read even more into it, the juxtaposition of the colors represents the conflict between good and evil.

I love playing with color when I’m coming up with new recipes. Many of my recipes – including my inside-out blondies and marble loaf cake – focus on color. I enjoy stunning, extravagant desserts and bakes, as to me, they symbolize the essence of American baking.

Dreaming up Spooky Vegan Slutty Brownies for Halloween

I’m also a dreamer. This time around, my daydreams were about the spooky vegan slutty brownies. I dreamed up the recipe based on my previous experimentation and certain essential criteria.

Ihanat vegaaniset kerrosbrowniet; Delicious vegan slutty brownies

Here’s a list of the main things:

  • In February, I posted on my Instagram about the perfect vegan slutty brownie recipe I had found on the Crazy Vegan Kitchen blog. I’ve adapted my chocolate brownie batter from this recipe. So, many thanks to Amrita for creating and sharing such a brilliant recipe.
  • The blondie batter is my own creation. I think it’s a lot of fun (and a bit frugal, too) to bake with homemade, unsweetened fruit sauces and purees. Applesauce is a favorite, but this time I used pumpkin puree, of course. I made it from a large pumpkin that I roasted in the oven, but nothing will keep you from substituting store-bought pumpkin puree for it. Just make sure to use an unsweetened kind.
  • Pumpkin pie spice adds some Holidayish flavor to the blondie batter. I’ve included the exact amounts in the instructions, but usually I make a little larger batch to use in other recipes, as well. I’ve found these good amounts to go with: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, and 1/2 tsp nutmeg. Then just put 1 teaspoon of that spice blend in this recipe.
  • It’s easy to make the spooky vegan slutty brownies gluten-free. Simply substitute gluten-free flour blend for the all-purpose wheat. Depending on the brand you use, be prepared to add a couple extra tablespoons of the flour blend in each batter.
  • Slutty brownies might seem complicated to make, but despite the few phases, they are actually really easy to make. Don’t be deceived by how they look! And let me tell you, I always prefer an easy recipe. Why make baking difficult when it can be easy?
  • These brownies are so GOOEY! Eating them comes very close to perfection for someone like myself, who loveslovesloves fudgy foods and cookie dough. It’s important to remember, though, that you shouldn’t be in a rush about serving the brownies. Let them cool completely after removing them from the oven. That way they’ll have enough time to set just enough to slice into pieces. And be sure to keep them in the oven long enough, or you’ll end up with raw brownies. And if you can, keep them in the refrigerator overnight and cut and serve the day after. If you’ll ask me, that’s when they are at their best. But I’m not suggesting that it would be easy to keep your hands off the baking tin…
Halloweenin  mehevät browniet; Spooky vegan slutty brownies

Halloween time is finally here,
So all you scaredy cats, it is time to fear.
For all the evil spirits and witches are now near,
You can run but you cannot hide, my dear!

Have a spooky Halloween!

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

Spooky Vegan Slutty Brownies

This recipe colors the layered fun of slutty brownies orange. The blondie batter gets its tint from pumpkin and tastes like pumpkin pie, the Oreos are Spooky, and the chocolate layer is just chocolatey delicious. These amazing sweet treats are guaranteed to tame scary masked men and skeletons clattering in the closet!
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Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: almond drink, baking powder, baking soda, best vegan recipes, brownie, canola oil, cocoa powder, coconut oil, coconut sugar, dessert, dessert recipe, gluteeniton jauhoseos, gluten-free flour, granulated sugar, Halloween, Halloween Oreos, Halloween recipe, lactose-free, layer brownie, non-dairy, Oreos, palm oil-free, pumpkin, pumpkin pie spice, pumpkin puree, slutty brownies, soy-free, Spooky Oreos, sweet treat, vanilla extract, vegan, vegan brownies, vegan dessert recipe, vegan desserts, wheat flour
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 brownies
Calories: 296kcal
Author: Susanna Rönn


Pumpkin Spice Blondie

  • 1 ½ cup all-purpose wheat flour or gluten-free flour
  • tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp clover, and ⅛ tsp nutmeg
  • ¼ cup + 2 tbsp coconut sugar
  • 3 tbsp coconut oil melted
  • ½ cup + 1 tbsp unsweetened almond drink
  • ½ cup + 1 tbsp unsweetened pumpkin puree
  • ½ tsp vanilla extract

Oreo Layer

  • 16 Oreo Spooky sandwich cookies

Chocolate Brownie

  • 1 cup all-purpose wheat flour or gluten-free flour
  • 1 cup granulated or coconut sugar
  • 6 tbsp unsweetened cocoa powder
  • ½ tsp salt
  • cup + 2 tbsp canola oil
  • ½ cup water
  • ½ tsp vanilla extract


  • Preheat oven to 350°F/175°C. Line a 8×8-inch square baking tin with parchment paper and grease or spray lightly with cooking spray.
  • Start by preparing the pumpkin blondie batter. In a large bowl, combine the wheat flour, baking soda, baking powder, salt ja pumpkin pie spice. Add the coconut sugar and whisk to combine.
  • Add the melted coconut oil, almond drink, pumpkin puree, and vanilla extract. Whisk until smooth. The batter should be soft and sticky. Pour the mixture onto the lined tin and spread it evenly with a spatula.
  • Layer the 16 Oreo Spooky cookies evenly on the surface of the pumpkin blondie batter.
  • Prepare the chocolate brownie batter. In another large bowl, combine the wheat floursugarcocoa powder, and salt. Add the canola oil, water, and vanilla extract and mix until combined and smooth.
  • Pour the chocolate brownie batter over the Oreo layer. Spread the batter careful all the way to the edges of the tin. Bake on the middle rack for 35–40 minutes. The brownies are done when the top of the brownie batter has set.
  • Let cool completely in the baking tin. Lift out from the edges of the parchment paper and slice into 16 pieces. Enjoy! Store leftovers in the refrigerator for a week or even two.


Serving: 75g | Calories: 296kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1297IU | Calcium: 21mg | Iron: 2mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Vegan Chocolate Chip Donuts

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

[vegan, soy-free, palm oil-free, refined sugar-free; gluten-free option available]

Linkki tekstiin suomeksi

Are you like me that you think making donuts at home would be too much work? You’d have to let the yeast sit, the thought of deep-frying the donuts is more revolting than tempting, and you’d end up with a huge mess from all the frosting. Phew. Think so no more. Vegan chocolate chip donuts are the answer! Made totally yeast-free, with a sensible amount of sugar, and without the need to wait impatiently or attempt to form donuts from the dough in the deep fryer. And the only mess you might end up making is with your diet, when you can resist popping these totally delicious vegan donuts in your mouth.

Vegan chocolate chip donuts are the real deal. Apple cider vinegar, bubbling in the dough, makes them just the right kind of cakey. Unsweetened applesauce makes them soft and moist, helping bind the dough together. And maple syrup adds its always-as-delicious sweetness to them. You’ll love these cute, squishy donuts!

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

Vegan Chocolate Chip Donuts Need No Deep-Frying

I don’t see myself as any type of virtuoso as a baker. I’m much more of an unconventional taste combination experimenter and recipe creator. And as such, making traditional, sugar-coated donuts has never really been my cup of tea. Instead, I’ve just pictured the disappointment from a pile of misshapen donuts, on top of a mess of ingredients and kitchen utensils.

What makes my vegan chocolate chip donuts different is that there’s no deep-frying involved. This has a couple of inviting consequences. First, you’ll make a batch of vegan chocolate chip donuts in no time, when you won’t have to watch over frying each and every one of them. Second, they’ll contain much less fat (and sugar) as deep-fried donuts. Third, when using the neat invention of a donut-baking pan, you’ll end up with 12 pretty much identical donuts.

And if you don’t happen to have one of those donut pans, don’t go anywhere. There’s another way of making vegan chocolate chip donuts. You can pipe good-sized circles straight onto a parchment paper-lined baking sheet. Just scoop the dough into a piping bag with a large decorating tip and get to piping. This adaptation of the recipe has one major pro, which is making donuts just the size you like them.

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

Cover That Frosting with Chocolate Chips

If you have an idea of me as a baker, you’ll know that I like to put chocolate chips in everything. To me, chocolate chips capture the essence of American baking. They always take me on an overseas journey of tastes, catapulting me back under the burning hot Arizona sun. On my about page, you can read more about what it is about American baked goods that I love so much.

By now, I’ve shared many chocolate chip recipes here on my blog. I’ve folded dark chocolates chips in fudgy peanut butter cubes and of course my signature cookie dough, and melted them into yummy peanut butter cups.

In this recipe, chocolate chips are used to add sweetness, of course, but also in a decorative function. You’ve got the frosting part covered. Just through in a few handfuls of chocolate chips and you’re all set. That’s why I love making these vegan chocolate chip donuts. They’re a one-bowl deal with no waiting and no frosting. Now, that’s not to say that frosted donuts wouldn’t be stunningly beautiful. But what I am saying is that I love eating donuts that are still warm from the oven. To me, enjoying baked goods warm is definitely one of the major perks of home baking.

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

So when you decorate your baked goods with chocolate chips, you get everything done at once. You won’t have to wait for the donuts to cool or the frosting to set, which will not only save you some time but even your nerves, as it’s much cleaner this way.

I guess you could dub chocolate chips the lazy baker’s go-to topping. They work with pretty much everything, adding just enough sweetness and quirky detail to your baked goods. No wonder they’re also the kids’ favorite add-in. And as such, your little ones will definitely love these vegan chocolate chip donuts, as well.

Nothing But an Empty Plate in the Fridge!

I got to experience that first hand. I was writing my blog in our bedroom, when our two-year-old down for a nap. In the meantime, our five-year-old and my husband were slacking on the downstairs couch, most likely entertained by Netflix. My daughter has really fallen for The InBESTigators.

With a fresh pot of coffee waiting for me downstairs, I headed down for a cup. I thought I’d grab one of the donuts at the same time. But as I opened the fridge door, I was in for a surprise. There was nothing but an empty plate where the donuts had been! Just a couple of petty crumbs spoke to their previous existence. But it didn’t change the fact that all of my vegan chocolate chip donuts had been eaten.

I immediately pointed the finger at the hubby. It wouldn’t have been the first time for him to eat my precious goodies. But then my daughter interrupted us, admitting quite matter-of-factly to eating the rest of the donuts. She said that she had watched two episodes of The InBESTigators and had three donuts. Three! My disappointment quickly changed into amusement. Because, quite obviously, I had come up with another favorite. My kids had loved my vegan chocolate chip donuts!

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

What About Making Vegan Chocolate Chip Donuts Gluten-Free?

I say: go for it! Use your favorite gluten-free flour to make vegan chocolate chip donuts gluten-free.

So far, I’ve only made this recipe with spelt flour and all-purpose wheat flour. In my opinion, I achieved the best combination of airiness and denseness with this wholemeal spelt flour by Birkkala Spelt Farm. For someone looking for a gluten-free option, I’d recommend either gluten-free oat flour or a light gluten-free flour blend. In relation to spelt or wheat, you’re likely going to have to adjust the amount flour used. If using oat flour, slightly less will probably do, and if using a flour blend, you’ll probably end up using a bit more than stated in the recipe.

Herkullinen donitsi lähikuvassa; Close-up of delicious donut

In any case, you’ll end up with sweet and squishy vegan chocolate chip donuts that will blow your socks off. They’re so melt-in-your-mouth soft you’ll easily plant your face in them. Just ask my daughter!

Suklaahippudonitsit; Chocolate chip donuts

Vegan Chocolate Chip Donuts

Make squishy soft donuts with this super easy recipe. No yeast, rising the dough, oil, soy, waiting, refined sugar, or palm oil, and baking takes only 10 minutes. Make them and love them!
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Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Keyword: almond drink, apple cider vinegar, applesauce, baking powder, breakfast, chocolate, chocolate chips, dark chocolate, dessert, easy vegan dessert, easy vegan recipe, fast donut recipe, hazelnut butter, hazelnuts, lactose-free, maple syrup, non-dairy, nut butter, oil-free, palm oil-free, plant-based, refined sugar-free, salt, soy-free, spelt flour, unsweetened applesauce, vanilla extract, vegan, vegan chocolate chips, vegan dessert recipe, vegan donuts, wheat flour
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 medium donuts
Calories: 262kcal
Author: Susanna Rönn


  • ½ cup almond drink or other plant drink
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup unsweetened applesauce
  • ¼ cup hazelnut butter or other nut or seed butter
  • ½ cup + 1 tbsp maple syrup
  • 2 cups spelt, wheat, or gluten-free flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup dark chocolate chips


  • Preheat the oven to 350°F/175°C. Lightly grease a 12-donut pan with vegan butter or baking spray.
  • Whisk together the almond drink, apple cider vinegar, vanilla, applesauce, hazelnut butter, and maple syrup in a medium bowl.
  • In a large bowl, combine the flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients. Mix as little as necessary to combine the ingredients. Do not beat. Fold in the dark chocolate chips.
  • Spoon the batter evenly into the donut pan. Fill the cups all the way to the top. Bake the donuts for 10–12 minutes or until they have risen and are firm to the touch. Let the donuts cool in the pan for 10–15 minutes. Pop them up carefully with a knife and transfer onto a plate or dish. Serve and enjoy! Store leftover donuts in the fridge up to a week.


Serving: 50g | Calories: 262kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 66mg | Fiber: 6g | Sugar: 11g | Calcium: 62mg | Iron: 3mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Nutritious Chunky Monkey Protein Mylkshake

Chunky Monkey -proteiinipirtelö; Chunky Monkey protein shake

[vegan, gluten-free, palm oil-free, soy-free, no added sugar]

Linkki tekstiin suomeksi

Nutritious Chunky Monkey protein mylkshake brings you a fountain glassful of summery yumminess. It’s made from banana, my favorite protein powder, and cashew drink, topped with crushed walnuts and chocolate chunks. This protein mylkshake is a near-genius way to combine the healthiness of a protein smoothie and the deliciousness of home-made nice cream. It’s so delightful, you’ll want it for breakfast, lunch, snack, and dinner!

Becoming a Protein Shake Fan

I’ve been eating clean for the past couple of months. I’ve kept a close eye on what I’ve put in my mouth. That might seem alarming, considering the serious eating disorder I struggled with in the past. I did think long and hard about it, though. First and foremost, I want to eat in a way that’s beneficial to me in every way possible.

But I felt that I had to stop and think about how I was eating. When I started to exercise in a more goal-oriented way three months ago, my diet felt so carb-heavy. It needed to be geared more toward greasing and muscling up my body!

Ravitseva Chunky Monkey -proteiinipirtelö; Nutritious Chunky Monkey protein mylkshake

Enter: protein powders. Now, for quite some time I’d been aware that as a vegan with an active lifestyle, getting enough protein from food requires careful planning and tracking. Especially if you’re looking to increase muscle mass, you need to get 1.2–1.7 grams of protein per weight kilogram from food. For a 60-kg female, that’s 72–102 grams of protein per day. Reaching these numbers without protein supplements can be challenging.

The protein powders I had previously experimented with had tasted like chalk and artificial sweeteners. But then I found Women’s Best. It’s a European sport nutrition, beauty, and apparel brand. Their products have been designed for active women and can be easily ordered online. The brand’s protein powders might not be the most inexpensive ones out there, but the taste is in a league of its own. I fell in love with Women’s Best instantly. If I didn’t use to be much of a protein shake drinker before, I sure am one now!

Hot Summer Days Call for Nutritious Chunky Monkey Protein Mylkshake

Not only was I not drawn to the taste of vegan protein powder before discovering Women’s Best, I also didn’t think that a smoothie could replace a meal. I used to associate protein shakes with something unappetizing that you were more or less forced to consume after working out. If I wanted to eat light and healthy, I’d much rather make myself a salad from fresh ingredients.

I think of summer as a high salad-eating season. When it gets really hot and humid, I don’t feel like eating anything apart from salad made from cool, crisp ingredients – except for ice cream, maybe. Yes, ice cream! That’s it! Why not get the best of both worlds: creamy, chilly ice cream and all of the health benefits of a protein shake? Why not combine them into velvety milkshake that would be drinkable liquid but also thick enough to be eaten with a spoon? And so I thought of nutritious Chunky Monkey protein mylkshake!

Ravitseva Chunky Monkey -proteiinipirtelö; Nutritious Chunky Monkey protein mylkshake

I didn’t hesitate to put my idea into practice. It was also the perfect occasion to test the new mini food processor that I had just unboxed. I had spent the afternoon on our sunny backyard terrace immersed in the latest novel by my favorite crime author, Clare Mackintosh – and sweat! It was getting close to dinner time, but it was so hot outside that a large glass of milkshake for dinner sounded tempting. And so I made myself one. It was the best decision I’ve made in a long time. Nutritious Chunky Monkey protein mylkshake sure lived up to my expectations!

How to Make Nutritious Chunky Monkey Protein Mylkshake

Without further ado, let’s get down to business. I want another glass! That’s how heavenly nutritious Chunky Monkey protein mylkshake is. It’s the divine union of homemade nice cream and protein shake.

Anyone who’s made nice cream at home knows that the easiest way to go is with frozen, overripe bananas. That’s what you’ll start with even here. For this recipe, you’ll need two medium bananas that have been sliced into pieces before freezing. Remove the bananas from the freezer about half an hour before making the mylkshake in order for them to thaw a bit and make it easier on your food processor.

Lähikuvassa pirtelön saksanpähkinä- ja suklaarouhe; Close-up of the walnut and chocolate chunk topping

Process the bananas until smooth and creamy. Use either a food processor or a blender. Just remember to let your machine rest between processing, scraping down the sides if necessary. Add the syrup of your choice (I used MyProtein sugar-free maple syrup), vanilla extract, and protein powder. Keep processing until fully incorporated. It’s a good idea to strew the protein powder evenly in the processor bowl, so it won’t all dust up when you start the machine.

In order to make nutritious Chunky Monkey protein mylkshake liquid enough, finish off by adding plant-based drink to it. I added 1/3 cup of cashew mylk. Depending on the liquidness of other ingredients, that might be too much. Because of that, add only a small amount (one tablespoon is good) of plant drink a time, process for a couple of seconds, and check the consistency. Stop adding, when you’re happy with the result.

Ihana vegaaninen proteiinismoothie; Yummy vegan protein smoothie

In my opinion, the taste of cashew drink is perfect for this mylkshake. I love Alpro Cashew Original drink that’s low in sugars and fats but has a rich, creamy taste. Compared to the almond and soy drinks of the same brand, I find the texture thicker and nuttier. That’s not to say that other plant drinks wouldn’t work just as well for this recipe, so feel free to experiment. Just remember to add your mylk of choice gradually, so you won’t end up with a watered down shake.

Pour the mylkshake into a fountain glass. Top with crushed walnuts and dark chocolate chunks. You can press down some of the nut and chocolate chunks, if the pile on top gets too tall. Now, what’s left is grabbing a straw and a spoon and enjoying! You’ll love it! Just keep in mind that your nutritious Chunky Monkey protein mylkshake will make a melted mess if you let it sit in the sun for too long. Only make it when you’re ready to eat it.

Chunky Monkey -proteiinipirtelö; Chunky Monkey protein shake

Chunky Monkey Protein Mylkshake

This velvety mylkshake is the yummy union of nice cream and protein shake. It's loaded with soft banana, protein powder power, and rich cashew mylk – and topped with generous chunks of walnuts and dark chocolate. It's the perfect breakfast, lunch, snack, or pretty much anything!
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Course: Breakfast, Dessert, Lunch, Snack
Cuisine: American, Vegan
Keyword: banana, banana dessert, breakfast, cashew drink, cashew mylk, chocolate chunks, crushed walnuts, dark chocolate, easy mylkshake, easy smoothie, easy vegan dessert, easy vegan recipe, frozen banana, gluten-free, healthy, high in protein, home-made nice cream, lactose-free, low-calorie, low-carb, no added sugar, non-dairy, plant-based, plant-based drink, protein powder, protein smoothie, protein snack, refined sugar-free, snack, soy-free, sugar-free syrup, vanilla extract, vegan chocolate chips, vegan smoothie recipe, vegan snack, walnuts
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 339kcal
Author: Susanna Rönn


  • Food processor or blender


  • 2 overripe, frozen bananas
  • 1 tsp sugar-free syrup or maple syrup
  • 1 tsp vanilla extract
  • 1 scoop Women's Best Cookies & Cream protein powder about 3 tbsp
  • ¼–⅓ cup cashew mylk or other preferred plant drink
  • 1 tbsp crushed walnuts
  • 1 tbsp dark chocolate chunks


  • Chop the overripe bananas into pieces and place in the freezer the previous night. Remove them from the freezer and let thaw at room temperature for 30 minutes.
  • Add the bananas in the food process and blend until smooth. Add the syrup, vanilla, and protein powder and keep processing. Drizzle in the cashew mylk one tablespoon a time until reaching desired consistency. You might not need as much cashew mylk as stated in the recipe. The mylkshake should be thick but pourable.
  • Pour the mylkshake in a large glass or mug and top with crushed walnuts and chocolate chunks. Serve and enjoy right away!


Serving: 200g | Calories: 339kcal | Carbohydrates: 56g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 846mg | Fiber: 10g | Sugar: 29g | Vitamin A: 151IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!