“Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that’s 100% GF and vegan!”
- Ready In:
- 3hrs 15mins
- Ingredients:
- 18
- Serves:
- 60
-
1
cup rice flour
-
1⁄2
cup sorghum flour
-
1⁄4
cup millet flour
-
1⁄4
cup sweet rice flour
-
1⁄4
cup arrowroot
-
7
tablespoons dark unsweetened cocoa, sifted
-
1⁄2
teaspoon salt
-
1⁄2
cup vegan margarine, room temperature
-
2
tablespoons shortening
-
3⁄4
cup sugar
-
1⁄4
cup brown sugar
-
3
tablespoons soymilk or 3 tablespoons rice milk
-
5
tablespoons vodka
-
1⁄2
teaspoon pure vanilla extract
-
1
tablespoon peppermint extract
-
10
ounces bittersweet chocolate
-
1
tablespoon shortening
-
1⁄2
teaspoon peppermint extract
directions
- In a small bowl, whisk together flours, starch, cocoa powder and salt.
- In a large bowl, cream together margarine, shortening and sugars.
- Add soymilk, vodka and extracts. The mixture will look curdled.
- Gradually, add in the flour mixture until fully incorporated.
- Shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
- Preheat oven to 375F, line baking sheets with parchment or silicone.
- Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
- Place on the sheets fairly close together – they don’t spread that much.
- Bake 14 – 15 minutes.
- Cool cookies completely on a wire rack before dipping in chocolate.
- Combine chocolate and shortening in a double boiler over simmering water.
- Melt until chocolate is smooth. Stir in the extract.
- Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
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Vegan Lemony Sausage and Kale Orzo
by Lauren Hartmann 4 Comments
Tempeh sausage, kale and orzo have made this gal very happy!
For me January is still all about comfort food(as all year is really), but I try to make an effort to go a bit healthier. This vegan lemony sausage and kale orzo is perfect for such an occasion. It is really cold outside today, making me crave all those holiday comfort foods. This satisfies all those cravings but lets me get some great veggies and protein in! This orzo also takes like 20 minutes, which is exactly the kind of meal I always want!
The “sausage” in this dish is incredibly easy, it is just crumbled tempeh seasoned like Italian sausage and browned in a cast iron skillet(that is what I like to use anyways). It tastes so darn good. Then you just add some fresh kale to the skillet and saute that as well with just a bit more salt and pepper. It pairs so incredibly well with a few squeezes of fresh lemon juice and tossed with orzo.
This is one of my new go to quick and healthy meals. You can also substitute gluten free pasta or rice if gluten isn’t your thing! This combination of tempeh sausage and kale goes great with a bunch of different starches! Or honestly is delicious all on it’s own!
Are you trying to eat a little healthier in the new year? Or trying to add more vegan meals to what you already eat? Or are you already an eating badass? I myself indulged a teensy bit too much this holiday season and I am going to make a solid effort to make my pants a little looser again!
This orzo dish is something I feel really great about eating. This is a perfect meal prep dish too. It makes a lot and you can have it for lunch all week. It even tastes great cold, if you aren’t in a place to warm it up!
Vegan Lemony Sausage and Kale Orzo
Print Recipe
Tempeh seasoned like Italian sausage, sauteed with kale, tossed with lemon dressed orzo. This dish takes 20 minutes tops and is to die for!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Instructions
-
Start boiling the water for the orzo. Once the water is boiling, cook according to package instructions.
-
While the orzo is cooking, heat the olive oil on medium high in a large cast iron skillet or non stick pan.
-
Now add the garlic. Then crumble the tempeh into the pan so it is in small clusters and looks sausage like. Now add all the seasoning to the tempeh, stir to coat. Brown the tempeh, reducing heat as needed. May take about 5-6 minutes.
-
Once the tempeh is nice and brown, add in the chopped kale. Stir in and add a little more olive oil if you like, and sprinkle with some salt and pepper.
-
Saute the kale until wilted, about 2 minutes or so. Now squeeze the juice of one lemon over the sausage and kale. Remove from heat.
-
Once the orzo is done, drain and return to pot. Squeeze the juice of 1-2 more lemons over the orzo, depending on how much lemon flavor you want. Add a bit more olive oil if you want and sprinkle with salt and pepper. Toss. Taste and adjust seasoning.
-
Now scoop the tempeh sausage and kale into the pot with the orzo. Toss to combine. Taste and adjust seasoning. Serve immediately. It tastes amazing with some vegan Parmesan on top!
Notes
I like to either toast my fennel seeds, or crush them before adding to the tempeh. This is optional though.
You can use as much kale as you want. This was a good amount for me, but if you are a huge kale fan, add more.
Reader Interactions
REAL FOOD COLORED ICING
Last weekend we had my niece’s first birthday party. I was in charge of making “healthy” cupcakes. I wanted the icing to be colorful, but didn’t want to use artificial dyes that are so bad for people to consume. They’ve been linked to cause hyperactivity in children as well as affecting their ability to learn so I certainly don’t want to feed that to my niece or her friends.
I saw a few recipes where someone used beet juice to color the frosting pink and thought why couldn’t we do that with other vegetables too. I was nervous because the last thing I wanted was to give kids icing that tasted like veggies, but I’m happy to report no one could taste it at all!
Only a little bit of the juice is needed to change the color and it still tastes like vanilla icing! I used spinach for green icing and beets for pink. As you can see from the picture above, baby Hazel loved the spinach icing.
The beet won my vote. I love a good pop of pink! It was just as yummy as the spinach because again you only taste vanilla icing and moist Cacao Chocolate Cupcake. No beet flavor at all. If you don’t have a juicer you can also blend the veggies into the icing. I did it with spinach and blueberries.
As you can see from the picture above and below, some blueberry “skin” did hang around in the batch I made, but you still don’t taste it and you’ll still get a great color. It was a little more purple in real life than shown in the pictures. If you don’t feel like making the icing yourself, you could use this store-bought one.
Another plus of adding fruit and veggies to your icing is you’ll be getting a small dose of antioxidants and nutritional benefit so you won’t be just consume empty calories. Great way to get some veggies in kids too! For a cupcake recipe try these chocolate cupcake or this grain-free version, too.
Real Food Colored Icing (Dye-Free)
Check blog post for tips and a store-bought version of icing that can be used. Please use all organic ingredients when possible!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Megan Lawson
Dye-Free Coloring
- Juice of Beets (for pink)
- Juice of Spinach (for green)
- Blueberries (for purple)
- Goji Berries (for orange)
-
With a hand beater start blending the butter, 1 cup of the powdered sugar and vanilla.
-
Once that is blended well add in the rest of the powdered sugar. You might need to add a few splashes of water to get the icing to a smoother texture.
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After it’s blended start with a tsp of veggie juice (whatever color you decide) and mix together.
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If you’re not using juice then add 5-7 blueberries and blend with beaters until color changes.
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To get the color darker keep adding just a little of the juice or a few berries at a time and mix until you reach the color you desire.
Vegan Eggnog Sticky Toffee Pudding
-May contain affiliate links
Melt into this warm and comforting vegan sticky toffee pudding this winter. Warming spices and dates make this sweet and moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert. Our recipe is a vegan version of this classic British dessert.
Sticky toffee pudding. Just the name makes your mouth water, doesn’t it? This warm dessert is a traditional British recipe served throughout the colder months.
I have to admit though, I had never heard of it until 2019. I don’t remember where I saw it for the first time, but it caught my attention right away. After looking for recipes and pictures online, I became even more curious about it. And because there’s nothing I love more than a challenge when it comes to cooking, I was determined to come up with a vegan version of it.
Why You’ll Love This Vegan Sticky Toffee Pudding Recipe
Warming spices make this sweet and super moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert.
This must have been one of those recipes we were meant to develop because we barely had to do any testing. Came out perfectly after the first try. And you know what else? When we asked our followers on Facebook what Holiday treats they would like to see “veganized”, the first response was (yes, you guessed it), sticky toffee pudding. To give it a seasonal, and dairy-free spin we used vegan nog for the cake and sauce. Use plant-based coffee creamer or plant-based milk if vegan eggnog is not available.
So here it is. Hope you enjoy it!
Ruth
Ingredients
For the Cake:
- Medjool Dates. Dates are the star ingredient in sticky toffee pudding. They give this dessert its sticky sweetness and caramel-like flavor. Medjool dates are soft and rich, so they are our favorite dates. If using drier varieties, soak them in hot water for 5 minutes to soften them before chopping.
- Vegan Nog Beverage. It adds moisture and flavor to the cake. You can make your own by combining sweetened plant-based milk with 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and a pinch of ground nutmeg.
- Leavening. Baking Soda and baking powder help the cake rise creating a light and moist texture.
- Ground Flax Seeds. Help bind the ingredients together, turning into a flax egg
- Whole Wheat Pastry Flour. You can also use all-purpose flour or a gluten-free all-purpose blend. Whole wheat pastry flour has a lighter texture than regular whole wheat flour, it’s our go-to flour when choosing to bake with whole grains.
- Coconut Oil. Adds richness to the cake, use vegan butter for a more neutral flavor.
- Sugar and Vanilla Extract.
- Salt.
For the Toffee Sauce:
- Vegan Nog Beverage. Or use the homemade version mentioned above.
- Brown Sugar.Use light brown sugar or dark brown sugar
- Coconut Oil. Adds richness
- Vanilla Extract, Ground Cinnamon, Nutmeg: Adds extra flavor and spice
- Bourbon. Optional.
How to Make Vegan Sticky Toffee Pudding Recipe
How to Make Vegan Sticky Toffee Pudding Video
How to Serve Vegan Sticky Toffee Pudding
Serve this deliciously moist dessert warm from the oven with a dollop of vegan whipped topping or vegan vanilla ice cream.
Serve with whipped coconut cream or cashew cream.
Drizzle extra sauce on top for more sticky caramelly goodness.
Storage and Reheating
Leftover pudding can be stored in an airtight container in the fridge for up to 1 week. Reheat in the oven for about 10 minutes, or in the microwave for a minute.
CHECK OUT OUR OTHER RECIPES WITH DATES
Vegan Sticky Toffee Pudding
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5 from 1 review
Description
Warming spices make this sweet and super moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert.
- 8oz chopped pitted dates (about 1 ½ cups)
- 1 ½ cups vegan nog beverage or 1 ½ sweetened plant-based milk ( almond milk, soy milk, cashew milk or oat milk) mixed with ½ teaspoon cinnamon, ¼ teaspoon of ground cloves, ¼ teaspoon of ground ginger, a pinch of ground nutmeg, and 1 teaspoon vanilla.
- 1 teaspoon baking soda or bicarbonate of soda as it is called in Britain
- 2 tablespoon ground flax seeds
- 1 ½ cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup coconut oil, at room temperature
- ½ cup sugar
- 1 teaspoon natural vanilla extract
- For the sauce (makes 1 cup) :
- ½ cup vegan nog beverage sweetened plant-based milk
- 1 cup brown sugar ( use light brown sugar or dark brown sugar)
- ¼ cup coconut oil
- ½ teaspoon natural vanilla extract
- ½ teaspoon cinnamon
- ¼ to ½ teaspoon nutmeg (to taste)
- 2 teaspoon bourbon (or to taste, optional)
Instructions
- Preheat oven to 350ºF. Lightly coat a non-stick 9×9 square baking dish with cooking spray
- Combine chopped dates, vegan nog, or plant-based milk in a medium-size saucepan. Bring to a boil and remove from heat. Add baking soda (the mixture will become foamy), stir well, and add ground flax seeds. Set aside
- Combine flour, baking powder, and salt in a small bowl and set aside
- Using an electric mixer, cream coconut oil, and sugar at medium speed for 2 minutes. Add vanilla extract and continue beating for another minute.
- Reduce speed and slowly add about ⅓ of the nog/date mixture. Add about ⅓ of the flour mixture and mix until just combined. Repeat 2 more times alternating nog and flour mixtures.
- Transfer the batter to the baking pan and bake for 30 minutes.
- In the meantime, prepare the sauce. Combine nog, sugar, and coconut oil in a saucepan. Cook over medium heat for about 3 minutes, whisking constantly. Reduce heat, whisk in vanilla, cinnamon, and nutmeg, and continue cooking for another minute. Remove from heat and add bourbon, if using. Set aside until ready to use (the sauce will thicken as it cools)
- Let the cake cool slightly. Using a thick skewer or chopstick, poke holes in the cake. Slowly pour about half the sauce all over. Serve with a dollop of vegan whipped topping and drizzle with more sauce
Notes
- We couldn’t resist using the vegan nog available in supermarkets during November and December. If you want to make our vegan sticky toffee pudding at another time make a homemade spice plant-based milk. Combine 1 ½ cups of sweetened plant-based milk with 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and a pinch of ground nutmeg.
- This post was originally published on November 30, 2019. It has been updated with more information.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1-3×3 Square
- Calories: 422
- Sugar: 54
- Sodium: 440
- Fat: 14
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 73
- Fiber: 4
- Protein: 4.6
- Cholesterol: 0
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Vegan Chai Spice Bundt Cake
by Lauren Hartmann 1 Comment
There is something about the smell of Chai that comforts me to my core. It is warm and spicy and some days, that is just what I need. Every morning here in Florida, I am hoping for cooler weather, and I can can feel it and smell it coming, but it isn’t here yet. I am dreaming about needing a hot Chai latte and some hot chocolate and a sweater. I love sweater weather, but my favorite is when you need a sweater and sunglasses. I can lay in the sun all day when it is cold outside. In the spirit of my ultimate happy place coming soon, I give you the Chai Spice Bundt Cake!!
This super simple cake will make you feel all good feelings! You can actually make it even easier if you just find a chai spice mix, I made my own, but either way is fine! This made my whole house smell like Fall, and made my mouth water. This cake was devoured really quickly by the family and then I got an immediate request for another one! I love using bundt pans, it makes it look like you did a lot more work and you a super fancy, but this is actually way easier than any other cake. No frosting to worry about, and cuts the calories in half! I actually almost made a glaze for it, but once I tasted it, I knew that was not necessary!
You can also take it step further if you want and use whole wheat flour and coconut sugar instead of brown sugar, and make this uber healthy! I tested it with half whole wheat flour and half all purpose flour and it was delicious as well. I try to make my recipes super versatile, so that you, the reader can switch it up if you want. I want them all to be easily converted to sugar free and gluten free as well. This is a good one to try some different options with.
This cake is moist, fluffy, sweet and spicy, Fall on a plate! I dusted with a bit of powdered sugar and added some fruit, a voila, your friends will be so impressed! I hope you enjoy, and comment with any questions, I am happy to answer any questions about this, another recipe, or vegan cooking in general! Adapted from King Arthur Flour.
Tools I used:
Art and Cook Non-Stick Carbon Steel Bundt Form Pan, 9.5″, Champagne
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Created by rabbitandwolves85 on September 19, 2016
- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 15m
- Serves: 8
- Yield: 1 Cake
- Category: Dessert
INGREDIENTS
- 1 c Vegan butter( I use Earth Balance)
- 1 c Brown sugar
- 1/4 c Maple syrup
- 2 Flax eggs( 2 Tbsp. Flax meal + 3 Tbsp water=1 egg)
- 2 tsp. Vanilla
- 1 c Almond milk
- 1 tsp. Apple cider vinegar
- 2 c All purpose flour
- 1/2 tsp. Coriander
- 3/4 tsp. Cloves
- 3/4 tsp. Nutmeg
- 2 tsp. Cardamom
- 2 tsp. Ginger
- 1 tbsp. Cinnamon
- 1 tsp. Salt
- 1/4 tsp. Baking soda
- 1 tsp. Baking powder
INSTRUCTIONS
- Preheat oven to 350. Make Flax eggs by mixing flax and water, and make vegan buttermilk, by mixing almond milk and apple cider vinegar.
- In a large mixing bowl, cream together vegan butter and brown sugar. Add maple syrup and flax eggs. Add vanilla.
- Sift all the dry ingredients in a separate bowl. Start adding the dry ingredients and the almond milk mixture. Alternating, until everything is combined.
- Pour into a prepared bundt pan. Bake at 350 for 50-60 minutes, or until a toothpick comes out clean. Top with powdered sugar if you want, and enjoy!
Reader Interactions
Vegan Chocolate Chip Cookie Dough Truffles with Fleur de Sel
Vegan Chocolate Chip Cookie Dough Truffles with Fleur de Sel
I don’t know about all of you, but I enjoy eating cookie dough just as much as baked cookies. I always ignored the warnings about raw eggs, as I secretly swiped spoonfuls of dough from my Grandmother’s cookie dough bowl when her back was turned as a child in her kitchen. Good thing I never got sick, and I admit that I haven’t made a batch of cookies myself as an adult without “sampling” well, more like indulging in the dough. Good thing all of the cookie dough I make now is vegan, and contains no eggs, and therefore no risk of contamination.
As I was enjoying some cookie dough last weekend for a batch of cookies, I was thinking how wonderful it would be if I made some just for enjoying in that form. However, dough balls themselves are a bit messy, and would stick together once stored…so I thought dipping them in chocolate and having them be “truffle” style would be perfect! Now, I know these probably don’t qualify as truffles but who says I can’t call them that on my own recipe. I was just about drooling at the thought of them. But, what would make them even better in my mind was a little fleur de sel. Salty and sweet is just an irresistible combination to me especially with dark chocolate! So I made a simple recipe for vegan chocolate chip cookie dough, omitting the rising ingredients, since they wouldn’t be needed and went to work!
I will admit I ate quite a few of the dough balls before they were dipped in the chocolate because I just couldn’t wait, and of course I needed to be sure they were up to my standards! Once finished they were even better though, with the extra chocolate shell! Who knew cookie dough could be even better than it already was. If you are like me and you cannot resist cookie dough, you must try this. Never deprive yourself of good cookie dough, enjoy!
Vegan Chocolate Chip Cookie Dough Truffles with Fleur de Sel
Makes
Ingredients:
- 1 cup rolled oats
- 3/4 cup almond butter
- 1 cup pitted soft dates (if they are not soft, soak them in filtered water before using in the recipe and drain well)
- 1/4 cup filtered water
- 2 Tbsp coconut butter or oil
- 3/4 tsp fleur de sel or 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1 3/4 cups vegan chocolate chips, divided
Instructions:
- In a food processor or blender, blend the oats until a fine flour. Remove and set aside.
- In the food processor or blender, combine the almond butter, dates, filtered water, coconut butter, sea salt, and vanilla and blend until smooth.
- Add the oats and blend until smooth.
- Stir in 3/4 cup of the chocolate chips.
- Roll the cookie dough into 1 1/2 inch balls, and place on a parchment lined tray. Set in the freezer until firm, about 30 minutes.
- Melt the remaining vegan chocolate chips in the top of a double boiler.
- Dip each cookie dough ball into the chocolate (I like to set it on a fork), and allow excess to drip off. Set back on the tray. Repeat with the remaining truffles, and then place them all in the freezer until the chocolate has hardened.
- Store truffles in an airtight container in the refrigerator.
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Vegan Biscuits
Ingredients:
- 2 cups White flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/3 cup non-hydrogenated margarine ; e.g., Earth Balance, Smart Balance — should be cold
- 3/4 cup unsweetened soymilk
Sweet and Smoky Vegan Burgers
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Shallot Gravy
1 Comment
Can you have a vegan, gluten-free, and savory gravy that tastes so good you could drink it? Oh hell yes! This time-tested shallot gravy recipe has been a family favorite for years. Your biggest concern should be running out! If your loved ones are like mine, you’ll be lucky to have any left-over.
Gravy ingredients are simple and easy to find. Don’t be fooled, they are packed full of flavor. The beauty of this gravy is that it enhances the flavors of the dish you pair it with rather than overwhelm it.
Gravy can be smooth, chunky, savory, thin, or thick. Patience is a virtue when making gravy. Speak to your inner calmness, don’t walk away from the stove, and no multitasking (patience is not my strong point, ask my husband).
Some great recipes to top off with this delicious shallot gravy are millet muffins, mashed potatoes, mashed rutabaga, gluten-free stuffing.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. VGFL
Shallot Gravy
Shallot gravy is vegan, gluten-free and savory. This gravy won’t last long, make plenty for everyone to enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Dishes, Sides
Servings: 8 people
Calories: 52kcal
Ingredients
- 1 tablespoon vegan butter
- 1 large shallot diced
- 3 cloves garlic diced
- 1 cup white wine (optional)
- 2 cups vegan chicken broth
- 1 teaspoon dried thyme
- 1/2 cup non-dairy milk
- 1-2 tablespoons gluten-free flour
- salt and pepper
Instructions
-
In a medium sauce pan melt vegan butter on medium-low heat.
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Stir in shallots and garlic and cook for 5 minutes until shallots are translucent, careful not to burn.
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Stir wine into shallots and garlic. Increase heat to medium and cook wine down by half, approximately 5 minutes.
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Add vegan broth and thyme to wine mixture. Bring to rolling boil. Then lower heat to low. Cook for 10 minutes, stirring occasionally.
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Using a mason jar, fill with non-dairy milk, add in GF flour, shake vigorously until well mixed.
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Slowly whisk in milk/flour mixture. Heat on medium low until broth thickens.
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Salt and pepper to taste
Notes
If gravy is too thin, whisk in additional milk/flour mixture.
(Never add dry flour directly to gravy it will become lumpy)
Nutrition
Serving: 1tablespoon | Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
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Vegan Caramel Pumpkin Spice Shake
Published: · Modified: by Ashley · This post may contain affiliate links · 10 Comments
I’m 98% sure this vegan caramel pumpkin spice shake is the last of my pumpkin recipes for the season. I’m leaving those last two percentage points open just in case 1) I experience a surge of inspiration to tackle a pumpkin pie recipe in honor of Thanksgiving and/or 2) I’m able to solve the mystery of a pumpkin pasta recipe whose curious flavor has eluded some of my greatest seasoning efforts to date.
This Caramel Pumpkin Spice Shake keeps things simple and seasonably dreamy. The pumpkin spice shake base has a handful of the same ingredients as this pumpkin pie pudding, minus the avocado and plus a banana, coconut milk, a splash of almond milk, and some ice to keep things cool.
To make it, you’ll toss everything in a blender, blend until super smooth, and pour it into glasses that have been drizzled with a generous amount of this 5-minute pumpkin spice caramel sauce.
The recipe makes enough for about two, 14-ounce shakes or you can stretch it out into four, 7-ounce mini shakes.
If you’re in a pinch, don’t feel like you have to add the caramel. There are dates in the shake that also lend a caramel note, so the pumpkin spice caramel is really just an added element of luxury.
If, on the other hand, you’re feeling extra luxurious, then add a dollop of coconut whipped cream too.
This is your pumpkin spice shake, I’m just here to offer a little guidance along the way.
📖 Recipe
Vegan Caramel Pumpkin Spice Shake
To make this vegan caramel pumpkin spice shake, you’ll add all ingredients to a blender, blend until super smooth, and pour it into glasses that have been drizzled with a generous amount of this 5-minute pumpkin spice caramel sauce. The recipe makes enough for two, 14-ounce shakes or you can stretch it out into four, 7-ounce mini shakes. If you’re in a pinch, don’t feel like you have to add the caramel. There are dates in the shake that also lend a caramel note, so the pumpkin spice caramel is really just an added element of luxury. If, on the other hand, you’re feeling extra luxurious, then add a dollop of coconut whipped cream too.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 (14-ounce) shakes or 4 (7-ounce) mini shakes
Ingredients
- 1 cup canned pumpkin puree, chilled
- 1 small ripe and speckled banana, peeled, sliced, and frozen
- ½ cup canned full-fat coconut milk, chilled
- ½ cup unsweetened almond milk or plant-based milk of choice
- ½ to 1 cup ice, as needed to chill
- 4 soft medjool dates, pitted
- 2 tablespoons almond butter
- 1 to 2 tablespoons pure maple syrup, to taste
- 1 ¼ teaspoons pumpkin spice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- ¼ cup 5-Minute Vegan Pumpkin Spice Caramel, warmed (optional)
- Coconut whipped cream (optional)
Instructions
-
Add all ingredients to a high-speed blender and blend on high until completely smooth and creamy.
-
Drizzle the pumpkin spice caramel around the inside of each glass. Place glasses in freezer for 10 minutes to set caramel.
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Divide the pumpkin shake between glasses. Top with coconut whipped cream and drizzle with pumpkin spice caramel (if using).