Vegan Alcoholic Girl Scout Cookie Milkshake

Vegan Peppermint Schnapps (I used Hiram Walker) – 1 shot per serving (or more or less depending on how much you’d like to drink)

Vegan Thin Mint Girl Scout Cookies – 2 or 3 cookies per serving

Vegan Icecream in Mint, chocolate, or vanilla ( I used Trader Joe’s Vanilla Soy Creamy) – 2 Cups per serving

This is one of the most delicious things I have ever consumed in my entire life.

Easy breakfast smoothie coming right up!

All you need is 1 banana (fresh or frozen), 200 ml of unsweetened almond milk and 2 tbsp (10g) of cocoa powder.

Throw it all in a blender and blend until smooth 😊

174 calories (based on 120g banana)

Kathy’s Peanut Butter, Vega Maca Chocolate Chip Shake
vegan, makes one shake

4 ounces unsweetened almond milk
4 ounces water (or more almond milk)
1 ½ bananas, frozen
1/3 - ½ bar of vegan Chocolate bar (or 2 vegan oreos)
1 Tbsp peanut butter
½ cup ice

Blend all ingredients except the chocolate or Oreos. When shake is smooth, add in the Chocolate or Oreos and blend on low until it blends into chips. 

(photo/recipe adapted via


Vegan Vanilla Bean Round Up

Chocolate & Vanilla Bean Tuxedo Cupcakes with Sprinkles on Top

Vegan Vanilla Bean Coconut Milk Ice Cream (GF)

Vegan Vanilla Bean Cheesecake with Berry-Chia Compote (raw)

Avocado Banana Chocolate Milkshake with Vanilla Bean Coconut Cream (raw)

Vanilla Bean Snickerdoodles (GF)

Vegan Rice Pudding

Layered Ice Cream Cake with Chocolate, Vanilla & Peppermint (raw)

Vegan Chocolate Mousse with Orange Vanilla Bean Whipped Creme

Easy Vegan Vanilla Bean Custard

Chai Spice Cake with Vanilla Bean Buttercream


mango & coconut sky high shake

We saw NYC’s latest food craze Black Tap’s insane milkshakes, and wanted to put a slightly healthier spin on it by including some more nutrient dense ingredients. So we got busy in the kitchen and created the graze cocoa & speculoos sky high shake. Be warned - if you make this beast beauty, we recommend sharing with a friend.


  • 300ml coconut water
  • 15g chia seeds soaked in 4 tbsp water
  • 1 tbsp raw coconut flakes
  • ¼ tsp ground turmeric
  • ½ mango (frozen)
  • ¼ cucumber
  • Juice of 1 lime
  • Juice of 1 lemon
  • 4-5 ice cubes



  1. Soak your chia seeds in 4 tbsp of water, preferably overnight but for at least 10 minutes.
  2. Blend the coconut water, soaked chia seeds, coconut, turmeric, mango, cucumber, lemon and lime juice, and ice cubes together until smooth.
  3. Pour the shake into a cup (bonus points for mason jars!) and let it sit in the freezer for 5-10 minutes (a firmer shake can hold even more tasty toppings).
  4. While the shake is in the freezer, cut open the passion fruit and scoop out the insides.
  5. After the shake is firm (but not frozen!) place a dollop of coconut yogurt on top, stick some sliced mango in and drizzle the mango and passion fruit coulis from the mango & coconut protein topper all over (try giving it 10 seconds in the microwave to make it easier to drizzle).
  6. Top the shake with the granola from the mango & coconut protein topper. If it seems like it’s all going to roll off the top, place back into the freezer to firm up again. 
  7. Pour the passion fruit all over and add some more raw coconut flakes before easing a rigid plastic straw into your slightly frozen toppings.
  8. Drink half now and save half for later or share your shake with a lucky friend!

Please note that this is still a dessert and it’s not something that our nutritionist Jess would recommend having too often, but life is about balance after all!

Check out our other sky high shake recipe - cherries & berries!