reading time: 3 min
Three years ago my quest of creating as many banana split themed vegan recipes as possible began! I had come across a non-vegan recipe for banana split cupcakes, which had triggered an epiphany: Why not turn various dishes into a "banana split"?!
These Banana Split Cupcakes are dairy-free and quite decadent (so much about my boyfriend's granny always worrying about us not getting enough calories 😅). Because, you know. Sometimes it's just too cold for ice cream... (or so I'm told! I would actually eat ice cream every day if I wasn't somewhat concerned for my health... however, this recipe isn't "healthy" in any way either, sooo...)
So here it is: banana split, cupcake-style.
reading time: 2 min
It's my birthday this weekend, and for some reason I thought this was the perfect opportunity to show you my absolute favourite beverage at the moment. That and the fact that it has become so chilly in the morning that it's actually appropriate to drink hot chocolate on the daily. (I'm not sure whether that is a good thing now or not.)
So without further ado, here is my favourite drink for this autumn and winter: WHITE MATCHA HOT CHOCOLATE! Yes, green and sweet and kind-of-superfoody hot chocolate!! Ugh, it's the best. Did I mention it's my favourite at the moment?!
If you want to read about the truly amazing benefits of this powerhouse of a powdered green tea I highly suggest you check out my blog post on matcha / green tea I made about a century ago – but the information is still valid of course :)
WHITE MATCHA HOT CHOCOLATE
Preparation time: 5 mins
Main ingredients: almond milk, matcha, white chocolate
difficulty level: easy
serves: 2
suitable for: vegan, lactose-free,
gluten-free, soy-free
Ingredients:
2 cups (500ml) unsweetened almond milk
1 tbsp matcha powder
about 1/3 cup (60g) vegan white chocolate (I used a white matcha rice milk chocolate)
pinch of salt
(optional) 1/4 tsp chlorella or spirulina powder (for extra green colour)
Optional: vegan whipped cream, shaved vegan chocolate, cacao nibs, vegan marshmallows, etc.
Instructions:
Break chocolate into pieces. Add almond milk and matcha powder to a pot and whisk to combine. Stir in the salt and – optional – spirulina or chlorella powder. Heat up over medium heat and add the chocolate.
Once the mixture is hot, but not boiling, and the chocolate has melted, remove from heat and pour into two mugs. Top with whipped cream, shaved chocolate and some dusted matcha powder. Enjoy!
TIP: For the hotter months simply pour your chocolate mix into a glass and allow to cool. Once cooled, add in a splash of almond milk and a bunch of ice cubes, and you've got yourself a chilled matcha latte!
Other blog posts you might enjoy:
♥
Maisy
reading time: 1 min
In Ayurveda freshly cooked oat porridge is highly recommended for breakfast. Oats contain vitamins B1 and B6 and are made from the whole grain, so you get everything from the plant and feel pleasantly saturated for a couple of hours.
This breakfast is balancing, easy to digest, filling, soothing, warming and nourishing to your body, heart and soul – perfect for chilly autumn mornings!
On my mission to create as many (vegan) banana split recipes as possible I went on to make a batch of super delicious vegan banana split brownies for my mom's birthday this summer.
My banana split brownies consist of a cherry chocolate brownie base, a layer of banana slices, a vanilla custard cream, vegan whipped cream, and – of course – the cherry on top!
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