Fruity Freak Smoothie

Fruity Freak Smoothie

Disclaimer: this might be the most satisfying smoothie we’ve ever made!

We love a fruity smoothie in our household, but every now and then we like to take them to the next level and experiment with multiple layers and fun decorations.

This smoothie combines three of our favourite fruits: banana, strawberry and mango. These fruits give the smoothie a lovely bright and vibrant colour.

The crushed pistachios, which we end up mixing into the smoothie, give this recipe a crunchy texture (and they look great on top!).

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet!

Fruity Freak Smoothie

Print Recipe
Fruity Freak Smoothie
Fruity Freak Smoothie
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Fruity Freak Smoothie
Instructions
  1. Slice the banana into small pieces and put the pieces inside an airtight container, then freeze for at least 2 hours or overnight.
  2. Meanwhile, place the can of coconut in the fridge for at least a few hours or overnight.
  3. Next, take one of the strawberries for decorating and cut it into slices half a cm thick. Then press each slice firmly onto the inside of the serving jar. Make sure the inside of the jar is dry, otherwise the slices might not stick.
  4. Blend together the ingredients for the strawberry layer and pour three quarters of the mixture into the jar.
  5. Next, blend the ingredients for the mango layer (leave a couple of pieces of mango to one side for decoration) and gently pour the entire mixture into the jar on top of the strawberry layer. If you like clean layers, use the back of a spoon to gently guide the mango layer on top.
  6. Top with the remaining strawberry layer.
  7. Remove the can of coconut milk from the fridge and open. Scoop out the coconut cream that has settled at the top and transfer to a mixing bowl. Note: if the coconut cream hasn’t separated from the water, there probably wasn’t enough fat content in the can. Beat the coconut cream until light and fluffy, then transfer to a piping bag.
  8. Pipe the coconut cream on top of the smoothie and sprinkle with crushed pistachios.
  9. Take the remaining strawberry used for decorating and cut it in half. Then take the remaining mango pieces, add both fruits to the wooden skewer and carefully place the skewer inside the jar so the fruit pieces poke out of the top.
Recipe Notes

You will also need a 1 litre Kilner jar or similar.

No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Print Recipe
No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.

Simply Strawberry Ice Cream

Srawberry Ice Cream

Makes 4 portions.

Ingredients

2 cups frozen strawberries
1 can coconut milk (cream only)
4 tbsp agave syrup
Pistachios

Simply Strawberry Ice CreamSimply Strawberry Ice Cream
– Full recipe http://bit.ly/1XX8kiu

Posted by So Vegan on Friday, March 25, 2016

Method

1. Place can of coconut milk in fridge for a few hours to set the cream.

2. Dice strawberries and freeze for minimum two hours or overnight.

3. Place frozen strawberries, cream from can of coconut milk, and agave syrup in food processor. Blend until smooth.

4. Serve immediately or freeze for a few hours for a firmer texture.

5. Top with chopped pistachios.