Hi friends, Keana Aquino will be our Vegan Recipe gall for the upcoming months, her first recipe is her Vegan Cookie Dough & Brownie Freak Shake.
So please have a seat and prepare to drool!
About Our New Vegan Recipe Contributor:
My name is Keana Aquino, and I’m from a little island called Guam. You may have heard of it, you may have not. It’s that small! I grew up there for most of my childhood.
My dad is in the military, he was stationed many places around the world, but my family never followed him until my sisters and I were a little bit older. We moved to another island called Okinawa in 2004, and I’ve called it my home ever since.
Being an health-conscious eater has been important to me since childhood. I started off by cutting out red meat and processed foods, and then I went pescatarian for a year, and finally transitioned to veganism!
However, I never thought I would ever, ever go vegan when I was younger. I thought it was so crazy!
I decided to make the transition a little more than a year ago when I was suffering from IBS, high cholesterol, and other minor health problems.
Trips to the doctor were always disappointing, so I decided to do my own research. That’s when I stumbled across amazing vegan role models, documentaries, and books.
All of the new information was overwhelming, but at the same time I was gaining knowledge and I got used to the fact that I had to open up my mind to the big change.
You can read more about my journey to veganism in this article I was interviewed in here: http://thetab.com/us/2016/06/02/keana-aquino-veganism-japan-10764.
So basically, veganism has changed my life for better. My journey was such an eye opening experience.
As a foodie, I absolutely love taking photographs of food, trying out new restaurants and cafes, trips to the farmer’s markets or local bakeries, and of course, cooking and baking.
My creations are inspired from other incredibly talented foodies out there on Instagram, YouTube, magazines, etc.
Creating meals, as well as arranging and decorating them for photos is such a fun and beautiful hobby. I mean, everyone can agree that food is amazing, am I right?
When I post my food photos on social media, the positive and uplifting comments I receive from people motivated me to be more creative in what I make, or how I arrange my food! It’s a work of art, really.
And the foodie inspirations I see aren’t always vegan either. It’s fun turning something that’s not vegan, into something that is! Food should be enjoyed by everyone, no matter what lifestyle or diet you follow.
Vegan Cookie Dough & Brownie Freak Shake Recipe
- 2 tbsp melted coconut oil (or vegan butter)
- ½ cup maple syrup
- 2 tsp vanilla extract
- ½ cup cake flour
- ¼ cup unsweetened cocoa powder (Cacao powder can be substituted)
- ½ cup coconut sugar
- ½ cup raw cane sugar
- 3 cups almond flour
- ½-1/3 cup almond milk (feel free to adjust accordingly)
- ½ cup vegan chocolate chips
- Bake at 350F for 20-25 mins
- *If using a donut pan instead, bake at 350F for 12 mins.*
- 2 tbsp maple syrup
- 2 tbsp vegan butter (I use earth balance)
- 3 tbsp all purpose flour
- ¼ tsp pure vanilla extract
- ⅛ tsp salt
- ¼ cup vegan chocolate chips
- Combine ingredients in one bowl and form the dough with your hands. Wrap with plastic and place in the fridge for 15 mins.
- 3 frozen bananas
- 1 cup almond milk (or any non-dairy milk)
- 3 tbsp unsweetened cocoa or cacao powder
- Blend on high speed!
- 3-4 frozen bananas - Blend until smooth!
- Pick out any clear mason jar to use and place in the freezer so that the nicecream wouldn't melt as fast when poured in later.
- Combine the ingredients to make the cookie dough, and wrap it in plastic. Leave in the fridge to chill.
- Combine the dry ingredients for the brownies in one bowl, and wet (this includes the coconut and cane sugar!) in another bowl.
- Dissolve the sugar with the other wet ingredients, and pour into the dry mixture.
- Scoop out the batter into a piping bag (or just any Ziploc bag) to make it easier to put into the donut pan. You can skip this step if you prefer regular brownies baked in a rectangular tin instead.
- Bake at 350F for 20-25 mins.
- Let it cool to use for later.
- While the brownies are baking, take out your mason jar from the freezer, and the cookie dough from the fridge.
- Make about 3-4 little balls of cookie dough for toppings, some chunks of it to cover the rim of the jar, and some cookie shaped dough to place inside of the jar as decoration.
- Once done, feel free to use chocolate syrup to coat the inside of the jar as well.
- To make the milkshake, combine the ingredients and blend until you reach a thick consistency.
- Pour into the mason jar and fill ¾ of it.
- Then, place a waffle cone bowl (mine was store bought) on top of the jar to hold the nicecream tower.
- Combine the ingredients to make the nicecream into a blender and blend until you reach a soft serve consistency.
- Place it on top of the waffle cone. Work fast! You don't want it to melt!
- Then place your cookie dough balls, and brownies (they should be done baking by this time) and top it however way you like.
- And ta-da! You got yourself a freaky milkshake. All you have to do now is devour it yourself... or with others- your choice, hehe.
// PIN IT //