Cookie Dough Protein Smoothie

Cookie Dough Protein Smoothie|

Cookie Dough Protein Smoothie|

I have a few recipe "blogging rules" that I always try to follow: 

  1. If I feel like a recipe isn't good enough, it doesn't go on the blog. I've become very true to this especially over the last year or so. This also means that if I don't ever see myself making something again I won't post it.

  2. If I think my photos just aren't good enough I will go back to the drawing board and re-shoot them. This can drive me a bit crazy sometimes, but it's totally worth it in the end when you are satisfied with the final product. After all it's a bit like art.

Anyway, after multiple sips, I knew that this one was going up on the blog. There was no second guessing it tasted that good.

Cookie Dough Protein Smoothie|

Having said that, I find smoothies always seem like their so easy to make. Throw some things into the blender, whaz it up, and you're done. But sometimes they come out tasting just plain nasty...chalky texture and all. Smoothie making can certainly be an art form.

That's where this vegan protein shake comes in. Cookie dough in smoothie form...what could be better?

Cookie Dough Protein Smoothie|

Instead of using protein powder, which can give your smoothie that chalky texture and taste, I added these protein-packed ingredients:

  • Cashew Butter
  • Raw Hemp Seeds
  • Almond Milk

This smoothie is also flavoured with cocoa powder and a drizzle of maple syrup. The cashew butter really helps give it that cookie dough batter-like taste, but other nut butters will work too.

Banana goes in for a little extra thickness, but it's definitely not overpowering if you hate bananas.

Cookie Dough Protein Smoothie|

To top it off we have dark chocolate shavings. And in case you're wondering, yes, this smoothie is totally breakfastable (I'm pretty sure I just made that word up). It's incredibly thick, filling and boasts 17 grams of protein. You can split it into 2 servings if you like with something on the side or finish the whole thing off yourself. Enjoy the boost of protein and omega-3's that hemp seeds provide. They also reduce inflammation in the body and help balance hormones.

So blend it all up and what do we have?

Cookie Dough Protein Smoothie|


Cookie Dough Protein Smoothie

Cookie Dough Protein Smoothie|

by Jennifer Trennum

Keywords: blender breakfast beverage lunch smoothie snack dairy-free gluten-free low-sodium protein soy-free sugar-free vegan banana chocolate hemp seeds cashew butter

Ingredients (yields 16oz)

  • 1 cup unsweetended almond milk (or other preferred milk)
  • 1/3 cup gluten-free rolled oats
  • 1 medium frozen banana
  • 1 tbsp cashew butter
  • 2 tbsp hemp seeds
  • 1 tsp unsweetened cocoa powder
  • 1 tsp pure maple syrup
  • 1/4 tsp vanilla extract
  • 2-4 ice cubes
  • Chocolate shavings (optional)


In a small bowl, mix the oats and almond milk. Place in fridge and let it soak for at least 2 hours to soften and thicken. This prevents the oats from giving the smoothie a gritty texture.

Place thickened oat mixture into your blender along with the rest of the ingredients (except for the chocolate shavings). Blend on high until smooth.

Pour into a tall glass, top with chocolate shavings if desired. Serve and enjoy!


For the entire 16oz portion, this smoothie comes in at approx. 425 calories and 17 grams protein. It's also a rich source of omega 3's, and Calcium. Feel free to split this into 2 servings to make it snack-sized.

Feel free to sub the cashew butter with other nut butters.


Happy Weekend!!!

Pumpkin Pie Spice Latte (vegan)

Meet one of my favourite fall drinks.

Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

I can't even tell you how easy it is to make your own pumpkin spice latte at home. Wait a sec...why don't I show you how?!

It's time to pop open a can of pumpkin and put some coffee/espresso on.

Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

First grab a pot and warm some milk. Stir in your pumpkin puree, spices, and maple syrup to taste (or maple butter <-- This stuff is pure gold!). Give it a quick whiz in your blender to make it nice and foamy. Now pour your coffee or espresso into your favourite mug and add the sweetened pumpkin milk. And voila, you'll have yourself a wicked pumpkin spice latte in no time. Don't forget to add a touch of coconut whipped cream and a few shakes of cinnamon and nutmeg. If you'd like to make your own coconut milk whipped cream, check out this post.

Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

Now you can skip the line at Starbucks and save a few bucks. What I love the most about this pumpkin spice latte is that it's made using real pumpkin, fresh spices, and pure maple syrup, making it the perfect clean eating treat. And it's just as good as the one's you buy at the coffee shop. Can you believe that in just one Tall 12oz pumpkin spice latte from Starbucks there is 38 grams of sugar? Neither can I. And that's just the smallest size! Making this latte at home will cut way back on all that sugar without skimping on the taste.

I can get behind that, can you?

Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

Totally nutritious and free of refined sugar.

Bonus points for making this latte vegan.

Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

You'll be feeling cozy in no time.

Happy Fall!!!

Pumpkin Spice Latte
Vegan Pumpkin Pie Spice Latte | #vegan #fall #thanksgiving

by Jennifer Trennum

Prep Time: 5-10 minutes

Keywords: blender how-to beverage vegan vegetarian gluten-free grain-free maple syrup pumpkin coffee latte fall

Ingredients (Serves 1)

  • 1-2 shots espresso, or 2-4oz (1/4 cup) strongly brewed coffee
  • 1 cup/ 8oz unsweetened almond milk, or milk of choice
  • 1 heaping tablespoon pumpkin puree
  • 2 tsp pure maple syrup, or maple butter (or to taste)
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish
  • coconut whipped cream


While coffee is brewing, place milk in a small pot over medium heat. Whisk frequently until it starts to simmer then reduce heat to med-low, add in pumpkin, maple syrup, and pumpkin pie spice and whisk.

Pour hot milk/pumpkin mixture into blender and blend until frothy. Pour the coffee into a large mug and then pour in the sweetened pumpkin milk. Finish with coconut whipped cream and a sprinkle of pumpkin pie spice if desired.
* Note

You may substitute almond milk with any milk you'd like.
Nutritional Analysis

Nutrients per 1 serving, without coconut whipped cream: 122 calories, Total Fat: 3g, Cholesterol: 0mg, Sodium: 160mg, Carbohydrates: 23g, Fiber: 8g, Sugar: 13g, Protein: 4g, Potassium: 72 mg, Vit A: 443 % DV, Vit B-12: 50% DV, Vit D: 45% DV, Calcium: 34.6 % DV

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