Vegan speculaas spiced banana & coconut cream smoothy

A tasty alternative speculaas spiced banana & coconut smoothy!

A week ago, I made these tasty vegan baked banana & coconut cheesecake tartlets. I said earlier that  I had a bit of the tasty filling left. So I used this tasty filling to make a smoothy out of it.

This is what I made.

Recipe: For 1 big glass of 330 ml

Ingredients:

The banana & coconut cream cheesecake filling ingredients:

125 gr creamed coconut

300 gr silken tofu = 1 packet / I used Unicurd

1 large very ripe banana, peeled & cut into chunks

3 tablespoons vegan banana soy milk/ I used Alpro

2 tablespoons organic agave syrup

1 teaspoon vanilla extract/ I use home-made

1/4 teaspoon of speculaas spices

250 ml soy milk

This is a lot , but this measure is for the filling. I used what was left over!!

Method:

1. Make your filling. See my earlier post , how to do that!

2.  Place your left over filling in a medium bowl & whisk everything together. Add speculaas spices & whisk again. Finally, add the soy milk & whisk again until completely smooth. Taste!

Add a bit more soy milk, if you want a thinner smoothy. Enjoy instantly!

A divine & very filling smoothy!

You might like:

1. Sophie’s festive speculaas

2. Gluten-Free & Egg-Free apple speculaas spiced muffins

3. A healthy & tasty banana shake

4. Quinoa, banana & pecan smoothy

5. Vegan baked banana & coconut cheesecake tartlets

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