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
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!!
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! 😉
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