Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

Vegan Zucchini Brownies

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Happy Friday! As you can probably tell if you follow my blog, I’m not vegan. Butter and cheese are a very large part of my diet, and butter and eggs are a huge part of my baking. Every once in a while, I do like to take the vegan route, especially when my parents send me home with fresh zucchini from their garden. Naturally, my first thought was to bake with it! I went back and forth about what to make and decided that whatever it was, it had to have cream cheese on top, which (sadly) is not vegan BUT you can make it vegan if you use vegan butter and/or dairy-free cream cheese, and I bet it would still taste delicious with these brownies. 

Normally, I’m not one to add vegetables to my baked goods, but these vegan zucchini brownies are the exception. I never would have thought something semi-healthy would taste so good. By the way, they are still amazing by themselves, but I have to admit the cream cheese frosting takes them to the next level. I thought baking with no butter or eggs would make these brownies dry and lacking some essential flavor, but that wasn’t the case at all. They tasted just like your usual fudgy, moist brownie but with a kick of the zucchini flavor. Here’s how to make them! 

Vegan Zucchini Brownies | Revamperate
Ingredients:

  • 1 tbs unsweetened cocoa powder
  • 1 1/4 cup vegan chocolate chips
  • 1 1/2 cups shredded zucchini, drained of excess moisture 
  • 1 cup sugar 
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 tsp vanilla
  • 1/2 cup vegetable oil 
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda

In a small saucepan on the stove, melt 3/4 cup of the chocolate chips and add the cocoa powder. Set aside to cool for a few minutes. 

In the bowl of your mixer, combine vegetable oil and sugars. Mix in the slightly cooled chocolate mixture. Add the vanilla, salt, baking soda and shredded zucchini. Then slowly mix in the flour with a spatula until just combined. Lastly, stir in the remaining chocolate chips. 

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Pour the batter into a parchment lined 9 x 9 inch baking pan and bake on 350 degrees for 35-40 minutes until an inserted toothpick comes out mostly clean with some crumbs hanging on. Let cool on a cooling rack, and pull the brownies out by the parchment.

Frost with a delicious frosting (like this non-vegan but absolutely amazing cream cheese frosting, but you can sub vegan cream cheese and butter) and serve. You will never know these are vegan or healthy! Enjoy!

Vegan Banana Shortbread Cookies with Chocolate Chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
When I bake treats for the blog, I can’t possibly eat them all myself. In fact, I try to refrain as much as possible and use my coworkers as well as Andrew’s as my guinea pigs. They sort of hate me for it, but mostly good reviews so far! One of Andrew’s coworkers is vegan, so he can never eat my baked goods, and it was about time he got something too. Thus, these vegan banana shortbread cookies were born, and wow, they were actually not bad. Go me! I’m not a vegan baker, but I was pretty proud of these cookies and this *anonymous* coworker seemed to enjoy them! (Cough, cough, Randy)

This was also my first time really attempting to bake with coconut oil, and although it can’t completely replace butter, it does a pretty good job of being a butter substitute. Of course, the butter flavor isn’t there, but with banana shortbread, you don’t actually need it. It’s all about the banana! Plus, you can buy vegan chocolate chips at Target for just a little more than your average chocolate chips. For a change from the usual, I would definitely recommend taking a shot at vegan baking, even if you’re not vegan. Try something new!

Ingredients (16-20 vegan banana shortbread cookies):

  • 1 cup coconut oil
  • 2 1/2 cups flour
  • 1 tsp pure vanilla extract
  • 3/4 cup sugar
  • 1 ripe banana
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup vegan chocolate chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
First, mush up the banana and beat it in to the coconut oil. Mix in the sugar and vanilla until creamy. Slowly mix in the remaining ingredients – flour, cinnamon and salt. It should become thick and moldable. Mix in the chocolate chips with a large spoon or spatula. Remove the dough from the bowl and onto a sheet of parchment. With floured hands, mold the dough into round logs and freeze for about 30 minutes.

Remove the dough from the freezer. It should be hard enough to cut without squishing the dough but not so hard that you can’t cut it. Use a sharp knife to cut 1/2 inch cookies off the end of the log. Place about one inch apart on a cookie sheet and bake on 350 degrees for 8-10 minutes until the edges begin to brown lightly. Let cool for several minutes before removing.

Vegan Banana Shortbread Cookies | Revamperate
Even if you’re not usually a vegan baker, you can make these and really like them. My non-vegan coworkers really enjoyed them! They’re light and not overly sweet, so they make a really good snack without being overly sweet. Not bad for my first vegan baking attempt, if I do say so myself. Enjoy!