3 Ghoulish Halloween Smoothie Recipes

It’s that time of year again! It’s such a shame that Halloween and flu season coincide, but a night out in your scariest costume doesn’t have to end in the sniffles!

Drinking smoothies regularly is great for your digestion, your immune system and your skin. If you don’t usually drink smoothies, autumn is a great time to make the addition to your routine! What better way to combat the cold and drink something yummy at the same time?

Here are 3 of my favourite smoothie recipes (with a Halloween twist!) πŸ˜‰

Chocolate Swamp

I’m a chocolate fiend, especially around Halloween time! This delicious smoothie (it’s more like a milkshake, really!) is easy to make and satisfies that sweet tooth!

Chocolate halloween smoothie


  • 2 large bananas
  • 2 tbsp raw cacao powder
  • 1 and a half cup soy milk (or any dairy-free milk, whatever you prefer)
  • 1 tbsp tahini paste


Blitz all of these delicious ingredients together and pour in a glass! If you have any gelatine-free halloween jelly snakes, these would be a perfect addition! You can fish out the monsters of the deep as you drink πŸ™‚

Berry Bloody

Dracula’s favourite smoothie, for sure! This is probably the sweetest of the three smoothies (it’s chock full of the nicest berries – strawberries and cranberries!)

berry smoothie


  • 2 handfuls of strawberries
  • 1 handful cranberries
  • 1 banana
  • 1 cup cranberry juice/ water
  • Flesh of 1 large plum


Blitz all of the ingredients together and drink it in a champagne flute, you know, something you might see Dracula drinking out of. Ooh, a goblet!

Witch’s Potion

This smoothie may look goopy and gross, but that’s the idea! Get in the Halloween spirit and imagine you’re really drinking a witch’s brew. Or, better yet, convince your kids that that’s what it is! Any chance to get some fruit in them, right?

halloween smoothies


  • 1 green apple
  • 1 large pear
  • 1 cup apple juice (or, for a healthier version, water)
  • Half a teaspoon of spirulina
  • 1-2 tbsp maple syrup


Chop up your fruit (leave the skin on, that’s where the bulk of the fibre is! *pun intended*) and pop in the blender with the juice/water, spirulina and maple syrup.

Blitz for about 30 seconds (or less, you’ll know what consistency you want yourself!) and then you’re done!

I really don’t like the taste of spirulina myself, so when I do utilise it in my recipes I tend to use it SPARINGLY. You can omit it entirely but you lose some of the colour (and the nutrition as it’s VERY good for you!) or you can do what I did and use half a teaspoon.

This smoothie is best served in a black tub or any cauldron-like cup you can get your hands on (alas, I didn’t have one so a plain glass had to do!)

What are your favourite ghoulish smoothies? Let me know in the comments!


Vegan Nutty Chocolate Granola Recipe

Breakfast is the most important meal of the day, but I often find myself skipping it because I “don’t have time” to make something nice. Usually I’ll just make a quick cup of tea with the bag still in and run off to work while chomping on a banana. Not exactly a hearty meal!

vegan granola recipe

Since I went vegan I’ve loved the Foods of Athenry products, especially the Nutty Crunch Granola cereal they offer. Unfortunately, delicious as it is, it’s quite expensive for the amount of product you get. Yesterday I decided to try my hand at some granola of my own and, if I do say so myself, it’s pretty delicious!


Half a cup of maple syrup/ date syrup

3 cups of jumbo oats

Half a cup of pumpkin seeds

1 cup of walnuts

A third of a cup of sesame seeds

Two heaped tablespoons of cacao powder

Half a cup of cacao nibs (or more, depending on taste)

A third of a cup of sunflower seeds

4 heaped tablespoons of coconut oil (solid)

vegan granola


Melt the coconut oil and while you’re melting it mix together the dry ingredients

Spoon the syrup and melted oil together and then pour the dry and wet ingredients together

Line a baking tray with baking paper

Put the granola mixture onto the tray and toast in the oven for 5 minutes at 200 degrees celsius

Remove from the oven and let cool before eating OR (for granola with extra bite) leave overnight with a towel over it


Simple Vegan Pancake Recipe

Pancake Tuesday has been and gone but to be honest it kind of turned into Pancake Week for me!

Some of the recipes I’ve seen are overly complicated or require things like apple cider vinegar in order to make a buttermilk substitute, but I like to keep it simple and delicious. This recipe is fool proof!


  • 100g plain flour
  • 2 tbspn caster sugar
  • 2 tbspn baking powder
  • 300ml non-dairy milk or water
  • 1 tbspn oil (I used extra virgin olive oil)
  • A dash of salt


Sieve the flour, baking powder, sugar and salt into a bowl.

Whisk the water (or milk) and oil together in another bowl.

Pour the wet ingredients into the dry and stir until blended.

Heat a lightly oiled pan over medium-high heat.

PutΒ blended mixture into a jug and pourΒ onto the hot pan.

Cook until bubbles form on top and the edges are dry, then flip it andΒ cookΒ for another minute or two (The first one is always a bit of a mess so if it looks like a sad omelette, just start again!)

Repeat with the rest of the batter.

Enjoy with some maple syrup, icing sugar and blueberries!

Vegan Clotted Cream Recipe | Maple And Coconut Flavour


Mother’s Day is coming up so I just posted a recipe for vegan scones (hint: they’re delicious!) but you can’t have scones without super tasty clotted cream! They’re a match made in pastry heaven!

vegan clotted cream
Just look at all that cream in this can of coconut milk! Jackpot!

This is a really easy recipe and it’s very quick to make, so there are no excuses come Mother’s Day!


  • 50g vegan butter of choice
  • 6 tbspn of coconut cream
  • 75g icing sugar, sieved
  • 2 tbspn pure maple syrup


vegan clotted cream


Use an electric beater to mix the butter and icing sugar together (this creates buttercream frosting!)

Add the coconut cream and keep mixing.

Once it looks creamy and smooth, add the maple syrup and either add more coconut cream or syrup to taste.

vegan clotted cream

Use immediately or chill in the fridge for up to 2 days.


Vegan Scones Recipe | Mother’s Day Treats

Mother’s Day is coming up (March 26th!) so I recently started thinking about what nice things I could do for my own mammy. Last year I took her out for afternoon tea with all the trimmings; brownies, sandwiches with the crusts cut off, chocolate covered strawberries and… scones.

My mammy is a huge scone fan, so today I figured I’d do a trial run of some yummy vegan scones for her to try! IΒ thought if they turned out great I was going to include them in a little homemade afternoon tea on Mother’s Day. Spoiler alert -they’re yummy!


  • 470g plain flour
  • 1 tbspn baking powder
  • 70g caster sugar
  • 80g vegan butter (I use Pure)
  • 250ml non-dairy milk (I used soy) and extra for glazing
  • A dash of salt

vegan scones


Preheat oven to 200 degrees celsius.

Sift the flour, sugar and salt into a bowl and stir together.

Add the butter and use your fingers to rub it into the flour until it looks like fine breadcrumbs (don’t worry if it seems like there’s a LOT of flour here, it’ll all come together after the next step!)

Add the milk and mix it until it forms a soft dough (you’re going to want to use your hands here).

vegan scones

Lightly flour a surface and roll the dough so that it’s about an inch thick.

Cut out the scones using a cookie cutter (I used a heart shape!)

Put scones on a baking sheet and glaze with a little milk.

Bake for about 12 minutes or until the tops are a light gold colour.

Enjoy with some raspberry jam and vegan clotted cream!Β