Four ghoulish healthy vegan recipes from STRIPPD. The recipes all include STRIPPD Vegan protein which can be purchased from Superdrug stores across the UK.

Four ghoulish healthy vegan recipes from STRIPPD.

The recipes all include STRIPPD Vegan protein which can be purchased from Superdrug stores across the UK.

These recipes will help you create some tasty yet healthy Halloween treats, whether your hosting a party or handing them out to trick or treaters.

STRIPPD’s vegan protein contains hemp which has fantastic cholesterol lowering qualities and is also packed full of fibre, as well as vitamins A, C and E. STRIPPD vegan protein costs £19.99 for 490g, and can be purchased from Superdrug or strippd-uk.com

Pumpkin and matcha smoothie with vegan vanilla protein

Ingredients

2 scoops of STRIPPD Vegan Lean Protein Powder Vanilla

1 frozen banana

120g of greek yoghurt

1/4 of Tsp of ground cinnamon

120ml of almond milk

30ml of maple syrup

1/4 of Tsp of pumpkin spice and 150g of pumpkin puree or 2 tsp of Matcha Green Tea powder

200g of ice

Method

Lay out all ingredients on the table. Decide between pumpkin or matcha
Add all ingredients to a blender and blend until smooth.
Pour smoothie mix into a glass and top with preferred toppings

Macha frosting charcoal cupcakes with vegan chocolate protein

Ingredients

Base

1 scoop of STRIPPD Vegan Lean Protein Powder Chocolate

1 Tbsp apple cider vinegar

330ml almond milk

250g plain flour

200g caster sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

120ml melted coconut oil

1 Tbsp Charcoal powder

Frosting

1/2 cup room temperature vegan butter

3 cups icing sugar

1/2 tsp salt

1 tsp pure almond extract

1/2-2 tbsp non-dairy milk

1 1/2 Tbsp Matcha Green Tea

Method

Preheat your oven to 170 degrees Celsius
Mix the vegan chocolate protein powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer)
Mix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer)
Combine both bowls and mix together until smooth. The mixture should be thick
Spoon the batter into a tray of 12 cupcakes
Bake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings
Combine the vegan butter, icing sugar, salt, almond extract, non-dairy milk and matcha green tea (with whisk or electric mixer)
Generously frost each individual cupcake

Ghost charcoal cupcakes with white frosting

Ingredients

Base

1 scoop of STRIPPD Vegan Lean Protein Powder Chocolate

1 Tbsp apple cider vinegar

330ml almond milk

250g plain flour

200g caster sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

120ml melted coconut oil

1 Tbsp Charcoal powder

Frosting

1/2 cup room temperature vegan butter

3 cups icing sugar

1/2 tsp salt

1 tsp pure almond extract

1/2-2 tbsp non-dairy milk

Method

Preheat your oven to 170 degrees Celsius
Mix the vegan chocolate protein powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer)
Mix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer)
Combine both bowls and mix together until smooth. The mixture should be thick
Spoon the batter into a tray of 12 cupcakes
Bake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings
Combine the vegan butter, icing sugar, salt, almond extract and non-dairy milk (with whisk or electric mixer)
Generously frost each individual cupcake

Charcoal protein smoothie with vegan vanilla protein

Ingredients

1 scoop of STRIPPD Vegan Lean Protein Powder Vanilla

200ml of almond or coconut milk

1 Tbsp of activated charcoal powder

1 frozen banana

Agave syrup or Sukrine Gold to taste

Method

Lay out all ingredients on the table
Add all ingredients to a blender and blend until smooth
Pour smoothie mix into a glass and top with preferred toppings