I was inspired yesterday when I saw my friend Kristin’s recipe for a Pumpkin Spice Latte.
I gave up coffee and all things caffeine in the Spring (and I STILL miss it) so I knew I wouldn’t try her version (I won’t lie, the coffee maker was calling my name). But I immediately thought of a way I could enjoy this delightful flavor combo (minus that caffeine jolt).
As most of you know, I love my afternoon smoothies. Creamy, delicious, date-sweetened heaven. Lately I’ve been drinking lots of these, but it’s time for a change. Enter the Pumpkin Pie Smoothie.
Play around with the flavors. Feel free to add some nutmeg, or use a pumpkin pie spice mix. I’m not a lover of nutmeg so I didn’t add any.
Pumpkin Pie Smoothie
3 dates, pitted and soaked
1 cup unsweetened almond milk (any non-dairy milk will do)
1 tsp vanilla
¾ tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
3 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp almond or sunflower seed butter
a small handful of cashews, soaked for at least an hour and rinsed (optional but adds creaminess)
1 tbsp ground chia seeds
2-3 ice cubes (optional)
Place dates in a bowl and cover with water. Soak for at least 15 minutes (boiling water speeds up this process).
Place all of the ingredients in your blender and blend away.
Serve with a dollop of Shirley’s dairy-free whipped cream .
Yield: 1 smoothie
(I had to include a picture with Livvie’s first Art School craft!)
The winners of the Simply Sugar and Gluten-Free Giveaway are: Joanie H and Allison!
Please contact me (email@example.com) by Monday, October 10th. If I haven’t heard from you by then, I will draw again.