Chocolate Pumpkin Pie Smoothie Bowl

Name: Chocolate Pumpkin Pie Smoothie Bowl
Yield: 1
Ingredients: 1.5 cups frozen bananas; 1/2 cup steamed and cooled pumpkin (the small ones used for pie) or kabocha squash; 1 scoop Growing Naturals chocolate pea protein powder; 2 Tbsp raw cacao powder; 1/2 tsp. ground cinnamon; 1/4 cup plain unsweetened almond milk; 1 Tbsp maple syrup; 1/2 cup maple syrup; 1/2 cup creamy peanut butter; 2 tsp. vanilla extract; Pinch of sea salt; 1 pecan pie-flavored fruit & nut snack bar (ex. Larabar); 1/4 cup dark chocolate; 1 scoop coconut milk ice cream (I used a homemade one flavored with maple syrup and vanilla); 2 Tbsp salted caramel sauce (recipe below); 2 Tbsp chocolate-orange granola; 5 fresh strawberries; Chocolate-covered pecan pie bites (recipe below)

November 29 2021, by Michelle Miron, 1 min reading time

Chocolate Pumpkin Pie Smoothie Bowl

Michelle Miron

Servings

Calories

695

Ingredients

Smoothie bowl:

1.5 cups frozen bananas
1/2 cup steamed and cooled pumpkin (the small ones used for pie) or kabocha squash
1 scoop Growing Naturals chocolate pea protein powder
2 Tbsp raw cacao powder
1/2 tsp. ground cinnamon
1/4 cup plain unsweetened almond milk
1 Tbsp maple syrup

Salted Caramel Sauce:

1/2 cup maple syrup
1/2 cup creamy peanut butter
2 tsp. vanilla extract
Pinch of sea salt

Pecan Pie Bites:

1 pecan pie-flavored fruit & nut snack bar (ex. Larabar)
1/4 cup dark chocolate

Optional toppings:

1 scoop coconut milk ice cream (I used a homemade one flavored with maple syrup and vanilla)
2 Tbsp salted caramel sauce (recipe below)
2 Tbsp chocolate-orange granola
5 fresh strawberries
Chocolate-covered pecan pie bites (recipe below)

Directions

Smoothie bowl:

Blend all smoothie ingredients in a food processor or high-speed blender until smooth and creamy. Decorate with toppings, and enjoy the festive flavors!

Salted Caramel Sauce:

Mix until smooth in a blender. Store leftovers in the refrigerator in a sealed container.

Pecan Pie Bites:

Cut desired shapes from the pecan pie bar using a knife or bento cutters, or roll into balls. Make as many shapes as you want. I used about half of the bar. Melt the dark chocolate over a double boiler using low heat. Place your shapes on a fork, and dip them into the melted chocolate to coat. Lift the shapes out, allowing excess chocolate to drip off. Place the coated shapes onto a lined baking sheet or plate, and place in the fridge or freezer until the chocolate hardens. Any leftover chocolate can be poured onto foil or into molds and chilled for other use.