Chocolate Pumpkin Pie Smoothie Bowl

Chocolate Pumpkin Pie Smoothie Bowl2020-11-20T17:52:09+00:00

Project Description

Chocolate Pumpkin Pie Smoothie Bowl vegan

Makes 1 serving

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

Directions:

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

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)

Salted Caramel Sauce:

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

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

Pecan Pie Bites:

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

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.

 

Recipe Courtesy of Michelle Miron


Approximately (per serving without toppings): 22g protein | 47g sugar | 84g carbs | 7.8g fat | 11.6g fiber | 695 calories

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