Ingredients

The following ingredients have 2 Servings
  • 1/2 cup (90 g) of dates, pitted
  • 1/2 cup (120 ml) hot water
  • 1 cup (240 ml) light canned coconut milk*
  • 2 Tbsp (30 g) canned pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/2 tsp vanilla extract

Instruction

  • Add the dates and hot water to a high-speed blender or food processor. If your dates are a little dry, allow them to soak for 10 minutes so that they’ll be easier to blend. Otherwise, process on high until the dates have broken down and turned into a smooth paste, scraping down the sides of your blender as necessary.
  • Add the coconut milk, pumpkin puree, spices, salt, and vanilla extract, and continue processing until everything is well combined and the mixture becomes smooth and creamy.
  • Transfer the creamer to an airtight container, such as a jar or bottle. You can run it through a fine mesh strainer to ensure no bigger pieces of dates remain, but it shouldn’t be necessary with a high-speed blender. Store it in the fridge for up to a week, and be sure to shake it before adding it to your coffee. The creamer will thicken as it sits.