Ingredients
The following ingredients have 2 Servings
- 1 cup canned pumpkin puree, chilled
- 1 small ripe and speckled banana, peeled, sliced, and frozen
- 1/2 cup canned full-fat coconut milk, chilled
- 1/2 cup unsweetened almond milk or plant-based milk of choice
- 1/2 to 1 cup ice, as needed to chill
- 4 soft medjool dates, pitted
- 2 tablespoons almond butter
- 1 to 2 tablespoons pure maple syrup, to taste
- 1 1/4 teaspoons pumpkin spice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/4 cup 5-Minute Vegan Pumpkin Spice Caramel, warmed ((optional))
- Coconut whipped cream ((optional))
Instruction
- Add all ingredients to a high-speed blender and blend on high until completely smooth and creamy.
- Drizzle the pumpkin spice caramel around the inside of each glass. Place glasses in freezer for 10 minutes to set caramel.
- Divide the pumpkin shake between glasses. Top with coconut whipped cream and drizzle with pumpkin spice caramel (if using).
