Dairy-Free Pumpkin Chip Milkshake
- Pumpkin puree, fresh or 100% canned
- Banana, ripe, peeled, sliced and frozen
- Coconut butter or cream
- Spices: fresh ginger, cinnamon, clove, and nutmeg
- Raw cacao nibs
- My Healthiest Raw Cookie Dough, linked above
In a blender, place equal parts frozen, sliced banana and ice. A good rule of thumb is use 1/2 banana for every serving of milkshake you want.
Add about equal amounts of pumpkin purée to banana, so if using 1/2 banana use about 1/2 cup pumpkin purée. Feel free to use more if you want it extra pumpkin-y!
Use about 1/4 the amount of coconut butter or 1/2 the amount of coconut cream to pumpkin purée.
Now it's time to add your pumpkin spices! Add about 1-2 spoonfuls of molasses and as much spice as desired. I used a small knob of fresh ginger, and a few good shakes of ground cinnamon and clove, however, use as much of any of them as wanted.
Blend all of these ingredients together, adding water while blending until desired thickness.
Finally, add in a few spoonfuls of cocao nibs and blend again. Top with the cookie dough balls, or other desired toppings. Enjoy!
The coconut cream can either be from full-fat coconut milk, from fresh coconut meat, or homemade from blended coconut butter and water like I did. Other options instead of coconut cream: use a spoonful or two of almond butter or extra frozen banana!
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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