Top with some cinnamon, coconut whipped cream, and caramel, then indulge in delicious autumn fantasies.
Pumpkin Pie Milkshake
1 15-oz can pure pumpkin (not pumpkin pie filling!)
3-4 tbsp unsalted almond butter
10-12 almond milk ice cubes
4 medjool dates
1/4 tsp vanilla
rounded 1/2 tsp cinnamon
scant 1/4 tsp nutmeg
Add all ingredients to a high speed blender and blend until smooth. Pour into two glasses, and top with cinnamon, as well as coconut whipped cream and caramel if you're feeling fancy. Cashew cream would be a nice addition too!
Coconut Whipped Cream
1 can coconut milk, chilled overnight
1/4 tsp vanilla extract
Chill a mixing bowl in the freezer for 10-20 minutes.
Remove coconut milk from the fridge and gently flip can upside down. Do NOT shake it. Open from the bottom (now on top) and pour out the coconut water. Save for future use in smoothies or other recipes. Scoop the coconut cream (what is left after you pour out the water) into your chilled mixing bowl.
Whip using a stand or hand mixer - or just a whisk if you're feeling strong - until soft peaks form. Add in vanilla extract and whip again until it is fully incorporated.