Pumpkin Pie Smoothie Bowl
Ingredients
Smoothie
- 1 frozen banana
- 1/2 avocado
- 1/2 cup frozen pumpkin purée
- 1/3 cup non-frozen pumpkin purée
- 3/4 cup plant milk (I used oat)
- 1/4 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 tablespoons maple syrup
Chocolate chip cookie dough bites
- 1.5 cups quick oats flour
- 1/4 cup peanut butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup maple or agave syrup
- 1/4 cup gluten-free dairy-free mini chocolate chips
Toppings
- Coconut cream
- Chocolate covered chia seeds
- Cinnamon
- Chopped pecans
- Raw pumpkin seeds
- Maple syrup for drizzling
Preparation
Freeze a banana and 1/2 cup pumpkin purée in an ice cube tray the night before.
Make the cookie dough by placing 1.5 cups quick oats flour, 1/4 cup peanut butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt, 1/4 cup maple or agave syrup, and 1/4 cup gluten-free dairy-free mini chocolate chips in a medium bowl. Stir together until a dough forms, roll into small balls, and store in an airtight container in the fridge. This can be done the night before to save time.
Add all smoothie ingredients to a blender and blend until smooth.
Spoon the smoothie into a bowl and top with coconut cream, cookie dough balls, chocolate covered chia seeds (optional), raw pumpkin seeds, chopped pecans, cinnamon, and maple syrup for drizzling.
