Description
A creamy, dairy-free pumpkin smoothie topped with gluten-free chocolate chip cookie dough bites, raw pumpkin seeds, pecans, chocolate covered chia seeds, coconut cream, and maple syrup for a naturally sweetened fall-inspired breakfast that tastes just like pumpkin pie!
Ingredients
Units
Scale
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
Toppings
- Chocolate chip cookie dough bites (below)
- Coconut cream
- Chocolate covered chia seeds
- Cinnamon
- chopped pecans
- raw pumpkin seeds
- maple syrup for drizzling
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/agave syrup
- 1/4 cup gluten-free, dairy-free mini chocolate chips (affiliate link)
Instructions
- First, make the cookie dough. Place all the cookie dough ingredients in a medium bowl and stir together until a dough forms. Roll into small balls and store in an airtight container in the fridge.
*You can make this the night before to save time in the morning. - To make the smoothie, add all the smoothie ingredients to your blender and blend until smooth.
- Spoon the smoothie into a bowl top with coconut cream, cookie dough balls, chocolate covered chia seeds (optional), raw pumpkin seeds, pecans, cinnamon, and maple syrup.
NOTE: MAKE SURE TO FREEZE A BANANA AND 1/2 CUP PUMPKIN PUREE (in an ice cube tray) THE NIGHT BEFORE!
- Prep Time: 20 minutes
- Category: Breakfast
- Cuisine: American