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Chocolate and pumpkin breakfast smoothie
Ingredients
- 1 cup soy milk - you can use your favourite plant milk too!
- 1 tablespoon cacao no added sugar
- 1/2 cup pumpkin puree canned
- 2 bananas large, very ripe and frozen
- 1 teaspoon pumpkin spice
Directions
- In a high-speed blender, add milk, cacao, pumpkin purée, frozen ripe bananas, and pumpkin spice.
- Blend for one to two minutes or until smooth and creamy.
- Transfer to a bowl and finish by adding your favourite toppings (optional). I used cacao nibs, crushed plain almonds, pomegranates seeds and fresh raspberries. It tastes just as good without toppings!
Notes:
- Make sure you use frozen and ripe bananas. This is what will mostly determine the level of sweetness of your chocolate pumpkin breakfast smoothie.
- Prevent food waste by storing leftover pumpkin puree in small containers and freeze - ready for more recipe creations.
- If serving as a dessert, this will serve two people.
- You can prepare all the ingredients the night before and simply blend in the morning - quick and easy!
