A delicious and creamy vegan smoothie featuring the flavors of pumpkin and persimmon, sweetened naturally with maple syrup and spiced with cinnamon, ginger, and nutmeg. Perfect for a paleo-friendly breakfast or snack!
Ingredients: 1 cup unsweetened almond milk. 1/2 cup canned pumpkin puree. 1 ripe persimmon, peeled and chopped. 1 tablespoon almond butter. 1 tablespoon maple syrup or date syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1 cup ice cubes.
Instructions: Put chopped persimmon, almond butter, maple syrup, cinnamon, ginger, nutmeg, and vanilla extract in a blender. Add almond milk and blend until smooth. Put ice cubes in the blender. Mix until it's creamy and smooth. Pour into glasses and serve right away.
Prep Time: 5 minutes
Cook Time: 0 minutes
Duddingston field
