While we are waiting for temperatures to cool down for the fall season, here's a way to satisfy that pumpkin craving and bare this Indian summer heat. 

PREP TIME

50 mins

TOTAL TIME

50 mins

Recipe Credit

Serves: 4

INGREDIENTS

  • 3 frozen bananas, peeled and very ripe/spotted
  • 1 can organic pumpkin puree
  • ⅔ cup raw cashews
  • ⅓ cup rolled oats, gluten free
  • 1 tablespoon maple syrup
  • 1 tablespoon raw almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • pinch of sea salt

INSTRUCTIONS

  1. COOKIE DOUGH //
  2. Combine all dry ingredients (except "wet", bananas, pumpkin, and maple syrup), in a high speed blender/Vitamix/ food processor until well combined. This texture will resemble a very fine flour.
  3. Add maple syrup and almond butter to this fine flour mixture and combine until a dough texture has been achieved.
  4. Freeze for about 20 minutes or until hardened.
  5. Roll about 1 teaspoon of the cookie dough in the palm of your hands creating bite sized balls.
  6. Lay these cookie dough balls on a baking sheet or flat surface and put back into the freezer to set (at least 20 minutes).
  7. PUMPKIN ICE NOCREAM //
  8. Combine the only two ingredients for the ice cream- pumpkin and frozen bananas- into the Vitamix/high speed blender until thick and creamy.
  9. Add the cookie dough balls you've made (that were in the freezer), into this pumpkin ice cream mix.
  10. Stir until the cookie dough balls have become spread out throughout the pumpkin ice cream.
  11. Serve immediately and enjoy!
  12. Top with additional pumpkin seeds and a dash of cinnamon.

NOTES

almond milk optional to thin out to your desired consistency.

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