Before I post anything on this site, I always ask myself if this is something I would want to make again in the future?
If the answer is no, I don’t post it.
I’m not a big fan of just experimenting to experiment with food, though I did do that initially with this blog.
Food can be wonderfully creative, but at the end of the day, I want to make the kind of recipes that people want as a staple in their kitchen.
This shake has become just that.
The added pumpkin in this recipe adds a creamy, thick texture, along with a delicious flavor, making it a great replacement for bananas and avocados, and it’s low in both calories and fat!
Recipe tips
If you have allergies, just leave the walnuts out.
Pumpkin Chocolate Shake
Ingredients
- 1 cup milk of your choice
- ½ cup pumpkin puree
- 2 Tablespoons raw walnuts
- 2 Tablespoons cocoa powder
- 4 Medjool dates
- 1 Tablespoon honey or maple syrup
- ½ teaspoon vanilla
- tiny pinch sea salt
- dash cinnamon
- 1 cup ice
Instructions
- Blend all until thick and creamy.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Jade and Nat, circa 2014.
Looks delicious! Your girls are gorgeous!
Thanks Leah! 🙂
This is a family favorite by far. I’ve made it over 20 times in the past month alone. My tweak is that I add raw eggs (from our pasture based farm) for a protein boost. I cut back the milk to accommodate the extra egg fluidity. I also leave out the stevia/extra maple as we all enjoy it as is. My only concern is that I might not have put up enough pumpkin last fall to get me through ’til November this year since we discovered your delicious recipe!
Haha, that’s great Laura! So happy you like this and the brownies! 😀
What a great Shake, this looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great day!
Miz Helen
This was so great, I’m allergic to banana as well, so this is a great treat for me.