I have been eating the Pumpkin Bowl from Acai Me pretty much every week since I discovered it in December, only to find out it is a seasonal item. Which means when they run out, that is it. What? No more Pumpkin bowl? That can't be. I needed to figure out how I could make it myself at home and make sure it is as healthy as possible while being gluten and dairy free. It took me a few weeks of trying and a few fails but I think I got it.
(GF, DF) Prep Time: 5 min | Blend Time: 2 min | Servings: 2 servings | Difficulty: Easy
2 large frozen bananas
3/4 cup canned pumpkin puree ( not pumpkin pie mix)
4-5 T almond unsweetened vanilla milk or pumpkin almond milk (seasonal)
4 T crushed graham crackers regular or gluten free
4 T Coco Whip (non-dairy coconut milk frozen dessert) You can also make your own
2 t + dash pumpkin spice
2 t + dash cinnamon
Using a Vita Mix or similar type mixer, blend frozen bananas with pumpkin puree, almond milk (add 2T of the almond milk and check that it blends together. You only need to add the full amount if you can't get it to blend without some liquid), 2 tsp pumpkin spice and 2 tsp cinnamon, until is fully mixed but doesn't soften, You want an ice-cream consistency. The amount of time will vary depending on the blender. For each serving sprinkle 1T of the graham crackers in the bottom of a bowl and 1/2 of the blended pumpkin mixture. Add another tablespoon of the graham crackers on top with 2T of the Coco Whip and a dash of pumpkin spice and a a dash of cinnamon. Ready to eat! Delicious!!
Nutritional Info Per Serving: Recipe makes 2 servings
222 Calories, 3.7g Fat, 4.3g Protein, 48.1Carbs
Fit In a Peanut Butter World is a blog created to provide information as it relates to skin, body and food health.