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PREP TIME:
1 Minutes

BLEND TIME:
9 Minutes

TOTAL TIME:
10 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 12 Servings

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Ingredients:

  • 15 oz. Canned Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • ¼ Cup Monkfruit Sweetener
  • ½ Cup Coconut Sugar
  • ¾ Teaspoon Pumpkin Pie Spice
  • ¼ Teaspoon Cinnamon
  • 6 oz. Unsweetened Coconut Yogurt (Recommend Coco June brand) – thawed out
  • 9 oz. Coconut Whipped Cream (Recommend So Delicious brand)
  • 5 Honey Crisp Apples Sliced

Instructions:

  1. In a small food processor, add the pumpkin puree, vanilla, both sweeteners, spices, and coconut yogurt.
  2. Blend until combined and smooth.
  3. Add the thawed-out Coco Whip to the food processor and pulse a few times until blended in.
  4. Transfer to a serving bowl and refrigerate at least 4 hours before serving.
  5. Notes: Can make the day before serving and will stay fresh up to 4 days in the refrigerator. Recommend serving with organic sliced apples.

*Try and use all organic ingredients if possible