A thick and rich smoothie bowl with festive fall flavors, inspired by the popular seasonal Starbucks drink. Top with pecans, coconut, whipped cream, chocolate chips or sliced banana for a fun and healthy breakfast.
Make sure you have a peeled, quartered, frozen banana in the freezer. I always have them handy, frozen in quarters, for easy smoothie making.
Prepare cold brew coffee ice cubes by pouring strong coffee into an ice cube tray. You can also freeze any strong coffee in cubes. If you prefer, use 3 ice cubes and 1 teaspoon of instant coffee- I have done this and it works great!
Add the pumpkin, coconut milk and yogurt, and the Medjool date to a blender. Blend until the date is pureed. I use a Vitamix, which is helpful in making smoothie bowls extra thick, almost like soft serve ice cream. If you aren't using a high speed blender, it might be necessary to add 1/4 cup almond milk (I tested this in my standard blender), but the result will be less thick.
Add the rest of the smoothie ingredients, and blend, using the tamper stick if necessary, until the ingredients are extra smooth.
Add to a bowl, and top with pecans, coconut flakes, pumpkin seeds, chocolate chips, cocoa nibs, or any other desired toppings. Chocolate covered espresso beans would be really great!
*Nutrition information is for the smoothie bowl with no toppings. Adjust according to what you choose to top your bowl with!