Chocolate Pumpkin Smoothie Bowl

Ingredients:

Smoothie Base:

• 2 frozen bananas
• 3 oz firm tofu
• 1/2 cup canned pumpkin purée
• 2 large pitted Medjool dates (soaked in warm water, then drained)
• 1 heaping scoop chocolate–maca protein powder
• 1 heaping Tb raw cacao powder
• 1 Tb cocoa powder
• 1 tsp mushroom blend powder
• Slightly over 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup homemade chocolate–coconut–almond–cashew milk with warm spices (made using the Ellie’s Best Nut Milk Bag)
• 2 ice cubes

Toppings:

• 1 dark chocolate square (chopped, about 1 oz chocolate–sea salt)
• Granola clusters (1 Tb + 1 heaped tsp)
• Cacao nibs (1 Tb + 1 heaped tsp, picked out of whole cacao beans)
• Fresh local blueberries
• Fresh golden berries
• 1.5 Tb fresh pomegranate seeds

Instructions:

1. Soak the Medjool dates in warm water while preparing the other ingredients. Drain before using.
2. In a blender, combine the bananas, tofu, pumpkin purée, dates, protein powder, cacao powder, cocoa powder, mushroom blend powder, pumpkin pie spice, vanilla, chocolate milk, and ice cubes.
3. Blend until smooth and creamy.
4. Pour into a bowl.
5. Top with chopped dark chocolate, granola clusters, cacao nibs, blueberries, golden berries, and pomegranate seeds.

Recipe and photo from @maomaomango ✨