• 1 cup coconut milk or other
  • 1 1/2 cups cold water
  • 3-4 tbsp. can pumpkin
  • *or 3 frozen pumpkin cubes
  • 1/4 cup Nikki's Coconut Butter
  • 1/2 cup soaked pecans
  • 4 pitted dates
  • 1 1/2 tsp of pumpkin spice
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • dash stevia

Are you wondering who Nikki is?  You are going to love her and I will introduce you in just a moment….It is often we are approached by companies to partner with them and support their products.  It is also often that we decline due to the high standards we hold.  I had a rep contact us from a popular sandwich chain asking if I would be interested in supporting their new line of healthy products.

Although, I was happy to see them acquire the term healthy in reference to their menu, dismally my elation fell flat when I looked deeper.  Yes, we are particular and read labels with a conscience heart and only want what is best for our family including each of you.

So it is with true blue elation I get to introduce Nikki to you!  I was recently connected to Nikki’s Coconut Butter  personally and could hardly wait to share all of her clever and delicious flavors with you!  For the Fall season she has Pumpkin Spice Donut {so stock up}, and year round Vanilla Cake Batter, Honey Pecan Pie, Mint Chocolate Chip and Dark Chocolate Fudge!!

After that mouthwatering intro I bet you are as happy as a clam {dipped in vanilla cake batter…umm well you get my drift wink}.  If I am telling you about this product you can bet it is organic, uses only the purest ingredients that taste great and is packed with nutrients!

 

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I have been a fan of coconut butter for years and use it in many of my recipes like my Ranch-O-Yum Dressing or my Lemon Blueberry Bars!  Coconut butter is a great way to add extra nutrients into your diet all the while adding that creamy goodness.

Many of you have heard about the health benefits of adding coconut oil to your diet but might not be familiar with the butter. Coconut butter gives us the best of both worlds with it’s flesh and oils pulverized into a creamy smooth spread!

The butter has all of the same health properties as the life-giving coconut oil.  When using coconut butter we can still count on the anti-bacterial, good fats, and of course the fiber is still intact and is a nut-free option for those with allergies.

 

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I found it very helpful to freeze a can of pumpkin puree and use the cubes in this smoothie or other recipes. After the pumpkin is frozen take it out and store it in a baggie in the freezer. Each cube is equivalent to about 1 1/2 tablespoons.

So it is with great pleasure I get to share Nikki’s products with you in a GIVEAWAY!!  She is offering to my readers through Friday the 13th {a lucky day for someone} to win 2 jars of your choice.  Also, you can order through this link and receive 10% off your order until Friday 11/13/15 as well.

Here are the details:  All you have to do is sign up for our FREE recipes & health tips {in upper right box} or if you already get Spoonful of Health’s emails please share this post on Facebook or Instagram and “TAG” us so we can keep track of your name for entries.  Enter as many times by sharing on multiple outlets or several days through the 13th!

 

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It doesn’t get any better than this! Thank you Nikki for making a MAGNIFICENT product that tastes great and is good for us!

 

5.0 from 1 reviews

Pumpkin Spice Smoothie (paleo, vegan, gluten-free}
 
Prep time

Total time

 

Author:
Serves: 2

Ingredients
  • 1 cup coconut milk or other
  • 1½ cups cold water
  • 3-4 tbsp. canned pumpkin
  • *or 3 frozen pumpkin cubes
  • ¼ cup Nikki’s Coconut Butter Pumpkin Spice Donut
  • ½ cup soaked pecans
  • 4 pitted dates
  • 1½ tsp of pumpkin spice
  • ½ tsp vanilla extract
  • 1 tsp maple extract
  • dash stevia

Instructions
  1. In a strong blender like the Vitamix add liquids, soaked nuts and dates blend until creamy.
  2. Add frozen pumpkin cubes, coconut butter, extracts and blend until all ingredients are mixed .
  3. Add extracts and stevia to taste and blend once more.

Notes
I found it very convenient to freeze the canned pumpkin in ice cube trays for easy, perfect texture and temperature. Each cube is equal to about 1½ tbsp. After the pumpkin freezes in tray, transfer them into a plastic bag and keep frozen. If you can’t wait to make this just add 3-4 tbsp. pumpkin and a few ice cubes in blender to chill the smoothie. Also, to soak the pecans, rinse them off and fill a jar ¾ full of nuts and cover to top in filtered water for a few hours or overnight. If time is of the essence you can just soak them up to an hour. Soaking the pecans or any nuts will give this smoothie that creamy texture. I always thought it was silly to buy pumpkin spice when I have all the individual spices like nutmeg, cinnamon, cloves and ginger in my pantry. However, I have to admit I love the convenience of scooping the spices out all at once. Using Nikki’s other flavors in this smoothie are a fun and yummy option too! Adding a scoop of your favorite protein powder is an option and of course omitting the dates and just using stevia will cut the sugar down. Although dates have a lot of nutrients they are high in sugar.

With a Spoonful of Coconut Butter {or two},

Dawn-Signature1