Velvety smooth, creamy, thick & incredibly delicious Pumpkin Chocolate Smoothie. It's healthy, satisfying, and tastes like dessert!
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"Made this for breakfast and I was expecting to taste pumpkin and tahini... but it ended up tasting like chocolate ice cream??!!! There must be some sorcery going on here! And the texture is perfectly velvety!" - May ⭐️⭐️⭐️⭐️⭐️ More reviews →
Pumpkin Chocolate Smoothie is one of my fall favourite breakfasts, and like my regular Vegan Pumpkin Smoothie, is a great way to use up that little bit of pumpkin puree that always ends up leftover when making other vegan pumpkin recipes!
This fall smoothie is rich, thick, and incredibly velvety and smooth thanks to the pumpkin. It's inspired by my Healthy Chocolate Smoothie which uses sweet potato in a similar way.
Mel x
Ingredients
Here is what you need at a glance, along with some ingredient notes & substitution ideas:
- Pumpkin purée - You can use canned pumpkin or homemade pumpkin purée in this recipe. You can also use pumpkin pie filling but then I recommend omitting the maple syrup.
- Tahini or nut butter - Either works well. I just love the pumpkin flavour with tahini though!
- Plant milk - Any dairy-free milk such as almond milk, soy milk, oat milk, coconut milk, or cashew milk can be used. If it's a sweetened reduce the maple syrup accordingly.
- Maple syrup - Adjust the sweetness to taste. A Medjool date can be used instead. You might not need any sweetener if the banana is really ripe and sweet.
You could also add some protein powder, greens like spinach or kale, or spices like pumpkin spice, nutmeg, ginger, or cinnamon to amp up the flavour if you want to.
Prepping In Advance
Get some small silicone bags and prep your smoothie in advance. Add everything except the milk and maple syrup to the bag and freeze for up to 3 months. When you want a smoothie, remove it from the freezer, add the contents of the bag to your blender, then add the milk and maple syrup. Because everything is frozen you will need a little extra milk.
Serving Suggestions
Serve the Pumpkin Chocolate Smoothie in a glass or as a smoothie bowl with lots of lovely toppings like sliced banana or other fresh fruits, roasted pumpkin chunks, chocolate shavings, cacao nibs, shredded coconut, nut butter, date caramel, nuts, seeds, vegan yogurt etc.
Recipe
Pumpkin Chocolate Smoothie
Author:Ingredients
- 1 medium frozen banana
- 1 tablespoon cocoa powder , or cacao
- ½ cup (8 tablespoons) pumpkin puree
- 1 slightly heaping tablespoon tahini , or nut butter
- 1 to 2 tablespoons maple syrup , or 1 pitted Medjool date
- ¾ cup (180 ml) plant milk
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INSTRUCTIONS
- Add all ingredients to a blender.
- Blend until completely smooth.
- Serve immediately.
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Helene says
I made the smoothie for breakfast, and the pumpkin pancakes for lunch. My husband decided that this should be our regular Sunday breakfast smoothie! So tasty and creamy!
Makayla says
Just made this for breakfast and it was super tasty! So smooth and creamy.Thanks!
May W. says
Made this for breakfast and I was expecting to taste pumpkin and tahini... but it ended up tasting like chocolate ice cream??!!! There must be some sorcery going on here! And the texture is perfectly velvety! (Btw I used frozen leftover pumpkin and homemade almond milk.)
A Virtual Vegan says
It's so good isn't it? Anything that tastes like dessert for breakfast is a good thing ;O) I'm really pleased you enjoyed it!
Gin says
I think any fall day would have a head start on being perfect if it starts with this smoothie! I was skeptical about the chocolate-pumpkin combo until I tried it, and now I know it's the best thing ever.
Becky Striepe says
What a delicious way to use up leftover pumpkin!