Healthy Vegan Pumpkin Spice Frappuccino
If you're a fan of the popular Starbucks drink, you have to try this healthier, high protein version of the Pumpkin Spice Frappuccino! It is vegan, gluten free, and made with whole food ingredients and all the fall flavor you love!
Ingredients
Frap
- 1/4 cup frozen pumpkin puree
- 1/2-1 frozen banana *See Notes for subs
- 1 - 1 1/4 cups plant-based milk
- 1 serving vanilla protein powder
- 1-2 tbsp cashew butter **See Notes
- 1-2 tbsp ground flax seeds (optional)
- 1-2 tbsp maple syrup or 2 dates, if not using banana ***See notes
- 1 1/2-2 tsp pumpkin pie spice
whip
- 1/2 cup canned coconut milk Refrigerated
- 2 tsp pumpkin pie spice
- 3 tbsp maple syrup
- 3 tbsp pumpkin puree
- 1 tsp vanilla
Instructions
- The Night before: Add the pumpkin purée to an ice cube tray & place in the freezer, to form pumpkin cubes. I also do this with canned coconut milk, to make the drink extra thick and creamy, but this is totally optional.
Coconut Whip
- To make the whip, add the coconut cream to a large bowl & beat with an electric beater until fluffy. Then add the remaining ingredients & beat again. Place in a mason jar or baggie & let sit in the fridge until ready to use.
Frap
- Blend all the frap ingredients together until smooth. Taste and adjust as you'd like. Pour into your glass. Top with the coconut whip & enjoy!
Notes
*If you don't want to use banana, you can sub in frozen coconut milk cubes (or other plant based milk cubes). This will help the drink be super thick and creamy.
**You can sub any nut or seed butter for the cashew! I would just advise not using peanut butter as that alters the taste of the drink.
***If you aren't using banana in the recipe, I'd suggest adding a little maple syrup, honey, or 2 chopped dates. This will help add some sweetness to the recipe, but is also totally optional if your protein powder is sweet!