Pumpkin Tahini Shakes
 
 
Ingredients
  • ½ cup plus 2 tablespoons tahini
  • 1 cup pumpkin puree
  • 1 medium banana, ripened
  • ¼ cup agave nectar
  • 3 tablespoons dark brown sugar
  • ¾ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice, plus more for garnish
  • 1 teaspoon vanilla extract
  • 1 13.5-ounce can coconut milk
  • 1 cup plain unsweetened almond milk, plus more as needed
  • Dairy-free whipped cream, for garnish
Instructions
  1. Combine the tahini, pumpkin puree, banana, agave, brown sugar, salt, pumpkin pie spice, vanilla, coconut milk and almond milk in a blender. Process until smooth.
  2. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until the consistency of a thick milkshake. If using a blender, pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight. The next day, pop the ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens.
  3. Pour the shakes into glasses and serve immediately, topped with dairy-free whipped cream and a sprinkle of pumpkin pie spice.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-tahini-shakes/