Pumpkin Tahini Shakes

Even though the official start of the autumn season is September 23, let’s face it, for many of us it unofficially began on September 1. Now that we are all autumn-ed up, we can admit that Pumpkin season is here! To celebrate this seasonal transition we find ourselves offering another sweet treat that walks the line between summer and fall – much like our Pumpkin S’mores Bars and Pumpkin Ice Cream Sandwiches. We introduce you to the Pumpkin Tahini Shake!

Kyle has had a slight obsession with Vegan Tahini Shakes sine we shared the recipe for Tahini Mocha Shakes back in June. He has been tinkering with the recipe all summer long to replicate the delectable shakes served at Goldie in Philly. First, he swapped some of the almond milk for a can of full-fat coconut milk. This substitution really increases the creaminess of the shakes.

Kyle also worked to really cut down on the added sugars to the recipe. By incorporating a banana to each batch of shakes he is basically creating a breakfast smoothie, right?

The final tweak to the recipe came from “freezing” the shakes in the ice cream maker. This proves to make a smoother, creamier shake – further creating a more Goldie-like shake. The original recipe instructs you to freeze your liquid in an ice cube tray, then blend the cubes with a little extra almond milk to create the frappe treat. Both methods do work, but if one doesn’t own a super-high-power blender, the shakes can come out on the icy side.  But, of course, it is delicious either way, no matter which method proves to be more accessible for you.

To create an autumn-themed shake, Kyle added pumpkin puree, pumpkin pie spice, and a bit of dark brown sugar. This gives the shake a little pumpkin pie twist. It will surprise you how the tahini makes a delicious partner to the spiced pumpkin, generating a scrumptious frozen treat that can be enjoyed while we are still teetering between the warm and cool September weather.

For a subsequent batch, Kyle decided to add a shot of espresso to each shake, creating a PSL-Tahini Shake concoction that is mind blowing. That addition of the bitter espresso caused the pumpkin and tahini flavors to pop! This triple-threat frappe (tahini, pumpkin, espresso) is the treat everyone is going to want in their lives this autumn.

Enjoy your shake and stay-tuned for more pumpkin recipes to come this fall!!

Pumpkin Tahini Shakes

 

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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.

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