Pumpkin Cups
Healthy and delicious for when your craving something sweet.
Ingredients
Pumpkin Cups
- 2 13 oz cans organic pumpkin with spices or w/o
- 3 scoops Arbonne Vanilla Protein Powder
- 2 T of maple syrup
- 1/2 tsp real vanilla
- 1 tsp Pumpkin pie spice
Coconut Whipped Cream
- 1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature's Charm Coconut Whipping Cream work best!)
- 1/8-1/4 cup stevia start with a little and add to taste
- 1/2 tsp vanilla extract optional
Instructions
- Fold vanilla protein powder into pumpkin
- Add remainder of ingredients
- Taste and add more pumpkin pie spice or a bit more maple syrup if necessary
Whipped Coconut Cream
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and stevia and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
Notes
Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.