1 cup + 2 tbsp almond milk (find the recipe in my cookbook)

1/4 cup raw cashews (preferably soaked for 8 hours or overnight to make them more digestible)

1 1/2 tsp vanilla extract

2 1/2 tsp homemade pumpkin spice mix (see recipe in my cookbook)

1 tsp cinnamon powder

1/4 cup + 1 tbsp pumpkin puree

1 tbsp MCT oil

3 medjool dates

Step 1

Place all the ingredients in the small container of the blender and blend until there are no lumps.

Step 2

Add it to your coffee or store it in a glass jar in the refrigerator for up to 5 days.