(serves 2)

You need:

• 2 cups unsweetened almond milk
• 1 vanilla bean – seeds scraped out
• /2 cup pumpkin puree
• 1 tsp pumpkin spice
• 2 soft dates – pits removed
• 1/2 cup raw cacao butter – cut in rough pieces
• 1 tbsp lucuma powder (or honey)
• vegan whipped cream (optional)
• Pumpkin spice
• 1 tbs ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp ground cloves

How to make it:

1. Place almond milk, pumpkin puree, vanilla seeds and bean, and pumpkin spice into a saucepan and heat milk just until steaming, not boiling. Whisk to avoid lumps. Remove from heat and cover.
2. Gently melt the cacao butter on a double boiler, making sure not to overheat it to keep all the nutrients intact. Whisk in the lucuma powder and mix to combine.
3.  Pour the milk mixture into a high-speed blender, passing it through a sieve. Add the dates and blend until very smooth.
4.  Slowly add the milk mixture to the melted cocoa butter, whisking constantly until completely blended. Gently warm again, if needed, on a double boiler, but don’t overheat. Pour into cups, add whipped cream sprinkle with pumpkin spice or sprinkles/other fun deliciousness!