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Pumpkin Spice Yogurt

Pumpkin Spice Yogurt
Chef:Amy Lyons

ABOUT THE CHEF

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.

This Raw Pumpkin Spice Coconut Yogurt combines fresh young coconut meat and pumpkin pureé with a variety of flavorful spices including cinnamon, ginger and cardamom for a deliciously tangy yogurt snack. Enjoy!

INGREDIENTS

  • 2 cups young coconut meat (feel free to use 2 cups soaked raw cashews if you do not have access to young coconut meat)
  • 1/4 cup coconut water
  • 1 1/2 cups raw pumpkin puree (if necessary, used canned
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • a pinch sea salt
  • 2 Tbsp raw coconut nectar or your choice liquid raw sweetener (or maple syrup works as well — add more for more sweetness)
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract
DIRECTIONS
  1. Add all ingredients to blender and blend on high until a thoroughly smooth consistency.
  2. Cover with plastic wrap, and let sit in a warm place overnight until tangy.
  3. Enjoy!

NOTES

Makes about 3 cups.


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Pumpkin Spice Yogurt

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