Do you like apple pie? If so, you will enjoy this creamy, spiced apple smoothie.
During Fall, I love to use fresh local apples as they are in season and are so crunchy and flavorful. I’m in Quebec, Canada so we have a lot of apple trees and every year, we go apple picking with the family. It’s so much fun. And with all the apples we get, I make a variety of meals and desserts including apples. The kids love it and I love to cook for them.
This smoothie was a creation with some of the leftover apples I had. There’s only one in it as it’s a single portion and there are other ingredients in it. Although optional in the recipe, coconut oil could be added to make the smoothie more fulfilling and to benefit from all its incredible health benefits.
I used homemade cashew milk for the smoothie although you could use coconut or almond too. I did cashew milk by soaking cashew in water for 4 hours, then draining and rinsing them in a colander, and putting them in a blender with filtered water with a Medjool date to sweeten, a splash of vanilla and a pinch of sea salt. You then blend until smooth and you store leftover milk in the refrigerator for up to 4 days. Cashew milk is also lovely in coffee or matcha tea.
This smoothie makes a delicious snack. Kids should enjoy it too. Garnish it with coconut flakes and cinnamon if you like, and enjoy with a spoon. This apple pie smoothie is raw (if made with homemade milk), vegan, and gluten- and soy-free.
Apple Pie Smoothie
- ¾ cup cashew or coconut milk, preferably homemade
- 1 seasonal apple, cored
- 1 small banana
- 1 Medjool date, pitted
- 1 tablespoon almond butter
- 1 teaspoon chia seeds, whole or ground
- 1 teaspoon pumpkin spice
- ¼ teaspoon vanilla extract
- 1/2 to 1 cup ice cubes
- 1 teaspoon coconut oil (optional)
- Coconut flakes, to garnish
- Cinnamon, to garnish
- Blend all ingredients together until nice and smooth.
- Garnish with coconut flakes and cinnamon if desired.