1 cup pumpkin puree (see note)
1/2 cup raw almonds or 1/4 cup raw almond butter
1/2 cup unsweetened soy, hemp or almond milk
1/4 cup water
6 regular dates or 3 medjool dates, pitted
2 tablespoons apple cider vinegar
INSTRUCTIONS:
Blend all ingredients in a high-powered blender.
If desired, add additional non-dairy milk or water to adjust consistency.
Note: Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.
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