Vegan Pumpkin FroYo with Crunchy Bites

Prep Time: 10 Minutes

Start to Finish: 3 Hours 15 Minutes

 

2 bananas, frozen, cut into 1-inch slices

1 cup canned coconut milk (not cream of coconut), chilled and whipped

1 cup canned pumpkin (not pumpkin pie mix), chilled

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

1 LÄRABAR Pumpkin Pie bar

 

1. In food processor, add bananas. Cover; pulse several times until bananas are beginning to break up. Add whipped coconut milk, pumpkin, vanilla and pumpkin pie spice. Cover; process until smooth, scraping sides as needed. Transfer to a freezer container; freeze at least 3 hours for firm, scoopable style frozen yogurt. Meanwhile, make crunchy bites.

2. Heat oven to 350°F. Line cookie sheet with cooking parchment paper; set aside. Using rolling pin, roll LÄRABAR between sheets of cooking parchment paper to about 8x4 1/2 inches. With knife or pizza cutter, cut into thin strips, then cut again to make 1/4- to 1/2-inch squares. Place on cookie sheet. Bake about 7 minutes or until squares are crispy and starting to turn a darker shade of brown.

3. Serve crunchy bites over scoops of pumpkin froyo.

 

6 servings

 

1 Serving: Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 370mg; Total Carbohydrate 19g (Dietary Fiber 3g); Protein 2g

% Daily Value: Vitamin A 130%; Vitamin C 10%; Calcium 0%; Iron 8%

Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Fat

Carbohydrate Choices: 1

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