Pumpkin Spice Latte with Maca, Maple & Mushrooms

Ahh, Autumn… by far my favorite season. Cozy sweaters, acoustic guitar, brisk, peaceful afternoons, brightly colored falling leaves….

And, of course, pumpkin spice everything.

Yes, *sigh*, I’m one of “those” people.

The mere second October waves hello, I’m tripping and falling into line at the nearest (organic) coffee shop to frantically order myself a large almond milk PSL.

Now, spending the entire holiday season gorging myself on fragrant pumpkin-y treats would truly be a dream come true.

However….

I’m not quite as in love with the copious amounts of added flavors, stabilizers and/or gums involved in the creation of many a pumpkin spiced product.

And don’t even get me started on the sugar content in a traditional pumpkin spice latte.

I mean, a sixteen-ounce classic PSL from Starbucks has…

wait for it…

fifty grams of sugar.

Now that’s spooky!

(I had to throw in one teensy little halloween reference. Sorrynotsorry.)

In high school, I religiously consumed at least one pumpkin spice latte every single day from it’s blessed release date up until the utterly devastating moment in which I finally realized it was no longer appropriate to continue indulging in my seasonal addiction.

I adored my daily quests Starbucks gallantly armored in American Eagle boots, knit scarves in various shades of burnt orange and messy bun du jour for a grande pumpkin spice latte.

It’s no wonder I crashed at my desk in a sugar & caffeine-fueled coma by 2:00 PM….

Anyway.

My point is… while a piping hot pumpkin latte from your favorite café may be one of your favorite things about fall, it doesn’t mean you have to sacrifice your health in order to partake in the comforting seasonal tradition.

In fact, pumpkin spice lattes can be healthy, nourishing and loaded with adaptogenic herbs… all the while being flavorful and delicious!

And with that, I would like to introduce you to my Maca, Maple & Mushroom Pumpkin Latte!

This recipe is perfectly sweet, indulgently creamy, generously spiced and made with real organic pumpkin.

Starting with a base of rich, homemade cashew mylk (you can find my super quick & easy recipe for cashew mylk here), we add hormone-balancing & energizing maca root, pure grade-A maple syrup, canned organic pumpkin, vanilla, pumpkin pie spice and instant organic coffee with two amazing medicinal mushrooms: maitake and chaga.

I used Four Sigmatic’s instant coffee latte mix with these two lovely mushroom friends already included in the packet, but you can substitute this for plain black coffee (just sub 2-3 oz hot coffee for 2-3 oz hot water included in the recipe) or one serving size of your favorite coffee substitute such as Dandy Blend – or you can omit it altogether for a lighter, steamer-style PSL.

(I’m not sponsored by or affiliated with Four Sigmatic in any way – I just love the convenience of their mushroom latte packets, especially for this recipe.)

This recipe takes roughly five minutes to make, and yields one eight-ounce mug of steamy pumpkin deliciousness.

So, let’s get right into it!

Ingredients:

5 oz hot water
3 oz cashew mylk 
1 packet Four Sigmatic Mushroom Coffee Latte Mix
2 tsp grade-A maple syrup
1/2 tsp pumpkin pie spice 
1 tbsp canned pumpkin (not to be mistaken for pumpkin pie mix, which contains added sugar!)
1/2 tsp vanilla extract
1 tsp gelatinized maca root powder
1 pinch sea salt

Directions:

  1. You can either throw all the ingredients into a small saucepan and whisk until heated, or blend everything first. Blending will create an especially smooth, frothy latte, but it’s definitely not necessary.
  2. Pour into your favorite cozy fall mug.
  3. Top with cinnamon or more pumpkin pie spice.

Enjoy ❤

Raw Vegan Blueberry Maca Cinnamon Rolls

Who doesn’t love cinnamon rolls?

Seriously… I want to know!

Because they clearly haven’t tried these ones.

This recipe was born during a frantic night of rummaging around the kitchen in search of something sweet.

It was one of those “it’s 10 PM and my second stomach is officially open for business” kinds of situations.

Luckily, something in the cupboard caught my eye: a package of raw coconut wraps!

Knowing I also had a ton of frozen wild blueberries in the freezer and a tub of fresh almond butter, I got right to work.

One important thing to note about this recipe is they’re best eaten immediately – unless you enjoy soggy treats!

They require zero baking time (since they’re raw) and won’t weigh you down like a regular cinnamon roll.

I’ve been known to eat an entire plate in a matter of minutes….

Feel free to omit the maca powder – it was a last minute superfood boost, but I don’t regret it!

My final recommendation is to use a thin, smooth almond butter. This helps the filling to be a bit more spreadable. It isn’t a necessity, but if the almond butter is super thick it will end up a little gooey… which isn’t necessarily a bad thing!

Ingredients:

4 raw coconut wraps such as these
5 tbsp raw almond butter
1 tsp vanilla extract 
11-15 drops liquid vanilla stevia
1 tsp maca powder
2 tsp ceylon cinnamon
1 pinch sea salt
1 tbsp almond meal or almond flour
1/2 cup wild blueberries

Cream Cheeze Icing

2 tbsp cashew butter
2 tbsp non-dairy milk
7 drops liquid vanilla stevia 
1 tsp MCT oil
2/3 tsp lime or lemon juice
1 pinch of nutritional yeast
1 pinch sea salt
1/4 tsp vanilla

Directions:

  1. Mix the cinnamon roll filling together and smear evenly onto a coconut wrap.
  2. Sprinkle a small handful of berries inside and roll ’em up!
  3. Using a very sharp knife, cut the cinnamon rolls evenly – I like making them about 1.5 to 2 inches thick.
  4. In a small bowl, combine the icing ingredients.
  5. Thoroughly mix until a thick, yet drizzle-able consistency is reached. You can add 1 tsp of non-dairy milk at a time until it’s smooth and creamy.
  6. Drizzle the icing over the cinnamon rolls.

Enjoy ❤