03 October 2013

Raw Pecan Pumpkin Butter

pecan pumpkin butter

Pecan pumpkin
I’ve had my eye on making this Pumpkin Butter from Oh She Glows ever since I saw these delectable photos and became inspired. We finally had all the ingredients on hand and boy, was it Ah-MaZing!
The girls and I inhaled this! We used it as a dip for the enormous Honeycrisp apples we got from TJ’s. Honeycrisps are my favorite! We also smeared the butter all over our cinnamon rice cakes. So Yum!
Other than soaking the pecans and letting this chill in the fridge, total prep time is only 5 minutes.
Such a healthy treat with the warm and cozy flavors of fall.
Plus, a wonderful new addition to our family’s favorite recipes. Love!   
Raw Pecan Pumpkin Butter
Ingredients:
  • 1 cup raw pecans, soaked
  • 1 cup almond milk
  • 3/4 cup canned pureed pumpkin
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-3 T maple syrup or other liquid sweetener, to taste
Directions:
  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste. Chill in fridge for a couple of hours.
  3. Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.

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