Pumpkin Coconut Butter is awesome!! Have you tried coconut butter?
It’s so amazing. It’s melt in your mouth delicious. I use coconut butter in a lot of my raw desserts. So I decided to create a Fall inspired coconut butter recipe.
Of course if you don’t want to use this dreamy coconut butter in all of my suggestions above, you could just eat it with a spoon! I’m not gonna lie. I had a few spoonfuls of this in the process of making it.
Hey, I got to taste test right? 🙂 This coconut butter is vegan, gluten free and paleo. Just about everyone can enjoy it. You can whip it up in minutes!
Pumpkin Coconut Butter
Yields 2 cups
A festive spread full of flavor!
5 minPrep Time
5 minTotal Time
- 1 cup pumpkin puree ( canned pumpkin works too)
- 1 cup coconut butter (you can make your own or get this store bought brand )
- 3 T maple syrup
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- In a food processor , combine all ingredients until smooth.
Please store this pumpkin coconut butter in the fridge. It should keep for a few weeks. You may even be able to freeze it, but I haven't tried. I store mine in a mason jar. Enjoy!
This spread may harden slightly in the fridge. All you need to do is stick the jar in a bowl of very warm water and it will soften right up.