Pumpkin Coconut Butter
A festive spread full of flavor!
Ingredients
- 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
Instructions
- In a food processor , combine all ingredients until smooth.
Recipe Notes
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.