Chocolate Pumpkin Butter
Vegan, gluten-free, grain-free, nut-free, oil-free, soy-free
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Because we really need another reason to eat more pumpkin. I happen to think that every great recipe should have a chocolate version, don’t you? Adapted from my pumpkin butter recipe.
Yield
3-3.5 cups
Prep Time
5 Minutes
Cook time
45 Minutes
Total Time
50 Minutes
Ingredients:
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1 cup Sucanat (or brown sugar)
- 1 tsp ground cinnamon
- 1/4 cup cocoa powder, sifted
- 3-4 tbsp pure maple syrup, to taste
Directions:
- Combine pumpkin, apple juice, spices, and sugar in a large pot and stir well. Cover with lid and bring mixture to a boil. Reduce heat to medium-low. Sift in cocoa powder and stir well. Cover with lid (keep ajar) and simmer for about 35-45 minutes, stirring often, until thick & buttery. Be careful as the mixture bubbles and pops!
- Remove from heat. Stir in maple syrup to taste.
- Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.