Lightened Up Raw Pecan Pumpkin Butter
Vegan, gluten-free, grain-free, no bake/raw, soy-free
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This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it's the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats. Recipe is inspired by Raw Cinnamon Cashew Spread on We Heart Vegan. Thanks Brittany!
Yield
3 cups
Soak time
3 hours
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes
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 tbsp maple syrup or other liquid sweetener, to taste
Directions:
- 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.
- Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
- Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.