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Pumpkin Walnut Butter.

October 5, 2017

Happy Hump Dayyyyy Everyoneeeee!

 

My whole fam is headed up to the Northwoods this weekend to enjoy the gorgeous fall weather and an arts and crafts fest! There is something so relaxing about being surrounded by the crisp, fall air and supporting other people’s talents and crafts.

 

Anyways, I grew up understanding that if you go over to a friend or family member's house for a gathering, you bring something to share. (There’s nothing better than impressing the crowd and being asked for your recipe!)  My personal favorites to share include a bottle of wine, apps, or a delicious sweet treat that compliments the season.

 

Last year, I brought my Maple Pecan Butter which was a hit! You guys, I’m really feeling the pressure this year to create a new, tasty nut butter! Luckily, it’s that time of year and I have just the inspiration.

 

Nothing says fall more than PUMPKIN. I am a little late to the pumpkin party but only because people started up the craze at the beginning of September! Either way, I think I caught myself up since I have been eating this Pumpkin Walnut Butter with a spoon. Not only is it family approved (the most important approval) but it is vegan AND gluten-free.

 

What’s your favorite PUMPKIN inspired treat?

 

 

Pumpkin Walnut Butter

 

Ingredients:

 

¼ cup maple syrup

1 Tablespoon coconut oil

3 cups raw walnuts

¾ cup pure pumpkin puree

¾ teaspoon pumpkin pie spice

½ teaspoon vanilla

½ teaspoon salt

 

Directions:

  1. Melt 1 Tablespoon of coconut oil and 4 Tablespoons of maple syrup into a small bowl in the microwave - this should only take about 20 seconds. - Set aside.

  2. Place 3 cups raw walnuts into your Vitamix (could also use a food processor - this will increase processing time)

  3. Start your Vitamix on a low setting and slowly turn up to the highest setting. Using your tamper, keep pushing down walnuts in all four corners of machine. You should start to notice your walnuts turning into a smooth puree.

  4. After a total of about 2-3 minutes, walnuts should be smooth and look like a thicker liquid. Be careful not to over-process as batch will not turn out.

  5. Using a rubber scraper, scrape walnut puree into a bowl and add melted coconut oil/syrup, pumpkin puree, pumpkin pie spice, vanilla and salt. Stir until well blended.

 

 

***Click here to print recipe for Pumpkin Walnut Butter!

 

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