Raw Pecan Pumpkin Nut Butter
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 cup raw pecans, soaked1 cup almond milk3/4 cup canned pureed pumpkin2 tablespoons chia seeds1 tablespoon coconut oil2 teaspoons pure vanilla extract1.5 teaspoons cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg2-3 tbsp maple syrup or other liquid sweetener, to taste
1.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.
2.Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
3.Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.
Serving Size: Makes 3 cups, 1/4 cup per serving
Number of Servings: 12
Recipe submitted by SparkPeople user BBROOKEMARIEE.
2.Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
3.Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.
Serving Size: Makes 3 cups, 1/4 cup per serving
Number of Servings: 12
Recipe submitted by SparkPeople user BBROOKEMARIEE.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 12.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 2.4 g
- Protein: 1.6 g
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