My current obsession with nut & seed butters is real. I’m guilty of grabbing a spoon and eating them straight from the jar this month. Sadly, they’re so full of excess oil that it usually makes me feel gross afterwards. It also dawned on me that this habit was getting a little too expensive, so I tested out making my own, completely omitting any added oils. I was surprised at just how easy it was making this, I have these ingredients on hand the majority of the time. I only wish I tried making this combo sooner!
You can use any roasted nuts or seeds you like best, I know this would be delicious with roasted almonds or cashews. Let me know if you give it a try or adjust it at all. Can’t wait to hear what you all think of this recipe! I swear it tastes like pumpkin cookie dough once chilled and the flavors get much stronger after chilling overnight. You will definitely be seeing this sunbutter used in an upcoming recipe!
Oil-Free Coconut Pumpkin Sunbutter
Yield 2 cups
- 2 cups Sunflower Seeds, roasted
- 1/4 cup Pumpkin, purée
- 1/8 cup Coconut, shredded
- 1/8 cup Coconut Sugar
- 1 tbsp Maple Syrup
- 1 tsp Pumpkin Spice blend, optional
- Pinch of Salt
- Measure and pour your roasted sunflower seeds into a high-speed food processor. Cover and blend until smooth, about 3-4 minutes.
- Once smooth, add in everything else and pulse until evenly combined.
- You can pulse until it's whatever consistency you desire. For a thick butter, it will only take about 5-6 minutes*. Adding oil (optional) will thin it out into a traditional, store-bought nut/seed butter.
- Transfer butter to an air-tight container, like a mason jar and store in the refrigerator.
This will keep fresh for up to 10 days.*Once the mixture turns into a flour, it will break down into a paste and continue to smooth out with blending. Up to 10 minutes may be needed depending on your processor. I have not tested this out in a blender, I'm not sure if that will work.
Courses Dessert, Spread, Dip
Cuisine Gluten-free, Vegan, Oil-free, Kid-friendly