Description
Rich, creamy pumpkin seed butter made with roasted pepitas, coconut oil, and a touch of honey. Perfect as a nut-free spread, dip, or smoothie boost.
Ingredients
2 cups raw unsalted pumpkin seeds
1/2 tsp salt
1 tbsp melted coconut oil
1 tbsp honey
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Spread pumpkin seeds evenly and roast for 6–8 minutes until lightly browned.
3. Add roasted seeds and salt to a food processor. Blend for 5–10 minutes, scraping down the sides as needed.
4. Stream in coconut oil and honey. Continue processing until silky smooth.
5. Transfer to a clean jar and store in the fridge.
Notes
Use raw unsalted pumpkin seeds for best results.
If the butter is too thick, add 1/2 tsp oil at a time.
This spread is nut-free, dairy-free, and naturally sweetened.
Great on toast, yogurt bowls, oatmeal, or as a dip for apples.
Nutrition
- Serving Size: 1 tbsp
- Calories: 73
- Sugar: 0.6g
- Sodium: 47mg
- Fat: 6.4g
- Saturated Fat: 2.3g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 0mg