Smooth & Creamy Pumpkin Seed Butter
This super creamy homemade pumpkin seed butter with hints of honey and vanilla is a healthy, nut-free and allergy-friendly alternative spread.
Equipment
- 1 Food processor 14-cup capacity, like Cuisinart
Ingredients
Main ingredients
- 2 cups Pepitas raw, unsalted
- ½ teaspoon Avocado oil
- 1 teaspoon Raw honey
- ½ teaspoon Vanilla extract
- ¼ teaspoon Flaky coarse sea salt
Instructions
Instructions
- Preheat oven to 350°F. Spread pepitas out on a baking sheet and roast for 8-10 minutes until just starting to turn golden brown.
- Remove baking sheet from the oven and let cool for 5 minutes then transfer the roasted pepitas to a food processor. Process the seeds for 1 minute and scrape down the sides.
- Replace lid and process the seeds for another minute and scrape down the sides again.
- Continue to process until the mixture forms a dough ball, about 2-3 more minutes.
- Process another 2 minutes until mixture becomes spreadable and butter-like.
- Add avocado oil, honey, vanilla and sea salt. Replace lid and process for 3-5 more minutes until super creamy.
- Transfer to an airtight container and store at room temperature for up to 3 weeks.
Notes
Store pumpkin seed butter in fridge for up to 2 weeks. Stir if oil separates. Freeze small portions for longer storage.