Pumpkin Spice Coconut Butter… VEGAN!

Where did this year go? I can hardly believe that it is already fall, my favorite time of year.

I absolutely love the crisp air, the brisk winds, the leaves changing colors, being able to wear boots again, and of course, the smell of pumpkin in the air, and everywhere.

And so to kick off the first day of fall, I had to post something seasonal and delicious.

As you guys know I loveeeeeeee nut butters, and Coconut Butter is definitely up there on my list. I add it to oatmeal, toast, I bake with it, and often times eat it straight out of the jar. Moderation is key!

This fall kick up your plain ol’ Coconut Butter up a notch with a little spice. When you taste this coconut butter, you'll initially taste coconut followed by pumpkin spice. 

Save yourself $10 and make this at home in under 10 minutes. Yaaaaaaaaaaaaas!

NUTRITION:
Coconut is low in cholesterol and sodium, and it is a good source of fiber.  Although coconut contains high amounts of saturated fats, not all saturated fats pose as a health problem, especially those linked with coconut.
Cinnamon helps lower blood sugar levels and can help lower bad cholesterol (LDL).

INGREDIENTS:
* This is a 5 Ingredient Recipe, salt is excluded.

• Trader Joe’s Organic Unsweetened Flake Coconut – 8 oz.
• Simply Organics Ground Cinnamon – 1 tsp
• Ground Ginger – ½ tsp
• Ground Nutmeg – ½ tsp
• Salt – just a pinch
• Trader Joe’s Organic Maple Syrup Grade A – 1 tbsp

DIRECTIONS:

1. In a food processor, add coconut, cinnamon, ginger, nutmeg and salt.
   
2. Blend for a few minutes.
   
3. The texture will be a crumbly. Scrape down the coconut butter.
   
4. Blend for a few more minutes and the consistency changes to a chunky texture.
   
5. And blend again for a few more minutes until you have a creamy texture. MAKE SURE YOU DO NOT OVERBLEND else you risk having a grainy consistency rather than a creamy one.
   
6. Add maple syrup. Just stir, no need to to blend.
   
7. Transfer the Pumpkin Spice Coconut Butter to a jar and store for a 2-3 weeks. Do not refrigerate. Enjoy!

If you try this recipe, please leave a comment below and let me know how it turns out. Also, you can tag me on Instagram with the hashtag #honeywhatscooking. 

Do you like Coconut Butter? Any particular flavors?