Maple Pumpkin Spice Macadamia Nut Butter
Serves: 12 (about 2 Tbsp per serving)
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
Ingredients:
- 1 1/2 cups (201 g) raw unsalted macadamia nuts
- 1/4 tsp salt
- 1/2 cup (123 g) canned pumpkin
- 3 Tbsp maple syrup
- 3/4 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions:
-
Read through recipe and put all ingredients in your work area before starting your prep.
-
In the bowl of a food processor fitted with the S blade, place macadamia nuts and salt. Process for 3–4 minutes, stopping to scrape down the sides as needed, or until completely smooth.
-
Add pumpkin, maple syrup, vanilla extract and pumpkin pie spice. Process for another minute, or until ingredients are fully combined and mixture is smooth.
-
Transfer macadamia butter to a tightly lidded jar or an airtight container.
Notes:
Storage tip: Maple Pumpkin Spice Macadamia Nut Butter will keep, refrigerated, for 2–3 weeks.Nutrition Information Per Serving:
138 calories, 12.7 g total fat, 2 g saturated fat, 0.3 g polyunsaturated fat, 9.9 g monounsaturated fat, 0 mg cholesterol, 51 mg sodium, 94 mg potassium, 6.6 g total carbohydrates, 1.8 g fiber, 4.1 g sugar, 1.4 g protein, 2% calcium, 4% iron
