Sweet Pumpkin Seed Butter Recipe
Sweet Pumpkin Seed Butter with dates, vanilla, and cinnamon. Rich, creamy, iron- and magnesium-packed, with no added sugar or oil.
Servings: 6 servings
Calories: 136kcal
Equipment
- High-Speed Blender
Ingredients
- ¾ cup raw unsalted pumpkin seeds
- 4 Medjool dates pitted
- ½ cup unsweetened nondairy milk plus more only if needed (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt optional
Instructions
- Optional: Cover the pumpkin seeds with room temperature water and soak for 1 hour. Drain thoroughly.
- Blend: Add the soaked seeds, dates, nondairy milk, vanilla, cinnamon, and salt to a high-speed blender. Blend until silky, thick, and creamy. Add additional milk 1 tablespoon at a time only if necessary to blend.
Notes
If using unsoaked seeds and and a high-speed blender, use ¾ cup milk.
If your dates are dry or firm, soak them briefly in warm water, then drain before blending.
Nutrition: Each serving provides about 2 mg of iron (11% DV) and 150 mg of magnesium (36% DV).
Nutrition
Calories: 136kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Sodium: 0.2mg | Potassium: 234mg | Fiber: 2g | Sugar: 11g | Calcium: 15mg | Iron: 2mg
