1/2 cup coconut butter, soften if necessary
1/4 cup pumpkin purée
1/4 cup coconut cream (fat on top of coconut milk can)
2 tbsp maple syrup
2 tbsp coconut sugar
1 tbsp pumpkin pie spice
1 tsp vanilla
Dash of salt
Food process all until smooth. Store in refrigerator.
Hi There, I'm
- I have a love for clean eating and love experimenting in the kitchen for my two food sensitive children. I founded Planks, Love and Guacamole, to create a sustainable paleo lifestyle without missing the comfort of traditional meals.