Roasted Pumpkin & Walnut Butter

This recipe was shared by Gina Capitoni. Gina is a blogger from Germany who is passionate about healthy plant based food. She works as a wholefood Chef and as a yoga instructor and leads a holistic lifestyle. You can follow her for more on her blog HeartyBite



  • 2 cups roasted walnuts
  • ⅔ cup pumpkin puree (simply roast the squash for 30 mins with coconut oil and blend until smooth)
  • 3 medjool dates, pitted
  • 1 tbsp pumpkin spice (cinnamon, cardamom, nutmeg, ginger, clove)
  • 1/2 tsp vanilla powder / 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • ¼ teaspoon sea salt
  • 1 tbsp cacao nibs for topping


  1. Use a food processor or a good quality blender, transfer the nuts and let it run on high speed for 10-15 minutes. Maybe turn off the processor every few minutes to scrape down the sides with a spoon as needed.
  2. Add dates, sea salt, vanilla, coconut oil and maple syrup until buttery.
  3. Then add pumpkin puree and pumpkin spice – blend for another 2-3 minutes until everything is well combined.
    Transfer into a glass jar and store in the fridge for up to one week.
  4. Add cacao nibs and extra cinnamon before serving – Voila!


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