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Pumpkin Coconut Spread

14 Mar

Yes, another pumpkin recipe.

My toast with the pumpkin coconut spread, and topped with chocolate peanut butter and chocolate chips!

My toast with the pumpkin coconut spread, and topped with chocolate peanut butter and chocolate chips!

I told you, whether it’s fall or spring, pumpkin is my favorite. But I wouldn’t mislead you and give you a recipe that isn’t absolutely 100% delicious. Even if you aren’t a pumpkin fanatic like I am, I am almost certain you will fall in love with this spread. Spread it on toast, eat as a dip with crackers or cookies, or like me, just devour with a spoon! It can also serve as a good add in for shakes and oatmeal to give a little extra flavor!

You know how there is either crunchy peanut butter or creamy, well this can be made in sort of a same way! You can make it with a little texture, and add in shredded coconut, or, smooth and creamy by adding in coconut butter! Don’t know what coconut butter is or don’t have any? You can make your own! It’s just like grinding peanuts into peanut butter, if you food process coconut, you get coconut butter! So delicious by the way :) Anyways, I ask that you give this recipe a shot. It’s not your normal “healthy” dip that lacks flavor. It’s full of that spice-filled taste of fall, along with a hint of pina colada we all love. ¬† I know you won’t be disappointed :)

photo 4

Pumpkin Coconut Spread
-1 can of pumpkin
-2 T cream cheese (can be fat free if you are watching calories)
-1/4 cup almond milk
-1/2 cup unsweetened shredded coconut (or 1/4 cup coconut butter)
-1 T coconut oil, melted
-3 packs stevia or 1/4 cup agave
-1 tsp butter vanilla extract (or vanilla if that’s all you have)
-1 T cinnamon
Directions: Blend cream cheese and pumpkin together until cream cheese is mixed thoroughly (either with processor, electric beater, or blender). Add all other ingredients in and combine until even throughout. Taste for sweetness, and add more if you have a big sweet tooth!
Directions for Creamy Variation: Food process 1/2 cup coconut until butter form (or if using store bought butter, make as directions above except for add coconut butter instead of shredded coconut.) Proceed to make as directed above.

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3 Responses to “Pumpkin Coconut Spread”

  1. amybclevenger March 14, 2013 at 5:29 pm #

    Yum!

  2. Stephen November 10, 2013 at 3:36 pm #

    About how long do these spreads last in the fridge? Thanks!

    • freshfitnhealthy November 11, 2013 at 10:47 am #

      They will be really fresh tasting up to a week in the fridge! Mine have lasted even longer most times, but a week is always a safe time period and then you can check daily after that for freshness :)

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