This Paleo-friendly Pumpkin Pie Espresso Hazelnut Butter combines the rich flavors of roasted hazelnuts with pumpkin puree, maple syrup, and a blend of warm spices. The addition of espresso powder adds a delightful depth of flavor, making it perfect for spreading on toast, dipping fruit, or enjoying straight from the spoon.
Ingredients: 2 cups roasted hazelnuts. 1/4 cup canned pumpkin puree. 2 tablespoons maple syrup. 2 teaspoons ground cinnamon. 1 teaspoon ground nutmeg. 1 teaspoon ground ginger. 1 teaspoon instant espresso powder. 1/4 teaspoon sea salt.
Instructions: Process hazelnuts in a food processor for ten to fifteen minutes, or until they are smooth and creamy. To the hazelnut butter, add pumpkin puree, maple syrup, cinnamon, nutmeg, ginger, espresso powder, and sea salt. Blend until smooth and well combined. For storage, pour the mixture into a jar or other airtight container. Keep refrigerated for a maximum of 14 days.
Prep Time: 20 minutes
Cook Time: 0 minutes
Lindsay Jacobs
