Chocolate Pumpkin Apple Butter


1 can of pumpkin purée (or 1 + 4/5 cup)

1 to 1 + 1/2 cups homemade unsweetened applesauce (About 1 to 1 + 1/2 apples, cut in chunks and boiled down with 1/4 to 1/2 cup water, 1 tbsp cinnamon, and 1 tbsp vanilla extract)

1/4 cup cocoa powder

2 tbsp almond butter

2-4 tbsp maple syrup ( I usually add 2 tbsp maple syrup and then 2 tbsp of stevia)

1 tbsp cinnamon

1 tsp salt


I usually start by making the applesauce and adding the other ingredients immediately when the applesauce is still in the pot. Simmer over low heat while stirring constantly for about 10 to 20 minutes.

Keeps well in the fridge for up to a week, also freezes well. Tastes great hot by itself, or hot or cold as a topping on various things.  I love it over protein pancakes.



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