Pumpkin Seed Butter

This is one of those tasty recipes that is not only easy to make, but also a good reminder of why eating clean is the way to go. {Love Reese's Cups? Then you should click to read more!}


I'm not one to harp on other people's diets. Rather than judging what the person to the left of me is eating at a restaurant, I like to focus on what's on my own plate. We all have weaknesses and to be honest, I quite enjoy caving to mine.

My cravings have changed as I've gotten older, thanks to exposure to amazing food, travel and a curiosity to explore clean eating. But as a kid, who didn't crave things like Reese's peanut butter cups! The tantalizing trio of peanut buttery goodness never failed to taste delicious yet awful all at once. And I loved them for that.

You know exactly what I mean when I say it too - the first bite was always the best; sweet, chocolatey, peanut-y and a little salty. ​But the chemical aftertaste was so strong that you needed to dive into the next cup right away just to make sure you weren't making it up. 

I have good news for you! This pumpkin seed nut butter tastes  like that peanut buttery bite, sans chemical aftertaste. All you need is a little chocolate and bam! Pure childhood bliss. ​

Pumpkin Seed Butter

Makes 1 cup

  • 1 cup organic pumpkin seeds
  • 3/4 cup organic cashews
  • pinch himalayan salt
  • 1-2 tsp coconut oil (optional)
  • 1-2 tsp liquid sweetener of choice (optional)


Preheat oven to 300 f

Toast seeds and cashews for 15-20 minutes, or until seeds have darkened and cashews are golden brown. Allow to cool completely.

Using a food processor fitted with an S blade, grind seeds and nuts until they are a liquidy paste. (This will go through many stages - nut flour, then paste, then chunks or clumps. Keep going until the oils from the seeds and nuts have released, approx 5-8 minutes.)

If the seeds haven't toasted long enough, or if you find the mixture too thick, add coconut oil and or sweetener at this time.

Store in an airtight container for up to 1 month. ​

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