Holiday Butters

Holiday Butters

Ingredients

Pumpkin spice butter

  • 1 can (29 oz) (812 g) pumpkin puree
  • 20 dates, pitted
  • ¾ cup (180 ml) apple juice
  • 1 teaspoon (5 ml) vanilla
  • 1 teaspoon (5 ml) cinnamon
  • 1 teaspoon (5 ml) ground ginger
  • 1 teaspoon (5 ml) ground nutmeg
  • ⅛ teaspoon (1/2 ml) allspice
  • juice of ½ a lemon 

Dark Chocolate Hazelnut Spread

  • 3 cups (450 g) raw hazelnuts
  • 2 tablespoons (30 ml) raw cacao powder
  • 15 dates, pitted and roughly chopped
  • 1½ cups (350 ml) apple juice
  • pinch sea salt
  • ¼ teaspoon (1 ¼ ml) vanilla

Apple Butter

  • 2 pounds apples (900 g) (about 6-8, depending on size), peeled, cored, and roughly chopped
  • 1 cup (240 ml) apple cider
  • 20 dates, pitted and roughly chopped
  • 2 teaspoons (10ml) cinnamon
  • ⅛ teaspoon (1/2 ml) allspice
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) vanilla

Preparation

Pumpkin spice butter

  1. Add pumpkin, dates, vanilla, cinnamon, ginger, nutmeg, and allspice to a large saucepan.
  2. Bring mixture to a boil. Reduce heat to simmer for 30 minutes, or until reduced by a third, stirring occasionally. The mixture should be somewhat dry and thicker than applesauce.
  3. Remove from heat, stir in lemon juice, and cool slightly. Add cooled mixture to a food processor and blitz until smooth. Cool completely.
  4. Store in airtight containers and refrigerate.

Nutritional analysis per serving:

calories - 89.6, fat- grams - 0.1, carbs - grams - 22.7, protein - grams - 0.8

Dark Chocolate Hazelnut Spread

  1. Spread hazelnuts onto baking sheet. Roast for 10-15 minutes or until lightly browned. Remove from the oven and immediately pour the hazelnuts onto a large kitchen towel. Gather up the ends and rub the nuts together inside the towel. Open the towel up and remove the skinless nuts. Repeat the towel process if necessary for nuts with remaining skins. Remove as much of the skins as possible, but do not not worry if a few remain.
  2. Add the nuts and remaining ingredients to a food processor. Blitz until smooth (about 5 minutes). You may need to add a little extra apple juice to obtain your desired consistency.
  3. Store the spread in airtight containers in the refrigerator.

Nutritional analysis per serving:

calories - 188.0, fat- grams - 12.4, carbs - grams - 19.4, protein - grams - 3.5

Apple Butter

  1. Place apples, dates, and cider in a large saucepan and bring to a boil over medium heat. Reduce heat to simmer for 20 minutes, stirring occasionally.
  2. Add cinnamon, allspice, and lemon juice. Return the mixture to a boil and then reduce heat to simmer for 30 minutes, stirring occasionally. The mixture should be thickened and the apples should be tender. Add the vanilla and stir to combine.
  3. Remove from the heat and cool slightly. Add the mixture to a food processor and blitz until smooth (3-5 minutes).
  4. Store cooled mixture in airtight containers in the refrigerator.

Nutritional analysis per serving:

calories - 96.9, fat- grams - 0.1, carbs - grams - 25.6, protein - grams - 0.6