I’m pretty sure I have mentioned my love of almond butter before. It is a serious love that I don’t see fading anytime soon. Thankfully I have stopped eating spoonfuls just by itself. Since I opened a can of pumpkin for my homemade pumpkin spiced lattes, the can has been tempting me to use it for other things. So it only felt logical to put the extra pumpkin to good use with my all-time love. This easy pumpkin almond dip the perfect fall spin on my go-to paleo snack! This dip takes minutes to make and is perfect with apple slices or pear slices.
What are some of your favorite fall snacks? Are you a pumpkin person or an apple person? I am typically team apple which is why I love this pumpkin almond dip because it is perfect with apple slices! While I like making my own pumpkin spice blend, you can definitely use store bought just check the ingredients! Using pre-made pumpkin spice also cuts down the ingredients to only 5! I also like this blend from Kelly from The Spunky Coconut!
Adapted from Primally Inspired here.
Ingredients
- 3 tbls almond butter, chunky (creamy works fine too!)
- 1 tbls pumpkin puree
- 1 tbls maple syrup
- 1/2 tbls canned coconut milk
- 1/4 tsp cinnamon*
- 1/8 nutmeg*
- 1/8 ginger*
- 1/8 clove*
- *or 3/4 tsp pumpkin pie spice
Directions
- In a small bowl, mix all ingredients together with a fork until well combined.
Enjoy!
x vanessa
