Ingredients
Units
Scale
- 2 cups canned pumpkin
- 1/2 cup coconut oil
- 1/2 cup coconut milk (or almond milk which is what I used)
- 2 tbsp nut butter
- 2 tbsp maple syrup (or honey)
- 1 tbsp Caramel Flavoured Stevia (I use SweetLeaf Sweet Drops that my local grocery store sells in the baking section)
- 2-4 tbsp brown sugar (depending on how sweet you like your caramel)
Instructions
- In a small saucepan, heat 2 cups of canned pumpkin puree on medium heat. Make sure that you are using pure pumpkin and NOT pumpkin pie filling.
- Next, add the coconut oil, coconut milk, nut butter, vanilla, salt, brown sugar and stevia. Stir until everything is combined ad the mixture just begins to start to make large bubbles. You do not want the mixture to boil so make sure to remove it from the heat before it comes to a boil.
- Remove the mixture from the heat, let cool completely and store it in the fridge for 1-2 weeks.
Notes
- See post for substitutions
- The nutritional information is for the ingredients listed and not for any substitutions
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Sides
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free, Vegan
Nutrition
- Serving Size: 1 tbsp
- Calories: 29
- Fat: 2.7 g
- Carbohydrates: 1 g
