Whole Food Plant-Based Pumpkin Spice Sauce (Date-Sweetened)
This Pumpkin Spice Sauce brings the autumn flavors wherever you put it. Forget spending $10 on a fall coffee or tea, instead make this in about 10 minutes!
Servings: 28 tablespoons
Calories: 30kcal
Equipment
Ingredients
- 10 Medjool dates pitted
- 1 cup water divided
- 1 tablespoon cashew butter , or other nut butter, or use rolled oats to make nut-free
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
Instructions
- Remove the pits from the Medjool dates and place them in a blender.
- Add half a cup of water and blend until the dates are mostly smooth.
- Add in the cashew butter and blend again, adding more water if needed to blend well.
- Stir in the cinnamon, cardamom, allspice, and nutmeg, then blend until fully incorporated.
- Finally, add the pumpkin puree, blend until smooth and creamy, and taste for seasoning.
- Store in an airtight container in the refrigerator for up to two weeks or freeze for later use.
- Try a spoonful in your coffee, tea, or coffee substitute for an autumn treat.
Video
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg