This protein-packed pumpkin almond butter is the perfect spread for a hearty sandwich before or after a workout that demands serious fuel.
And let’s be real here, it almost feels like cheating, because of the creamy flavor. In fact, this recipe is: vegan, no bake, sugar-free, gluten-free, low carb, and low calorie.
Pumpkin and cinnamon is a sublime combination alone, but the addition of almonds and maple syrup really set it off!
I used cinnamon not only for the taste, but because it is loaded with powerful antioxidants and is well-known for its anti-inflammatory and blood sugar-lowering effects.
Chia seeds are used because they are nutrient-dense and have energy-boosting power. They are also protein-rich and loaded with fiber and omega-3 fats.
Makes: 4.5 cups
Serving Size: 2 tbsp*
Protein: 10 grams
*I tend to use 4 tbsp on my sandwich because I can’t help myself. I also like a thicker sandwich, and it gives me over 20 grams of protein depending on the bread I use (quinoa bread has a lot of protein).
- 2 cups raw almond butter
- 2 cups pure pumpkin puree, canned
- 2 tsp pumpkin pie spice
- 2 tsp organic maple syrup
- 1-2 tsp cinnamon (or to your liking)
- 1/4 cup ground chia seeds
- In a large bowl, stir together all of the ingredients well. Add vanilla almond milk to adjust the consistency if it’s too thick.
- Taste, and add flaky sea salt if desired.
- Put the pumpkin almond butter into sealable jars, and refrigerate.
This creamy pumpkin almond butter tastes so good, you wouldn’t guess that it’s sugar-free and has half the calories of other nut butters. To put this in perspective, two tablespoons of natural peanut butter will have 160-220 calories.
I like to put this protein-packed pumpkin almond butter on carrots, celery, pancakes, waffles – you name it.