Well since I’ve nearly finished the jar of pumpkin butter before sharing the recipe with you all, I thought I would do it now. I’ve been using this Pumpkin Butter frosting on just about everything.
Pumpkin Butter (Frosting)
Vegan, gluten free, sugar free
makes about 2 cups
- 1c northern white beans, prepared (garbanzo beans will also work)
- 15 pitted, medjool dates; a little over a cup (soaked over night; or nuked with 1/2c water)
- 1T vanilla extract
- 1/4c pumpkin puree
- 1/2t baking soda
- stevia (sweeten to taste)
- 1t pumpkin spice
- 3T frangelico; sub water, coffee or non-dairy milk
Begin by pureeing beans and dates in a food processor. This may take a minute or five. Next add vanilla extract and pumpkin puree; process. Follow up with Frangelico (or liquid of choice) and spices. Process until smooth like peanut butter. [Only way better because it’s Pumpkin Butter!].
Add more stevia if you need it a bit sweeter (it’s pretty sweet) and add more liquid to get it to the consistency you’d like.
I always like to keep a jar of frosting or two in the fridge [You never know when the urge to eat a few spoonfuls will strike].
Aside from sharing this frosting recipe here are a few pictures from my races last weekend (two in one day!). If you’ve never run a Savage Race, I highly recommend it; this was my second one! The Neon Run made for some cool photos but it terribly unorganized *frowny face*
Have you run any great races this year? Any good ones coming up? I’m always looking for a challenge or something just new and fun!