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Maple Coconut Pecan Butter with Pepitas

A rich, creamy pecan butter blended with sweet coconut and pumpkin seeds, lifted by maple and a warm hint of ginger.

Maple Coconut Pecan Butter with Pepitas

Ingredients

  • 1¼ cups chopped130 gPecans
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ⅓ cup30 gSweetened shredded coconut
  • 2¾ tsp18 gMaple syrup
  • ½ tsp1 gGround ginger
  • ⅛ tsp0.5 gSalt

Steps

  1. Set aside 1 tablespoon of the shredded coconut for topping; the rest goes into the blender.
  2. Put the pecans, pumpkin seeds and the remaining shredded coconut in a high-powered blender or food processor.
  3. Blend for 6 to 10 minutes, stopping every minute or two to scrape down the sides, until the mixture turns from crumbs to a smooth, glossy butter. Rest the motor if it feels warm.
  4. Add the ground ginger and salt and blend for 20 seconds to mix them in.
  5. With the machine running, drizzle in the maple syrup and blend just until combined; adding it last and briefly keeps the butter from stiffening.
  6. Scrape the butter into a jar and sprinkle the reserved shredded coconut over the top.
  7. Serve on apple slices, toast or oatmeal. Store covered in the fridge for up to 3 weeks, stirring before use.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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