Ingredients:

  • 2 cups (250g) raw pumpkin seeds (pepitas)
  • 1 tbsp (15ml) avocado oil
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the pumpkin seeds in a single layer on a parchment-lined baking sheet and toss with avocado oil if desired.
  2. Roast the seeds for 10–15 minutes, stirring once halfway through, until fragrant and golden brown. Allow them to cool for 5 minutes.
  3. Transfer the roasted seeds into a high-speed blender or food processor. Process on high for 1–2 minutes, scraping down the sides periodically, until the mixture transforms from a powder to a smooth, glossy paste.
  4. With the processor running on low, add the maple syrup, sea salt, and vanilla extract. Blend for another 30–60 seconds to fully incorporate.
  5. If the butter is too thick, drizzle in melted coconut oil one tablespoon at a time until it reaches a velvety, spreadable consistency.