I like making foods from scratch, of course it is more time consuming than just picking something off the shelf, but I like the ability to include what I want and leave out the rest. For instance I have never seen an almond butter spiced with pumpkin so I made one. This recipe was inspired by Jill Hanner . I veganized the recipe by using coconut nectar instead of honey and made some other changes. Here is my recipe:
1 cup soaked overnight almonds, rinsed then roasted
6 Tbs coconut nectar
6 Tbs virgin coconut oil
1/4 tsp pink salt
1/2 tsp pumpkin pie spice
Process ingredients in food processor until creamy.
This turned out great, I really love the flavor and texture. It is tasty alone or sandwiched between some bananas.