I can’t stop making fruit butter…help!
This time, I adapted my go-to pumpkin butter recipe and added cocoa powder and pure maple syrup to create a lovely chocolate flavour.
It’s a fun change if you are getting bored of plain pumpkin butter (not that that would ever happen). ;)
Chocolate Pumpkin Butter
Because we really need another reason to eat more pumpkin. I happen to think that every great recipe should have a chocolate version, don’t you?
Adapted from my pumpkin butter recipe.
Yield: 3-3.5 cups
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1 cup Sucanat (or brown sugar)
- 1 tsp ground cinnamon
- 1/4 cup cocoa powder, sifted
- 3-4 tbsp pure maple syrup, to taste
1. Combine pumpkin, apple juice, spices, and sugar in a large pot and stir well. Cover with lid and bring mixture to a boil. Reduce heat to medium-low. Sift in cocoa powder and stir well. Cover with lid (keep ajar) and simmer for about 35-45 minutes, stirring often, until thick & buttery. Be careful as the mixture bubbles and pops!
2. Remove from heat. Stir in maple syrup to taste.
3. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
Silky & smooth pumpkin butter with a hint of chocolate. Now we’re talking!
I also made another batch of Apple Butter.
This time I made “Naked” Apple Butter. No sweetener, no spices, just apples.
I also left the peel on and I added a 1/4 cup of apple juice. A few of you suggested leaving the peel on and blending, so I thought I would give that a whirl this time around. It cuts down the peeling time and also adds more nutrition.
I cooked the apples on HIGH with the lid on for 4 hours. After 4 hours, it looked like applesauce:
I cooled it slightly and transferred it to the blender. Be careful and make sure you don’t over-fill it. You might want to do this in 2-3 batches if need be.
Once blended, it turned into the silkiest, most magnificent, buttery applesauce I have ever tasted!!
I kept saying it looked and tasted like caramel. :)
Actually, it was a cross between applesauce and apple butter at this point.
Somehow I think you’ll find a way to clean the container…wink, wink.
I added it back into the crockpot and cooked for several more hours (with lid propped ajar) until it was the consistency that I wanted.
The only downside? 5lbs of apples made just 1 cup of apple butter. I think next time I will try adding more apple juice and not cooking it as long. Or I might even stop after the blender stage as it tasted incredible as it was!
Recipage is all up to date as of this morning. :)
Ooooh, that apple butter DOES look like caramel. Mmmmmmm! :-D
You can NEVER have enough fruit butters and add chocolate?! Forgeddaboutit!
The texture of the apple butter looks amazing…very caramel-like…divine! Too bad it didn’t make more..I prefer recipes like overnight oats where you only use a small amount and the original amount has multiplied overnight! :)
This looks devine! I have a ton of sugar pumpkins and don’t know what to do with them. Now I do- thank you!
Just figured out what to do with all my apples. ;)
And chocolate pumpkin butter…. hmmm. thinking that spreading it on some Ezekiel toast would be divine.
I’ve never had any sort of “fruit butter” or “vegetable butter” (as in, pumpkin butter). I don’t really get what’s the difference between purées and “butters”? Do the “butters” have nicer consistencies? Hmm… Better spreadability?
In any case, I’ve had my eye on your pumpkin butter recipe and have had it printed out and in my ‘recipe bucket list’ pile for months… Now that it’s the season, I’m finally going to give it a shot! :) Maybe apple butter after that, if the pumpkin butter is a success…
I just made a healthy chocolate pumpkin “butter”, but with chocolate peanut butter – it was amazing, but definitely making your version next!
Oh. My. GOODNESS! Chocolate pumpkin butter sounds like the BEST thing on earth. I love making chocolate chip pumpkin muffins – the two flavors go so well together :)
It looks absolutely delicious. Whether you stop at the applesauce stage, after the blending stage, or go all the way through I can imagine it’s pretty darn good any which way!
The chocolate pumpkin butter is fantastic – definitely a great fall recipe! Thanks so much for sharing – I know that this one is a keeper for me!
I’m with you on the fruit butters. I’ve been making a bunch..
While I think I may have a “problem” (ok not really) this butter looks great and I want to rush right home and make it now.
Does the pumpkin butter freeze well? i made a batch but there is too much for me to eat in 3 weeks!
I’m not sure, but I would assume you can! I’m sure there is info on the web on how to freeze it. You can also use it in baking recipes too!
Oh my goodness, this chocolate butter is amazing! I can’t wait to smoother it on my vegan pumpkin french toast this weekend and eat it with bananas and toast! It’s so good! Great recipe!
Not sure what I did wrong but mine is not thick enough and certainly not caramel tasting! oh – so disappointing! What kind of apples did you use? I am thinking that is part of my problem. I used macintosh. Thanks for any help – I want to try it again – or even fix up what I now have.
Chocolate pumpkin butter?! What a great idea. Need.to.make.now.
So where is the apple butter recipe?
Hey Chris, oh I’m sorry that page doesn’t work anymore! Here’s a link to my slow cooker apple butter recipe if it helps: https://ohsheglo.ws/u :)