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This recipe may seem a little out of season but it still tastes great any time of year. On AIP, we get a little crazy not being able to have our chocolate and nuts; so we get really excited about even the seasonal recipes if they are AIP friendly, and this recipe definitely is! This would be a great dish to serve at a potluck or family dinner as a healthy dessert.


Preparation Time: 10 minutes

Cook Time: None

Serves: 4





  • 1 can pumpkin puree
  • 1/2c apple sauce
  • 1/4c coconut butter/manna
  • 2 tbsp coconut oil
  • 1/4c coconut sugar or honey
  • 1 tbsp true cinnamon
  • 1 tsp ginger
  • sea salt to taste
  • Optional: 1/4c currants


Combine the pumpkin, and apple sauce in a bowl. Heat the coconut butter and oil together in a dish just enough to melt it (you can do this by double boiler or by microwave) and combine with pumpkin mixture. Add the sugar, spices and sea salt and mix thoroughly. Taste and add more sea salt or coconut sugar/honey if you feel it needs it. I only sweetened mine enough to give it a faint sweetness and I really enjoyed it. Mix in the currants, smooth down the mixture if you are going to serve it in that bowl or scoop into smaller bowls and serve. It tastes great warm if you would rather pop it in the oven for 5-10 minutes first.











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