This vegan apple butter is the perfect fall spread; delicious for topping toast, pancakes, or even mixing with barbecue sauce.
Combine everything in the slow cooker and cook on low for 10 hours. When done, puree with an immersion blender (or let cool and use a regular blender). Store in jars in the refrigerator for 5 days, or freeze for a few months.
Nutrition analysis (approximate per 2 tablespoons): 41 calories, 0 g fat, 25 mg sodium, 11 g carbohydrate, 1.5 g fiber, 8.5 g sugar, 0 g protein, Calcium: 1%, Iron: 1%, Vitamin D: 0%, Potassium: 2%, Vitamin C: 5%