INGREDIENTS
2 cups
Carrots
1 tbsp
Orange, zest
1 cup
Pineapples
1/2 cup
Pumpkin puree
2 cups
Coconut cream
2 14 ounce cans
Coconut milk, full fat
1 1/2 cups
Maple syrup
1/4 tsp
Almond extract
1 cup
Almond flour
1 tbsp
Baking powder
1 1/2 cups
Brown rice flour
2 tsp
Cinnamon
1 cup
Coconut sugar
1/2 tsp
Salt
3 tsp
Vanilla
1/2 cup
Coconut oil
1 cup
Cashews
3 tbsp
Flax seeds, ground
1 cup
Walnuts