INGREDIENTS
2
Large Apples (Sliced into 1/4 Inch Thick Pieces)
2
Tbsp Agave Nectar
1 1/2
Tbsp Coconut Oil
1/2
Cup Pumpkin Puree
1/2
Cup Natural Nut Butter (I used almond)
1/4
Cup Agave Nectar
1
Egg
1/4
Cup Egg Whites
1/4
Tsp Salt
1/2
Tsp Baking Soda
1 1/2
Cup Cooked Chickpeas
1
Tbsp Cinnamon
1
Tsp Vanilla Extract
1/2
Cup Pre-Soaked Dates
1 1/2
Tbsp Agave Nectar
1
Tbsp Almond Butter
1/4
Tsp Sea Salt
1
Tbsp Coconut Oil
1
Tsp Vanilla Extract
1
Tbsp Water (add one at a time and check thinness of caramel sauce)