INGREDIENTS
1/2 tsp
Ginger, ground
1 can
Pumpkin puree
3/4 cup
Coconut milk
11 1/2 tbsp
Honey
1 1/2 cups
Almond flour
1/2 tsp
Baking soda
1 1/3 tbsp
Cinnamon
1/2 tsp
Cloves, ground
1/3 cup
Coconut flour
1/2 tsp
Nutmeg
1 tsp
Vanilla extract
3/4 cup
Coconut oil
1 3/4 cups
Cashews