INGREDIENTS
1 cup
Pumpkin puree, canned
3 tbsp
Almond milk
1 tsp
Lemon juice, fresh
1/2 cup
Maple syrup
1 1/2 tbsp
Vegan butter
4 oz
Vegan cream cheese
3/4 cup
All-purpose flour
3/4 cup
Almond flour
2 tsp
Baking powder
1/2 tsp
Baking soda
1/2 tsp
Cardamom
1
Chocolate chips, vegan
2 tsp
Cinnamon
1/2 tsp
Nutmeg
2 cups
Powdered sugar
5/8 tsp
Sea salt
1 5/8 tsp
Vanilla
1 tsp
Apple cider vinegar
3 tbsp
Coconut oil
1 cup
Cashews, raw
1/4 cup
Flaxseed, ground
3/8 cup
Water