INGREDIENTS
2 3/4 cups
Pumpkin puree
1/4 cup
Almond milk, unsweetened plain
1 cup
Rolled oats, gluten-free
1 14 ounce can
Coconut cream or full fat coconut milk
5 tbsp
Maple syrup
1 1/2 cups
Almond flour
2 1/2 tbsp
Arrowroot starch
6 tbsp
Palm sugar
3/4 cup
Powdered sugar
1 3/4 tsp
Pumpkin pie spice
1/2 tsp
Sea salt
1/2 tsp
Vanilla extract
5 tbsp
Coconut oil