INGREDIENTS
1/2 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
1/2 cup
Almond milk
3 tbsp
Maple syrup
2/3 cup
Vegan butter
1 1/2 cups
Almond flour
8 tbsp
Arrowroot powder
2 tsp
Baking soda
1 1/2 cups
Brown rice flour
1 cup
Chocolate, non-dairy
1 tsp
Cinnamon, ground
1 tsp
Cinnamon
2/3 cup
Cocoa powder
4 tbsp
Flaxmeal, ground
1/4 tsp
Nutmeg, ground
1 1/2 cups
Oat flour
27 tbsp
Palm sugar
1 1/4 tsp
Salt
2 1/2 tsp
Vanilla
8 tbsp
Water