INGREDIENTS
Dry:
3 cups
oat flour (processed from whole rolled oats)
1/3 cup
hemp seeds
1/2 cup
cocoa powder
1 tsp
salt
3/4 tsp
cinnamon
1 tbsp
baking powder
Wet:
16 oz
pumpkin puree, unsweetened
1 tsp
apple cider vinegar
1 oz
espresso (1 shot, slightly cooled)
1/3 cup
virgin coconut oil, melted
1 tsp
vanilla extract
2/3 cup
coconut sugar
fold in: 1/4 cup vegan chocolate chips
Ganache:
1 1/2 tbsp
virgin coconut oil
1 1/2 tbsp
vegan chocolate chips
Greasing baking dish: 1 tsp coconut oil