INGREDIENTS
2
heaping cups (8½ ounces/240 g) pecan pieces
1/4 cup
coconut flour
1/4 cup
pure maple syrup, dark
2 tbsp
coconut oil, melted
2 tbsp
smooth almond butter
1/4 tsp
ground nutmeg
1/4 tsp
ground cloves
1/8 tsp
fine-grain sea salt
2 cups
raw cashew pieces, soaked at least 4 hours or better yet overnight
1/2 cup
melted coconut oil
1/4 cup
plus 1 tablespoon pure maple syrup, dark, divided
1/4 cup
canned full-fat coconut milk
2 tsp
vanilla extract
1 cup
peeled and diced zucchini
1/4 cup
coconut sugar
1/4 tsp
fine-grain sea salt
2
to 3 tablespoons fresh-squeezed lemon juice
1 cup
canned pumpkin
1/2 tsp
ground cinnamon
1/2 tsp
pumpkin pie spice
1/2 tsp
ground cloves