INGREDIENTS
2 cups
pecans
2 tbsp
coconut oil
2 tbsp
almond butter
1/4 cup
coconut flour
1/4 cup
maple syrup
3 dashes
cinnamon
3 dashes
pumpkin pie spice
3 dashes
cloves ground
3 pinches
pink himalayan salt
2 cups
raw cashews
1/2 cup
coconut oil
1/4 cup
maple syrup
1/4 cup
almond milk
1 tbsp
vanilla extract
1 cup
zucchini
1/4 cup
coconut palm sugar
1/4 tsp
pink himalayan salt
1
juice of lemon
1 cup
canned pumpkin
1/2 tsp
cinnamon
1/2 tsp
pumpkin pie spice
1/2 tsp
ground cloves