INGREDIENTS
1 1/4 cups
raw cashews
1/2 cup
rolled oats
2
medjool dates
1/4 tsp
sea salt
2 1/2 tsps
ground ginger
3/4 cup
gluten-free flour
1/4 cup
coconut oil
1/4 cup
maple syrup
2 cups
pumpkin puree
2 1/2 Tbsps
arrowroot starch
3/4 cup
full fat coconut milk
1/4 cup
coconut sugar
1/4 cup
maple syrup
1 Tbsp
pumpkin pie spice
1 serving
whipped cream