INGREDIENTS
2 cups
raw pecans
1 tsp
cinnamon
12
medjool dates (pits removed)
1 cup
pumpkin puree
1 can
full fat coconut milk (refrigerated overnight)
2 tbsp
maple syrup
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
sea salt (optional)
1 cup
vegan chocolate chips
2 tbsp
almond milk