INGREDIENTS
1/2 tsp
allspice
75 g
almond flour
1 1/4 tsp
baking soda
1/2 cup
canned pumpkin puree
1/3 cup
chocolate hazelnut spread
2 1/2 tsp
cinnamon
66 g
coconut flour
98 g
coconut oil
4
eggs
1/2 tsp
ginger
2 tsp
instant espresso powder
1/2 cup
maple syrup
1/2 tsp
nutmeg
1/4 tsp
salt
2 tsp
vanilla