INGREDIENTS
1/4 cup
Pumpkin puree
3/8 cup
Coconut milk
1/3 cup
Maple syrup
1/4 tsp
Baking powder
2 tsp
Cinnamon
1 tbsp
Cocoa powder
1/4 cup
Coconut flour
1
For the optional frosting
1/4 cup
Palm shortening
3 tbsp
Tapioca starch
3/4 cup
Tigernut flour
2 tbsp
Coconut oil
1 tbsp
Gelatin
1/4 cup
Water