INGREDIENTS
3 tbsp
full fat coconut cream
1 tbsp
pureed pumpkin (I used canned 100% pumpkin)
1 tbsp
creamy almond butter
3
medjool dates, pitted
1 tsp
hawaij
1 tbsp
cocoa powder (up to 3 tablespoons total, depending on how chocolatey you like it)
1 1/2 cups
hot water