INGREDIENTS
3/4 cup
Pumpkin puree
4
Eggs
2/3 cup
Coconut cream, organic
1/4 cup
Coconut milk, full fat
1 1/2 tbsp
Lemon juice, fresh
12 tbsp
Maple syrup, pure
1 1/2 cups
Almond flour
1 tsp
Baking soda
2 tsp
Cinnamon
3 tbsp
Coconut flour
1 1/2 tbsp
Pumpkin pie spice
3/8 tsp
Sea salt
3 tbsp
Tapioca starch
4 tsp
Vanilla, pure
2 tsp
Apple cider vinegar, raw
2 tbsp
Coconut oil, organic
1 1/2 cups
Cashews, raw