INGREDIENTS
6 oz
dark chocolate (coarsely chopped (I used 72%))
1/2 cup
coconut oil
2/3 cup
coconut sugar
2
eggs (room temperature)
1 tsp
vanilla extract
2/3 cup
Bob’s Red Mill almond flour
1/2 tsp
salt
1 tbsp
cocoa powder
4 oz
cream cheese (softened to room temperature)
1/4 cup
coconut sugar
1/3 cup
pumpkin puree
1 tsp
cinnamon
1/4 tsp
nutmeg
1
large egg (room temperature)