INGREDIENTS
1/4 tsp
Ginger
1 can
Pumpkin puree
1 1/2 cups
Coconut milk, full fat
1/2 cup
Coconut butter
2 cups
Almond flour
1/2 tsp
Baking soda
1 1/2 tsp
Cinnamon
1 pinch
Cloves, ground
1 cup
Palm sugar
2 tsp
Pumpkin pie spice
1 pinch
Sea salt
1/4 cup
Tapioca flour
1 tsp
Vanilla
1/4 cup
Coconut oil
1 tbsp
Gelatin
1/4 cup
Water