INGREDIENTS
1/8 tsp
Ginger, ground
1/2 cup
Pumpkin puree
5 tbsp
Coconut milk, canned
2 tbsp
Coconut milk
1 cup
Almond butter
1
heaping tbsp Coconut butter
10
heaping tbsp Honey, raw
2 tbsp
Lemon juice
1 tsp
Cinnamon
1/8 tsp
Cloves, ground
1/4 tsp
Nutmeg
2 pinches
Salt
2 tsp
Vanilla
1/2 cup
Coconut oil
1 1/2 cups
Cashews, roasted unsalted
1 cup
Coconut, unsweetened
2/3 cup
Walnuts