Ingredients

The following ingredients have 12 Servings
  • 1/2 cup all-natural cashew butter*, thick and creamy
  • 1/3 cup avocado oil (or melted cooled coconut oil, or mild olive oil)
  • 2/3 cup coconut sugar (or brown sugar)
  • 2/3 cup canned pumpkin (not pumpkin pie filling)
  • 2 large eggs**
  • 2 teaspoons vanilla extract
  • 3 cups super fine almond flour*** (or cashew flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoon pumpkin pie spice
  • 3 ounces dairy-free chocolate bar, chopped
  • 1/2 cup dairy-free dark chocolate chips

Instruction

  •  Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil. Set aside.
  • In a large bowl add cashew butter, oil and coconut sugar. Use stand mixer paddle attachment or electric mixer and beat together for about 1 minute, or until thoroughly combined. Add in pumpkin, eggs and vanilla extract; mix on medium speed until smooth.
  • Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand until dough forms. Fold in chocolate chips and chunks, then transfer batter to greased skillet.
  • for 30-40 minutes, or until edges are lightly golden and middle is baked through. If top starts to brown after 30 minutes, cover with foil.
  • Allow skillet to cool for 30 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!