Ingredients
The following ingredients have 4 Servings
- 1 cup pumpkin puree
- 2 flaxseed eggs - 2 Tbsp flaxseed mixed with 5 Tbsp water (allowed to sit for 10-15 mins)
- 2 cups raw nuts of choice
- 1/2 cup coconut flakes (unsweetened)
- 1 cup almond milk (unsweetened, or other non-dairy milk)
- 3 Tbsp pure maple syrup
- 2 Tbsp coconut oil (melted and cooled)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4-1/2 tsp fine grain sea salt (I prefer 1/2 for more flavor)
- raisins (for garnish )
- pure maple syrup (for garnish)
Instruction
- Preheat your oven to 375 degrees and grease an 8-9” baking dish with coconut oil.
- In a food processor, pulse the nuts and coconut until a crumbly mixture forms - don’t process too long or it will start to form a butter.
- Transfer the mixture to a mixing bowl (or simply use the bowl of your food processor) and stir in the pumpkin, almond milk, maple syrup, coconut oil, flaxseed “eggs”, pumpkin pie spice, cinnamon, and salt.
- Once well combined, transfer to the prepared baking dish or 2-3 smaller baking dishes. You can also bake this in individual portions, adjusting baking time as necessary.
- Bake in the preheated oven (375 F) for about 40-45 minutes or until center is set and top is turning golden brown.
- Allow to sit about 10 minutes before serving. Serve with toppings such as raisins, coconut butter or nut butter, and additional maple syrup if desired. Enjoy!
