Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree
  • 2 tablespoons coconut cream (*)
  • 3 tablespoons coconut oil (melted)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup raw honey
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine himalayan salt
  • 2 tablespoons golden flaxseed meal
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup pecans
  • 1/4 cup raw cacao powder
  • 1/4 cup semi-sweet chocolate chunks

Instruction

  • In a large bowl, whisk together the pumpkin puree, coconut cream, coconut oil, eggs, vanilla and honey.
  • In a separate bowl, mix the almond flour, baking soda, salt, flaxseed meal and cinnamon.
  • Chop the pecans in a food processor and mix with the almond flour mixture using a spatula.
  • Using a spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
  • Remove and set aside two cups of batter and pour the remaining batter in an 8½ x 4½-inch medium loaf pan greased or lined with parchment paper.
  • Take one cup of reserved batter and mix in the cacao powder. Evenly spread on top of the batter in the pan.
  • Top chocolate batter layer with the remaining one cup of reserved batter and using a knife gently swirl the layers of batter together. Do not over swirl or it will become all chocolate.
  • Sprinkle chocolate chunks on top and bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes.