Ingredients

The following ingredients have 6 Servings
  • 3/4 cup (180g) pumpkin puree
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) nut/seed butter (we used SunButter)
  • 1 tsp vanilla extract
  • 2/3 cup (80g) coconut flour
  • 2 tsps pumpkin pie spice
  • 1/2 tsp salt
  • 2-4 tbsp non-dairy milk (as needed)
  • 1/4 cup (40g) dark chocolate chips
  • 1/4 cup (30g) chopped pecans

Instruction

  • Whisk together the pumpkin, maple syrup, nut/seed butter.
  • Add the coconut flour, pumpkin pie spice, and salt.
  • Mix to form a thick batter, adding milk as needed if its too dry/crumbly.
  • Stir in the chocolate chips and pecans.
  • Scoop into bowls, and serve with a drizzle of melted chocolate and a sprinkle of pecans.
  • Or press flat onto a sheet of wax paper and freeze for 1 hour. Then chop into small pieces.
  • Store in the fridge for up to a week.