These were a huge success! And the crust is so incredible, I am thinking of pairing it with my chocolate diary free cashew pudding to make a chocolate pie!
Ingredients:
Pumpkin Mixture:
1 can organic pumpkin puree, 1/4 cup honey or maple syrup, 1/4 cup full fat coconut milk (the kind you buy in a can), 1 egg, 3/4 tsp pumpkin pie spice, dash of salt
Crust:
2 cups almond flour, 1/4 cup tapioca flour or arrowroot, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 cup honey or maple syrup, 1 tsp vanilla, 1/2 cup melted coconut oil
Preheat the overn to 325 and grease an 8x8 pan
Mix together the crust ingredients and press to the bottom of pan
Mix pumpkin mixture ingredients in same bowl (to save dishes!) and spread evenly over crust.
Bake for 45 min or until mixture is set. Refrigerate for a couple of hours
Enjoy!
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