¼cupof Once Again Creamy Almond Butteror peanut butter
¾tspof baking soda
1tablespoonof almond milk
2eggsor flax eggs
½cupof coconut flour
2teaspoonsof pumpkin pie spice
¼cupof dark chocolate chips
In medium sized bowl, mix pumpkin puree, maple syrup, and almond butter. Once well mixed, add in two lightly beaten eggs. In separate bowl, mix coconut flour with pumpkin pie spice and baking soda. Then add the dry mixture to the pumpkin mixture.
Once well combined, fold in the chocolate chips and place in 8×8 baking dish lined with parchment paper.
Place it in an oven preheated to 350 degrees Fahrenheit for 20-25 minutes. Once edges are golden, and center is done, remove from oven, and let it cool. Cut into small squares and serve as cake bites.
Optionally, melt ¼ cup of chocolate chips and use as topping for the cake bites. Store in an airtight container for up to five days.
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