Ingredients
- 1 cup pumpkin puree
- 2 tablespoons coconut cream (this is the full fat on the top of a can)
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground flaxseed
- 1½ teaspoons ground cinnamon
- ½ tsp cardamom & nutmeg
- ¼ cup raw cacao powder
- handfull chocolate chunks (optional)
Instructions
- 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
- using a rubber spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
- remove two cups of the 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 at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes