We opt for almond flour in place of wheat flour to make this treat gluten-free and provide more satisfying, heart-healthy fat. And the bites are sweetened with pure maple syrup, which offers antioxidants and manganese, a mineral that supports bone health, collagen production, and wound healing.
1 can unsweetened pumpkin puree
¼ cup unsweetened coconut milk (the kind used as a dairy alternative, not canned)
¼ cup pure maple syrup
2 Tbsp almond flour
1 Tbsp virgin coconut oil
1.5 tsp pumpkin pie spice
½ tsp pure vanilla extract
– Combine all ingredients in a small food processor and blend until smooth
– Evenly spoon mixture into 24 mini paper liners
– Bake at 350 F for 40 minutes
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