20151220_180153These are my favorite go to dessert in the fall, with the pumpkin, cinnamon, and chocolate. Who says gluten and dairy free can’t be tasty too?! Again if you’re seeing a trend here, these are very simple to make and freeze well, so you can make full pan, cut them up and save for later.

As usual try to find as many ingredients that are organic, raw, and local. The absolute best ingredient to buy local is honey. Find your local farmers market and buy local honey to potentially help prevent and alleviate allergies and it tastes soooo much better!

Ingredients:
  • ⅓ cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 4 large eggs
  • 1 cup fresh roasted pumpkin or winter squash (I used canned pumpkin)
  • ⅓ cup honey
  • ¼ cup coconut oil
  • ½ cup chocolate chunks or chips (I used cacao nibs)
Instructions:
  1. In a food processor, combine coconut flour, salt, baking soda and cinnamon
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in the chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

Author Full Circle Fitness

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