Ingredients
- 1 whole Egg
- 1/4 cup Coconut Sugar
- 3 Tbsp Honey
- 1/3 cup Pumpkin Purée
- 2/3 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 tsp Pure Vanilla Extract
- 1/3 cup Coconut Flour
- 3 Tbsp Arrowroot Flour
- 1 tsp Baking Powder
- 1 pinch Sea Salt
- 1/4 cup Dark Chocolate Chips
- 2 Tbsp Mini Marshmallows
Instructions
- Beat eggs, coconut sugar, and honey with a hand mixer until smooth
- Add almond butter, pumpkin, coconut oil, and vanilla and mix until smooth
- Add dry ingredients
- Then fold in chocolate chips and mini marshmallows
- Pour into 10" greased skillet
- Bake at 350 for 16-17 min
- Let cool and top with vanilla coconut ice cream!