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Ingredients
US|METRIC
10 SERVINGS
- 3 Tbsp. banana (mashed ripe)
- 1/3 cup aquafaba (*, the liquid left behind in a can of cooked chickpeas)
- 2/3 cup muscovado sugar (*, packed, or sub organic brown sugar or coconut sugar)
- 3 Tbsp. maple syrup
- 3 Tbsp. olive oil (grape seed oil, or melted coconut oil*)
- 1 tsp. vanilla extract
- 3/4 cup pumpkin purée
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 1/2 tsp. pumpkin pie spice
- 2/3 cup water
- 1/2 cup almond flour (not meal || you can sub almond meal, though I didn't test it and can't guarantee the results)
- 1/2 cup gluten-free rolled oats
- 3/4 cup gluten free flour blend
- 1 batch whipped cream (Coconut, made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)
- liquid
- 8 oz. vegan cream cheese
- 3/4 cup powdered sugar (organic, plus more to taste)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium80mg2% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars21g |
| Vitamin A60% |
| Vitamin C2% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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