Pumpkin cake

Ingredients

- 120 g pumpkin puree

- 125 ml maple syrup

- 120 ml almond butter

- 2 eggs

- 1 tsp vanilla extract

- 120 g almond flour

- 2 tsp speculaas spices

- 1/4 tsp baking powder

- 1/4 tsp Celtic sea salt

- 120 g dark chocolate (small chopped)

Preparation method

1. Preheat the oven to 180ºC.

2. Line an oven dish with a sheet of baking paper and lightly grease with coconut oil.
3. In a large bowl, combine the pumpkin puree, maple syrup, almond butter, eggs and vanilla; beat until smooth.
4. In a separate smaller bowl, mix together the almond flour, pumpkin pie spice, baking powder and some Celtic salt; stir with a whisk.
5. Mix the dry ingredients in the bowl with the wet ingredients; stir until just combined.

6. Use a rubber spatula to fold in the chocolate chips.

7. Transfer the mixture to the prepared baking dish and sprinkle with additional chocolate chips if desired.

8. Place the pan in the oven and bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool in the pan for 30 minutes. Use the overhang of the parchment paper to remove the bars from the pan and let cool completely before cutting.