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Vegan Pumpkin Spice Chocolate Chip Cookie Cake

kept byClawdia

Yields 8 slices


½ cup (148 g) pure maple syrup
¼ cup (62 g) Sprouts Pumpkin Spice Applesauce (if you cannot get this, just sub with plain pumpkin puree)
3/4 cup + 2 Tablespoons (203 g) roasted pecan butter (or you can sub with almond butter, just make sure it's a very smooth roasted drippy kind and not stiff and chunky. I make my own butters)
2 Tablespoons (44 g) unsulphured molasses, not blackstrap
1 ¼ cups (160 g) oat flour (I used gluten-free by Bob's Red Mill)
3 Tablespoons (22 g) tapioca starch
1 Tablespoon + 1 teaspoon (9 g) Sprouts Pumpkin Pie Spice (See Note for sub)
¼ teaspoon fine sea salt
½ cup (80 g) dairy-free semi-sweet chocolate chips, plus extra for top



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