1/2 cup soaked and smashed walnuts (as small as you’d like)
1/2 cup shredded coconut
2 tablespoons maca powder
1/2 cup raw cacao powder
1/2 cup pumpkin
mix well either by hand or in a processor if you want a smoother interior cake.
Add maple syrup (about 1 tablespoon or to taste)
Add 2 organic cage free eggs
Pour into a 6″ well greased with coconut oil round cake pan and cook at 325 until toothpick comes out clean (about 25 minutes but could be more if pan is smaller and cake thicker).
Whip 3 tablespoons almond butter with real vanilla and 1 tablespoon melted coconut oil. Set aside.
Mix 1 tablespoon coconut oil, 1 teaspoon vanilla, 1 tablespoon maple syrup, 3 tablespoons raw cacao until smooth (you can add more maple syrup if like sweeter)
After cake has cooled, flip onto plate. Smooth a layer of the almond butter topping and stick in freezer for ten minutes. When hard, pour the chocolate mixture on top starting in center letting drizzle over edges. Return to freezer for another 10 minutes.