Pumpkin Socca With Cashew Cream Two Ways

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Ingredients

1 cup Garbanzo bean flour

3/4 cup organic pumpkin puree

2 tbsp organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here)

2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp ground clove

1/4 tsp ground ginger

1 1/4 cup pure water

1 tsp pink Himalayan or Celtic sea salt

2 tbsp cold-pressed virgin coconut oil

1 1/4 cup Garbanzo bean flour

1/4 cup organic applesauce (make your own by blending 1 chopped red apple with 1/4 cup pure water or get fancy)

1/2 cup grade B maple syrup

1 cup pure water

1 cup vegan chocolate chips (be sure to use gluten-free if you have a sensitivity)

1/2 tsp pink Himalayan or Celtic sea salt

2/3 cup raw, organic cashews, soaked

1/2 cup pure water

2 tsp cold-pressed virgin coconut oil

1 tbsp grade B maple syrup

1/4 tsp ground cinnamon

Pinch pink Himalayan or Celtic sea salt

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