vegan ricotta
a bag of chocolate chunks
espresso powder
source, 16 servings, 285 calories
1 c wheat chef, 4 eggs, 8 oz full fat vegan ricotta, 8 oz pumpkin puree, 2 T instant espresso powder, pinch sea salt, 2 T pumpkin spice, 1/2 c sugar, 1/2 c brown sugar, 1 bag chocolate chunks, 2 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan; rest 3 hours uncovered room temperature; place in cold oven set to 425 F, 40 minutes
haikuveg 