Pumpkin Cake Bars (wheat free) with chocolate sauce

16 oz can of pumpkin puree

14 oz can of condensed milk 

2 eggs

1 tsp vanilla extract 

1/2 tsp cinnamon 

1/2 stick of butter melted 

1/2 tsp salt 

3/4 cup buckwheat flour 

1/2 cup coconut flour 

1 tsp baking powder 

In a mixing bowl whisk eggs with cinnamon & vanilla. 

Blend in the pumpkin puree and condensed milk. 

Mix in the melted butter. 

Add in the buckwheat flour, salt, coconut flour and baking powder until a thick batter forms. 

Grease a large baking dish. 

Pour in the batter evenly. 

Cook at 350 degrees for 40 minutes. 

Let the cake cool then cut into squares. 

Place the squares on a cookie sheet lined with parchment paper. 

Chocolate sauce 

1 1/2 cups of semi sweet chocolate chips

3/4 cup coconut milk

2 TBSP cashew nut butter 

Simmer on low on the stovetop (stirring) in a pan until chocolate & cashew nut butter is melted into the coconut milk. 

Scoop the chocolate sauce onto the cake squares. Don’t worry about looking “pretty”  - allow to cool until the sauce hardens.