Super easy to do and delicious. No sugar of any sort added. #winning. Serves 12. Per serve: Cal: 158; Fat: 13.9g; Pro: 3.1g; Carbs: 5.1g
Preheat the oven to 170 degrees Celcius. Blend the pumpkin, almond butter, cocoa powder, 1 teaspoon of the chai spice and the salt together. Use a spatula to pour into a silicone baking loaf tin (or a lined, greased loaf tin).
Bake for approximately 20 minutes until skewer or knife comes out clean (my oven isn't a fanbake, so your cooking time may vary). Once cooked, remove from loaf tin and leave to cool.
Melt coconut butter (either in Microwave for 2 minutes, or using a double-boiler over the stove top) and blend the remaining chai spice into the coconut butter. Pour over the cake and pop into fridge to let the icing set.
Carefully cut into 12 slices and enjoy :-).