Paleo Pumpkin Empanadas with Salted Caramel Drizzle recipes

Name: Paleo Pumpkin Empanadas with Salted Caramel Drizzle recipes
Ingredients: 3 cups peeled, boiled (until fork tender) yuca (mashed slightly into measuring cup); 3 tablespoons avocado oil (or preferred cooking fat); 1/4 cup coconut sugar; 1 teaspoon baking soda; 2 tablespoons coconut flour or water chestnut flour; 1/2 cup canned or fresh organic pumpkin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice (caution for AIP); 1/4 teaspoon ground ginger; Pinch ground cloves; 1/4 teaspoon nutmeg; 1/4 cup coconut palm sugar; 2/3 cup coconut cream (this is the part of the full fat canned coconut milk that separates during refrigeration or you can buy coconut cream by itself); 1/8-1/4 teaspoon sea salt (to taste); 1 teaspoon 100% vanilla extract