I substituted almond butter for tahini as the recipe suggested for nut free & substituted coconut sugar for light brown sugar, coconut oil for avocado oil, and coconut milk for water because my friend has a coconut allergy. They came out good! They were moist and chocolatey, but they taste more like dark chocolate which I love, but I might try using less cocoa powder next time. They were pretty oily so next time I might not add the avocado oil since the pumpkin purée, tahini, and egg should be enough to bind the batter together.
