Butternut squash double chocolate brownies

Double Chocolate Brownies what ever I next ;) Thats what I love about eating a Plant Based Diet, its such fun experimenting with random foods, it brings a new meaning to thinking outside the box. What a great way to get your children to eat their vegetables, far more inventive than carrots unsuccessfully hidden in mashed potatoes. It works, just trust me, not only does it work it tastes amazing.

Ingredients









650g Peeled and roughly chopped Butternut Squash.

200g Pitted dates.

Pinch of Himalayan Rock salt.

1 Cup of ground almonds.

1/2 cup Raw cacao powder.

1/2 Cup Maple syrup.

3/4 Cup Buckwheat flour.

100g Chopped walnuts.

ICING

1/2 Cup of Maple syrup.

1/4 Cup unflavoured melted coconut oil.

1/2 Cup raw cacao powder.

Pinch Himalayan Rock salt.

Handful of Caco Nibs for decoration.

method




Steam the Butternut Squash till soft then put into your blender with the rest of the cake ingredients except the walnuts and blend till everything is well mixed in and combined.

Stir in the walnuts then pop into a baking tin measuring 8 ins square that has been lined with greaseproof paper.

Cook in a medium oven for about 20/30 minutes or until a knife when put in comes out almost clean. If its burning on top cover with some foil and contiue cooking.

Leave in the tin for about 30 minutes to cool down then remove by pulling out the greaseproof paper. Leave on the paper to decorate.

To make the icing gently whisk together all the ingredients except the nibs and pur over the cake, then sprinkle the nibs on top.

Cut into desired pieces then remove from the paper. Store in an airtight container in a cool place.

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