Vegan Squash Black Cocoa Brownies
Ingredients
- 1 cup butternut squash (roasted)
- 1/2 cup Jet Black Cocoa
- 2/3 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil (melted)
- 1/4 cup raw creamy almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- Generous amount of vegan mini chocolate chips
Preparation
Bake or steam your butternut squash. Halve it and place in the oven at 350 degrees for 35 minutes.
Add all of the ingredients to a food processor to create the batter.
Coat an 8x8 baking dish with coconut oil, add the batter, and sprinkle with a generous helping of vegan mini chocolate chips.
Bake at 350 degrees for 25 minutes.
Allow the brownies to cool and solidify for a few hours before serving.
