This chocolate fudge cake is perfect for anyone looking for a rich and indulgent dessert but with an extra health kick! No one can ever guess the secret ingredient – Butternut Squash.
Butternut Squash is a nutritional powerhouse of essential vitamins, minerals, and antioxidants. It adds flavor to meals while being low in calories and high in fiber.
SERVINGS: 12
INGREDIENTS:
650g butternut squash (peeled & seeds removed)
400g 70% dark chocolate
2tbsp Extra Virgin coconut oil
METHOD:
Chop the butternut squash into chunks. Boil the butternut squash until tender. Drain and add to a food processor.
Breakup the chocolate and add to the food processor along with the coconut oil and butternut squash. Process at high speed until smooth and silky.
Poor mixture into lined cake tin. Refrigerate overnight or for a minimum of 3hrs.
Grate some chocolate before serving.
Serve with Greek yoghurt with vanilla essence and some raspberries.
NOTE:
Want to make it vegan? Swap the chocolate with vegan alternative. If you prefer a lighter and sweeter cake choose milk chocolate or go half and half with milk and dark chocolate.
Butternut squash can be swapped out for sweet potato.
