3 ounces (or about 1 bar) Unsweetened Chocolate
1 Tbs Coconut Oil
1/2 cup butternut squash, steamed and pureed
1/4 cup raw honey
1/2 cup sucanat
1/4 cup cocoa powder
2 tsp vanilla extract
3/4 cup apple sauce
1/4 cup water
3/4 cup Brown rice flour
3/4 tsp baking powder
1/2 tsp salt
Preheat the oven to 350
Coat and 8 inch square pan with coconut oil and powder with flour.
Melt the chocolate and coconut oil over low heat.
Combine squash, sucanat, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.
Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
Transfer ingredients to a bowl and mix in the flour, baking powder and sea salt.
Add water if needed for desired consistency.
Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
Insert a toothpick in to make sure cooked through, they should be firm when you press down.
Cool completely in the pan on a wire rack.
Recipe and photo source: https://www.meghantelpner.com/blog/chocolate-butternut-squash-my-new-lover/