Paleo, Low Carb, and Keto friendly Fudge…yes! And there’s no added sugar! It get’s even better…it’s super healing for the gut! Win Win!
1. Bake squash until super soft (time will vary). Remove skins and seeds.
2. While squash is still hot, puree with remaining ingredients (do not
add any liquid) until smooth. I used my Vitamix.
3. Pour mixture into a bread loaf pan lined with parchment paper and
refrigerate about 2-3 hours or until firm.
How easy was that? And trust me, you won’t need to know how long they
keep…they’ll be gone in a day!