Chocolate Butternut Mousse Cake


When you randomly decide to roast a butternut squash but still have no idea what to do with it….(besides freezing it for smoothies haha!) I quickly decided to do a play off my Butternut Squash Fudge, but this actually tastes 10x better! (is that even possible?!)

My little shortcut to creating an INSTANT healthy crust are using bars. For this cake I used 2 Evo Hemp Cashew Cacao Bars and BAM! Instant crust!


Click HERE to read more about why I consume it every single day.

Ok, ok, enough blabbing, let’s bet (un)baking!

This recipe is 100%
• Paleo
• Refined Sugar Free
• Low In Natural Sugar
• Dairy Free
• Grain Free
• Gluten Free
• Egg Free
• High in Protein
• Probiotic Rich
• Easy To Digest
…..and dare I say addicting! I’ll be making this on the regular!

Crust:
2-4 Evo Hemp Cacao Bars, depending on how large your dish is (20% off: lilsipper)

Filling:
1 butternut squash
1 Tbsp coconut butter (I used this one)
1 Tbsp of Further Food’s Gelatin (necessary for recipe, also contain protein and gut healing properties) 15% off: LILSIPPER
2-4 Tbsp cacao powder if you want it extra chocolatey

Option to add 1-2 Tbsp honey. I personally didn’t as I can taste the natural sweetness from the butternut squash

Directions:
1. Press Evo Hemp bars into desired pan (I used these). Using wax paper and a cup really helps in this process.

  1. Roast halved, face down until tender. Peel away skin and puree in blender with remaining ingredients.

  2. Pour puree into prepared pan/dish and refrigerate 2 hours or until firm.
    *Pour any extra filling into silicone molds to make fudge squares!

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