Chocolate Veggie Cake (vegan & paleo)

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If you follow me on @lilsipper, then you should know me by now…..a recipe that’s always beneficial for your gut and  your health! Want to get your kids to eat their veggies? (Or your husband? LOL) Just serve them a slice of this No Bake Veggie Cake and call it a day! If I want cake, I make it happen without deprivation….
Just over 5 gut friendly ingredients!

How Chocolate Affects Your Microbiome

• Paleo
• Vegan Friendly
• Keto Friendly
• Nut Free
• Grain Free
• Egg Free
• High in Protein
• Low in Sugar
• No Added Sugar (sweetened by the veggies)
• Easy to Digest





Makes 2 Minit cakes, 1 Large cake, or a dozen single serve cupcake sized cakes

Ingredients:
3 cups butternut squash (about 1 neck of a med. butternut), chopped and peeled
5 long carrots
3 scoops of my Digestive Support Protein
3/4 cups unsweetened chocolate (I used Santa Barbara Chocolate – 15% off: lilsipper15)
3 Tbsp organic Sunbutter
1 1/2 scoops Vital Proteins Gelatin (vegans use 1/4 cup coconut oil)

Method:
1. Boil squash and carrots until soft (about 10 min), drain water, then blend with remaining ingredients while veggies are still hot / warm. If you want to add a sweetener like honey do do now.
2. Pour puree into desired lined pan(s) and refrigerate at least 5 hours (you can also freeze to speed up the process). Top with shaved chocolate if desired and slice.

Notes:
*Store in refrigerator up to 4 days or freeze up to 1 month.
* If freezing, be sure to slice / cut into smaller pieces before freezing so you don’t get one large solid cake.

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