If you’re familiar with my viral Butternut Squash Fudge, then get ready, cuz this kabocha squash version may just be better! The texture was on point and JUST LIKE FUDGE! And the best part?…this fudge is infused with CBD coconut oil, is paleo, candida diet friendly, and of course it contains the gut healing benefits from Vital Proteins grass-fed gelatin (I literally never go a day without this stuff!)
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Ingredients:
3 cups cooked, chopped kabocha squash (skins removed)
1 cup hot water
1 Tbsp Biovelle CBD coconut oil (15% off: lilsipper), or reg. coconut oil
1/2 cup cacao powder (I used this one – $10 off: lilsipper)
2 Tbsp honey or blackstrap molasses (candida, keto, low sugar diets omit)
1 tsp sea salt
3 scoop Vital Proteins grass-fed gelatin
Method:
1. Blend all ingredients except gelatin until smooth and creamy (best to do this right after you cook the squash while it’s still hot). Add gelatin one scoop at a time and blend very well until you have a thick, creamy, velvety batter.
2. Pour batter into a dish lined with wax paper or silicone molds and refrigerate 2 hours or until firm. Top with additional sea salt if desired and slice.
Store in refrigerator. These are also freezer friendly.
See ya on Instagram! @lilsipper
