Butternut Squash Fudge
INSTRUCTIONS
- roast butternut squash in the oven for an hour at 325 until it’s at least soft
- everything goes in the blender and blend it really really well
- put into a silicone baking molds and put in the refrigerator for a couple hours
Ingredients
- 900g Butternut Squash, baked
- 60g Nuethix Protein Powder, Chocolate
- 25g Gelatin Powder
- 30g Cocoa Powder
- Stevia to taste
Makes 6 servings
Macros per serving 14.1P 14.1C 1.1F