Butternut Squash Fudge

INSTRUCTIONS

1. roast butternut squash in the oven for an hour at 325 until it’s at least soft 
2. everything goes in the blender and blend it really really well 
3. 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