Happy Valentines Day, everyone! And even if you’re not into the holiday and believe it was created by Hallmark, it’s the still the perfect excuse to have chocolate!
So spread the love, or keep it all to yourself (awesome thing about having a food blog- you get to do both 😉 )
Butternut Squash Chocolate Truffles
Ingredients:
1/4 cup pureed butternut squash, COMPLETELY cooled
1/4 cup coconut butter, melted
1 tbsp pure maple syrup
1/2 tsp cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
2 tbsp cocoa powder
Directions:
Combine squash, coconut butter, syrup, cinnamon, vanilla, and salt in a food processor. Blend until smooth and then scoop out all contents into a bowl (make sure to scape sides and bottom of food processor with a spoon as the coconut butter tends to stick!) Add in cocoa powder and stir until all the ingredients are evenly mixed. Place in the fridge for 10 minutes, but no longer. Take out, roll into small balls, coat with extra cocoa powder (if desired) and place back in fridge until ready to serve. (And for those of you who are a little hesitant, the butternut squash is completely undetectable!)
Health Without Sacrifice 
Posted by The Mountain Queen on February 14, 2015 at 11:54 am
You know, I’m less sceptical about butternut squash than I am the avocado and sweet potato recipes…They sound really quite nice.
Posted by Deanna on February 15, 2015 at 1:34 pm
Thanks 🙂 And yes, I find butternut squash less intimidating to experiment with than avocado!
Posted by Feast Wisely on February 16, 2015 at 1:33 am
Amazing that you can’t taste the squash – will have to give it a go!
Posted by Butternut Squash Banana Pie (Paleo) | Health Without Sacrifice on November 21, 2015 at 11:18 pm
[…] butternut squash is weird to include in a dessert (I have my Butternut Squash Chocolate Pudding, Butternut Squash Chocolate Truffles, and Chocolate Almond Butternut Squash Cookies to prove you wrong, by the way) because the taste of […]