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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Sara

Ingredients

  • 1/2 cups butternut squash purée I just cut one butternut squash in half, scooped out the seeds, but skin side up in a baking dish filled with 1/2 inch water, cooked in 400 degree oven for 30 min,until soft scoop pill out of skin
  • 1 banana peeled
  • 2-4 Tbsp honey or maple syrup to make it vegan
  • 3 Tbsp raw cacao powder or unsweetened cocoa
  • 3/4 cup canned coconut milk
  • 1 Tbsp grass fed gelatin or 2 Tbsp arrowroot starch to make it vegan organic cornstarch can also be used

Instructions

  1. In a blender, blend all of the ingredients until smooth.
  2. Add to a sauce pan and heat over medium heat while mixing for about 5 minutes.
  3. Add mixture to a large dish or pie crust.
  4. Chill overnight in the refrigerator until firm.
  5. Keep covered in fridge for one week.

Recipe Notes

*choose organic ingredients when possible