| Prep Time | 20 Mins |
| Cook Time | 85 Mins |
| Servings |
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Ingredients
- 1 Butternut squash
- cooking oil spray
- Dark chocolate 70%
- 1/2 Cup Coconut oil melted
- 1/2 cup Brown rice syrup, maple or honey
- 3 tsp vanilla extract
- 1 Cup cacao/cocoa powder
- 2 Cups rolled oats
- 2 tsp baking powder
- 1/4 Cup water
Ingredients
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Instructions
- Preheat oven to 375F. Remove peel and seeds from pumpkin and chop into 1 inch cubes. Place on a lined baking tray and lightly spray with oil.
- Roast in preheated oven for 45 mins to 1 hour (depending on size of pieces) until pumpkin is dark orange and can easily be mashed.
- Place pumpkin in a bowl and use a stick mixer or food processor or simply mash by hand to form a puree (you should be left with 1 & 1/2 cups).
- Line a cake pan and lightly spray with oil (use a springform pan if you have one).
- Place half the chocolate, coconut oul, 1/2 cup of the syrup and 2 tsps of vanilla extract in a saucepan over medium heat and stir occasionally until chocolate has melted and ingredients are well combined. Remove from heat and mix in pumpkin puree.
- Place oats, cocoa, and baking powder in a food processor and blend to a fine powder.
- Combine wet and dry ingredients to make a cake batter.
- Pour into the prepared pan and level out.
- Bake in preheated oven for 25 mins or until cake top bounces back when touched. Let cool for 10 mins in the pan before turning out on a wire rack.
- While cake is cooling, add remaining chocolate with the water to a saucepan over medium heat and stir until chocolate has melted and has slightly thickened. Add tablespoon of syrup and teaspoon of vanilla extract and combine well. The mixture should resemble a ganache.
- Spread over cooled cake.
- If you like a dense cake refrigerate for 30 mins before serving.
- Slice into 20 pieces, 1 piece is 1 serving. Serve with a dollop of greek yogurt if you like.
Recipe Notes
1 piece is 1 serving. 208 calories per serve.