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Chocolate Squash Crisp

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Servings: 1 serving
Author: Heather Nicholds

Ingredients

  • 1/2 cup butternut squash
  • 2 Tbsp dates
  • 2 Tbsp cocoa powder, or carob powder
  • 4 tbsp non-dairy milk
  • 1/2 tsp cinnamon, or pinch cayenne (optional)
  • 2 Tbsp rolled oats, dry
  • 2 Tbsp walnuts

Instructions

  • Preheat the oven to 350F.
  • Puree the squash, dates, cocoa and almond milk.
  • Put them in a small baking dish and top with the oats and almonds, ground up together.
  • Bake for 15 min or so, then enjoy hot or chilled.

Notes

Make an extra serving, and chill this in the fridge, to enjoy an indulgent but nutrient-packed breakfast.
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Nutrition

Calories: 364kcal | Carbohydrates: 47g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 40mg | Potassium: 731mg | Fiber: 11g | Sugar: 20g | Vitamin A: 7550IU | Vitamin C: 21.5mg | Calcium: 210mg | Iron: 4.5mg