You’ll find a lot of chocolate recipes on my site, because I genuinely love the taste of chocolate, and the health benefits of cacao are simply amazing. Cacao is rich in antioxidants, magnesium, and iron—nutrients that support energy, stress management, and overall wellness. Unlike heavily processed chocolate, which often has added sugars and milk, raw cacao retains its natural nutrients, making it a powerhouse ingredient.
This recipe is versatile: you can keep it purely cacao-based or use high-quality chocolate chips if you prefer (just be sure to choose chocolate with at least 70% cacao to avoid excess sugar and milk fillers). And don’t toss the squash seeds! They’re amazing roasted with a little avocado oil and salt—a perfect crunchy snack.
What you need
- 1 medium butternut squash, roasted (about 1 ½ cups mashed)
- ½ cup cacao powder (adjust as desired for more intensity)
- ¼ cup coconut oil, melted
- ¼ cup honey or maple syrup (or adjust to taste for sweetness)
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Optional: ¼ cup almond flour (for a firmer, slightly cakey texture)
- Optional Toppings: cacao nibs or a dash of cinnamon for extra flavor and crunch
What you do
Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper and pierce with fork or knife.
- Roast for 30-40 minutes or until tender. Let cool, then scoop out the flesh and mash it well.
- For the Seeds: Toss the squash seeds in a little avocado oil and salt, then roast them for 10-15 minutes or until crispy. Set aside to enjoy as a snack.
Prepare the Fudge Mixture:
- In a large mixing bowl, combine the mashed butternut squash, melted coconut oil, cacao powder, honey or maple syrup, vanilla extract, and sea salt. Mix until smooth and well incorporated.
Adjust with Optional Ingredients:
- Add almond flour for a structured texture, or adjust the amount of cacao and sweetener to suit your taste.
Choose Your Pan:
- For an elegant presentation, grease a springform pan with coconut oil and pour the mixture in, smoothing the top. Alternatively, use a lined 8×8-inch baking dish.
Top and Chill:
- Sprinkle cacao nibs or a dash of cinnamon on top if you like, then cover and refrigerate for at least 2 hours to set.
Serve:
- Slice into squares or wedges. Enjoy straight from the fridge for a rich, satisfying chocolate treat that’s as nourishing as it is delicious!
This cake keeps well in the fridge for up to a week. Enjoy every bite, and don’t forget to snack on those crunchy roasted seeds!
