Ingredients
- 1/2 cup cooked butternut squash (I have been told that canned sweet potato works too.)
- 3/4 cup cashew milk
- 1/3 cup coconut flour, sifted
- 1/4 cup honey
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil, liquified
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon vanilla stevia
Coconut Cream Filling
- 1.5 cups Coconut Cream Concentrate, melted (or try Lexie’s recipe)
- 1/2 cup honey
- 1/4 cup + 2 tbsp water (or slightly more as needed)
- 1 tablespoon vanilla extract
- 1/8 teaspoon liquid vanilla stevia (or more as desired)
Instructions
- Add the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor. Puree until smooth. Transfer to a mixing bowl.
- Add the sifted coconut flour and cocoa powder. Mix with an electric mixer.
- Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula. Flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches. (I like to go around the edges of the dough with my hands, pressing the dough in to help make a nice rectangle while I’m rolling it out.)
- Bake at 350 degrees for about 30 minutes.
- Note: It won’t seem cooked through until it’s cool.
- Allow to cool completely (about two hours).
- Spread the filling (recipe follows) evenly and roll.
- Store and serve at room temperature. Top with whipped coconut cream and raspberries.
Coconut Cream Filling
- Combine all of the ingredients in a mixing bowl. Store at room temperature.
Recipe and Photo credit: The Balanced Platter is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
