Allyson’s (Manifest Vegan) Chocolate Acorn Squash Baked Custard – Vegan and Gluten Free

Feed your Skull
12Ingredients
520Calories
85Minutes

Ingredients

  • 1 acorn squash (halved and roasted about 50 minutes- just until soft *, I used a kuri squash)
  • 1/2 cup brown sugar (1/2 cup evaporated cane juice)
  • 1/4 cup cocoa powder (1/4 cup Navitas Naturals raw cacao powder)
  • 1/4 cup sorghum flour (1/4 cup almond flour)
  • 1 teaspoon pumpkin pie spice (or 1 tsp cinnamon, 1/8 tsp nutmeg, dash of allspice – I didn’t have dried ginger, so I used fresh grated about 1 1/2 tsp)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/3 cup pecans (I used walnuts)
  • 1/2 tablespoon vegan margarine (or extra virgin coconut oil)
  • 1/8 cup sugar (granulated vegan, or evaporated cane juice)
  • 1 tablespoon sorghum (or almond flour)
  • 1 dash salt
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NutritionView more

520Calories
Sodium32%DV760mg
Fat31%DV20g
Protein16%DV8g
Carbs30%DV91g
Fiber48%DV12g

PER SERVING *

Calories520Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium760mg32%
Potassium1160mg33%
Protein8g16%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate91g30%
Dietary Fiber12g48%
Sugars50g100%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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