- 1 cup butternut squash puree (sweet potato or pumpkin puree will also work)
- 1/2 cup Digestive Support Cacao Protein
- 1/2 cup unsweetened cacao powder
- 1/4 cup fine flaxmeal (grind flaxmeal in a small bullet blender until super fine)
- Optional: SBC unsweetened chocolate chips
- Mix all ingredients, transfer into a small lined/greased dish or cupcake tin and press down firmly. *NOTE: Batter does not rise so fill pan to desired height.
- Bake at 350 F for 30 minutes.