Cashew Butternut Squash Bars
Gluten free, delicious and fudgy. Made with canned butternut squash puree, cashew butter and almond flour.
Servings 9 bars
- 1 cup pureed butternut squash I used canned
- 3/4 cup cashew butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp pink salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
Preheat oven to 350 F.
Line a 8×8 baking pan with parchment paper & spray with oil.
In a medium bowl, mix together butternut squash, cashew butter, maple syrup & vanilla extract.
Add in almond flour, baking soda, salt, nutmeg and cinnamon. Stir until smooth.
Pour into baking pan, smoothing the top wth a spatula.
Bake for 25 minutes or until toothpick inserted in middle comes out clean.
Make sure you let it cool for at least 30 minutes before slicing or else it will crumble.