Gâteau au chocolat et à la courge butternut (sans gluten, végan)

Ingrédients

• 200 g butternut squash
• 160 g dark chocolate chips
• 70 g powdered unrefined sugar
• 3 Tablespoons gluten free flour
• 2 Tablespoons coconut oil

Préparation

1. 1

   Preheat oven to 410°F (210°C).

2. 2

   Put the butternut squash in a blender and process until you get a homogeneous puree.

3. 3

   Melt the chocolate chips with the coconut oil.

4. 4

   In a large bowl, mix together the rice flour and sugar. Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.

5. 5

   Grease a 7 inches / 18 cm diameter cake pan with coconut oil and transfer the batter to the tin.

6. 6

   Put it in the oven for 10 to 15 minutes. And voilà! Let it cool down completely before removing from the tin. You can serve at room temperature or you can store it in the fridge before serving to give it an even fudgier texture.Bon appétit !