Vegan Fudge

11 50 157
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 12
Vegan Fudge
Health Highlights


1 cup Sprouted lentils
1 1/2 cup Butternut squash (I used a combo of cooked spaghetti, buttercup, and butternut squash, and pureed it together with a dash of almond milk)
1/4 cup Almond milk, unsweetened (for squash puree)
1/4 cup Coconut oil
1 tbsp Vanilla extract, pure
100 ml Xylitol
1 tbsp Coconut flour
1/2 cup Almond flour/meal, Bob's Red Mill
100 ml Mesquite powder
1 tsp Baking powder, gluten-free
1/2 cup Cacao powder, raw


Mix lentils, squash, vanilla, almond milk and coconut oil in a blender.

Combine all remaining ingredients in a large bowl.

Transfer pureed blend into the large bowl, mix well, and pour into coconut oil-greased baking dish.

Cook for 40 mins on 375°C.

Nutrition Facts

Per Portion

Calories 157
Calories from fat 67
Calories from saturated fat 38
Total Fat 7.4 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 15.9 mg
Potassium 261 mg
Total Carbohydrate 21.0 g
Dietary Fiber 9.0 g
Sugars 6.0 g
Protein 5.4 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 0.2

Energy sources


Meal Type(s)