3-Ingredient Butternut Squash Chocolate Mousse

I'm an expat American living in France and teaching English as a second language. Currently working from home (by computer) due to Covid-19 and the dangers it poses. I've learned a lot about France and about cooking since I moved here in 2003.

400 g Butternut Squash - cooked, cooled at room temperature (note 1)

200 g Semi-Sweet Vegan Chocolate Chips - - I used 55% dairy-free chocolate chips (note 2)

8 tablespoons Almond Milk - at room temperature, not cold! (note 3)

Directions at theconsciousplantkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer