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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, will need 2 cups cooked)
- 1/2 Tbsp. salt
- 3 Tbsp. coconut oil
- 13.5 oz. full fat coconut milk
- 2 egg yolks (pastured)
- 1 Tbsp. vanilla
- 1 tsp. extract (cardamom, if you don't have it, use almond extract)
- 1 tsp. ground cinnamon
- 1/4 cup coconut chips
- 1/4 cup almond slivers
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg (fresh preferred)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1500mg63% |
| Potassium720mg21% |
| Protein6g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A240% |
| Vitamin C45% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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