Butternut Squash Dulce De Leche (vegan | gluten-free)

Everyone raves about Dulce De Leche, but to be honest, I’ve never seen what all the fuss is about. Yes it’s sweet, velvety, smooth and sticky and totally screams toffee, caramel, cream and butterscotch- the things humans love- but there’s lots of food out there just as great. Though, I guess what’s unique about Dulce De Leche is that it comes in spread form so it can be used for virtually anything. Well I could be wrong, but that’s my opinion as it stands currently.


When I eat most things, I like to know I’m benefitting nutritionally in some way or form from it (yes, nobody likes to eat with me any more!) and desserts still count. I don’t want to eliminate or reduce my pudding consumption so all I can do is try and put a healthy spin on it. Sometimes it works, sometimes it doesn’t.


Fortunately this one was one of the good ones.

Serving size:

Serves 4-6


  • 250g butternut squash mashed
  • 100ml maple syrup
  • 1 tsp melted coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon


  1. Place all ingredients in a food processor and blend until creamy and slightly glossy.

Use as a dip for cookies, drizzle on to pancakes, scoop onto ice cream or spread on crisp buttered toast.



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