Sweet Potato Cake
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Sweet Potato Cake... perfect to serve for any occasion!
Makes: 20 small slices
Ingredients
(use organic where possible)
FOR THE BASE
- ¼ cup chia seeds
- 1 tbsp psyllium husk
- ¼ cup cacao nibs
- ¼ cup cacao powder
- ½ cup sunflower seeds
- 2 cups shredded coconut
- 1 cup dates
- Maple syrup or honey
- Cinnamon
- Water
- Salt
FOR THE FILLING
- 220g sweet potato (steamed)
- ¾ cup almond butter
- ½ cup cacao powder
- ¼ cup honey
- ½ cup coconut oil
- Coconut sugar
- Salt
- 1 cup shredded coconut
- Water, if needed
Directions
- Add the ingredients to a food processor. Process until sticky and well combined.
- Spread the mixture evenly into the prepared tin. Refrigerate until the filling is ready.
- To prepare the filling, combine the ingredients in a blender.
- Transfer to your base. Spread the mixture evenly over the cake base and press down gently.
- Set in the fridge for 20 to 35 minutes. Cut into bite-sized pieces or slices and serve.
Con la participación de:
Chef Cynthia Louise
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