Ingredients
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1 cup Almonds
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0.5 cup Coconut flakes
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1.5 cups Medjool dates
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3 tsp Maple syrup
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1 inch GingerMinced
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1 tsp cinnamon
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0.5 tsp Nutmeg
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0.5 tsp Salt
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1 tbsp Coconut oil
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1.5 cups Sweet Potato Puree
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80 ml Maple syrupMelted
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60 ml Coconut oilMelted
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1 tsp Lemon juice
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1 tsp Vanilla powder
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2 tbsp Coconut flour
Directions
One of my big weaknesses is sweet potato! And it is not by accident! Sweet potato is ideal for both savoury and sweet dishes. It is also delicious and sometimes reminds me of roasted pumpkin. It is a perfect complement for your dishes with its orange colour and unique taste. I present you delicious and easy recipe that can surprise your loved ones not only during the Christmas holidays, but throughout the year. Let’s serve health on a plate!
Steps
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1
Done
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Line an 20x20 cm baking pan with parchment paper. |
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2
Done
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Place the crust ingredients in the food processor and blend until well combined. |
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3
Done
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Pour the crumble into the baking pan and press it firmly to the bottom to create a tight crust. |
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4
Done
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Place all of the ingredients for the filling into food processor or in a large bowl and blend until smooth. |
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5
Done
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Pour the filling into the crust and smooth down with a spatula. |
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6
Done
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You can eat it right away, but I recommend letting it firm up and set. So place it in the refrigerator overnight or for about 6 hours. |
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7
Done
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Cut into squares and sprinkle with cinnamon. |
