Ingredients
- 1 sweet potato (approx. 350 g raw)
- 150 g date paste or soaked and blended Medjool dates
- 1 tbsp cashew butter
- 180 g oat flakes (ground)
- 1 tablespoon baking powder
- 45 g raspberry powder
- 350 ml of water
- 20 g peeled hemp seeds
- coconut flakes and frozen berries of your choice
Here's how it's done:
- Halve the sweet potato lengthways, cook in the oven until soft and peel (approx. 30 minutes at 180 degrees)
- Blend the soft sweet potato with 350 ml of water to a puree. If you are using whole dates, remove the seeds and blend them in at the same time.
- Mix ground oat flakes with baking powder and hemp seeds, add cashew butter and sweet potato mash and mix everything into a smooth dough.
- Spread into a dish greased with coconut oil, sprinkle with frozen berries of your choice and coconut flakes and bake for about 30 minutes at 180 degrees. Allow to cool, cut into pieces and enjoy.
