Sweet Potato Cake

Celebrate Your Sweet Tooth Naturally: Cooked Desserts with Chef Cynthia Louise

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

1. Add the ingredients to a food processor. Process until sticky and well combined.
2. Spread the mixture evenly into the prepared tin. Refrigerate until the filling is ready.
3. To prepare the filling, combine the ingredients in a blender.
4. Transfer to your base. Spread the mixture evenly over the cake base and press down gently.
5. Set in the fridge for 20 to 35 minutes. Cut into bite-sized pieces or slices and serve.