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Purple Sweet Potato Slice

Recipe created by Almond Breeze Australia

Image credit: Fettle Vegan

Serves 12
Prep Time 1.5 hours

INGREDIENTS

Base:

  • 1 1/2 cups cashews
  • 1 cup skinless almonds
  • 1 cup pitted dates
  • 3 tbsp coconut oil

Filling:

  • 2 1/2 cups purple sweet potato
  • 3/4 cup Original Almond Breeze
  • 3 tbsp maple syrup or honey
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt

METHOD

Base:

  1. Soak cashews and almonds in warm water for one hour. Drain the liquid and pour the nuts into a food processor with dates, coconut oil and process until a sticky crust forms
  2. Press mixture into a lined 9x9inch baking dish and freeze to set the crust

Filling:

  1. Peel the purple sweet potatoes and place into a large pot of water and bring to boil. Cook until tender and then remove from water and cool completely
  2. Blend in the food processor with remaining filling ingredients and combine until smooth
  3. Pour the mixture over the cooled crust and replace in the freezer to firm
  4. Once firm, slice into squares and enjoy!
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