Sweet Potato Crunch
Creamy crunchy addictive little bites loaded into ramekins for your eating pleasure! A little raw cacao brings in anti-oxidants, vitamins A, B C & E, omega-6 fatty acids, trytophan (a calming amino acid), fibre, minerals magnesium, iron, chromium, zinc and a special bliss compound called Anandamide which functions as a neurotransmitter for bliss. Ananda in Sanskrit means “bliss.” Mix in the sweet potato with a few other natural ingredients and this recipe delivers complex carbohydrates (raises blood sugar slowly), vitamin A along with Bs, and K, additional minerals calcium, manganese, potassium, selenium and copper, flavonoids, omega-3 & 6 fatty acids and other compounds that are anti-viral, anti-microcrobial, anti-fungal and digestive. Sweet Potato Crunch is to be served warm; absolutely tasty and satisfying!
Sweet Potato Crunch
Attributes: vegan, dairy free, gluten free, creamy and sweet
Equipment: food processor, ramekins
2 large sweet potatoes
½ tsp vanilla extract
1 T + 1 T coconut oil
¼ C + 1 T coconut sugar
Pinch of Himalayan salt
1 C raw pecans + ½ C pecans chopped
2-3 pitted dates (enough to make crumble stick together)
1 tsp raw cacao powder
Directions: To make bottom crust; In a food processor add 1 C of pecans and blend until all are broken down to a crumble; add raw cacao powder, blend. Stop to add 2 pitted, chopped dates. Process, then see if the mixture sticks together, if not add the 3rd date. Scoop out the crust crumble and press with finger down into 4 medium ramekin bowls. For the Filling boil sweet potatoes until soft. Drain, cool and then add to a food processor with vanilla, 1T oil, ¼ C sugar, and salt. Blend to a smooth consistency. Scoop the filling out into each ramekin onto the pressed crust. To prepare the Topping: In a small skillet add 1 T coconut oil, ½ C of chopped pecans and 1 T coconut sugar. Stir on low heat until oil and sugar has melted coating the pecans. Add topping for each ramekin. Ready to share!
Optional: Try more of a graham crust. Omit raw cacao and replace with ¼ tsp pumpkin spice.”
Tips: Keeping the heat low for the topping helps preserve the fullness of flavor and crunchy texture of the chopped pecans.