Fall

Sweet potato toasts with warm chocolate pumpkin mousse and banana chia

by:
March 23, 2018
Photo by Daniel
Author Notes

The idea of sweet potato toasts came from a coles magazine. The warm chocolate pumpkin mousse was my idea because, its autumn in Victoria and nobody wants to be cold. The banana chia as a topping, to me benefits the dish altogether. Chia seeds help to lose weight and the banana, pumpkin mousse and sweet potato promotes functional nerve system. —Daniel

  • Makes 3
Ingredients
  • Sweet potato
  • 1 teaspoon Coconut oil
  • 1 small quater pieces Roasted kent pumpkin(skin peeled and cooked with coconut oil)
  • 2 teaspoons Callibaut cacao powder
  • 1 teaspoon Honey
  • 1 pinch Mace powder
  • 1 Banana
  • 1 tablespoon Chia seeds
  • 1 pinch Cinnamon
  • 5 fresh mint leaves
  • Filtered water
In This Recipe
Directions
  1. Cut the sweet potato into three thick slices.
  2. Spread coconut oil on a medium heated pan and cook the sweet potato slices for five minutes on each side or until they are between hard and soft.
  3. Combine the roasted pumpkin, callibaut cacao powder, honey and mace powder in the food processor and mix them while adding filtered water bit by bit until mixture is smooth.
  4. Cut the banana into thin slices and coat them with chia seeds.
  5. Place the sweet potato toasts on a plate with toppings and with a garnish of cinnamon and mint. Enjoy

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