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
1 small quater pieces
Roasted kent pumpkin(skin peeled and cooked with coconut oil)
Callibaut cacao powder
5 fresh mint leaves
In This Recipe
Cut the sweet potato into three thick slices.
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.
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.
Cut the banana into thin slices and coat them with chia seeds.
Place the sweet potato toasts on a plate with toppings and with a garnish of cinnamon and mint. Enjoy