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
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
Directions
-
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
See what other Food52ers are saying.