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
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Ingredients
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Sweet potato
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1 teaspoon
Coconut oil
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1 small quater pieces
Roasted kent pumpkin(skin peeled and cooked with coconut oil)
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2 teaspoons
Callibaut cacao powder
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1 teaspoon
Honey
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1 pinch
Mace powder
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1
Banana
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1 tablespoon
Chia seeds
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1 pinch
Cinnamon
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5 fresh mint leaves
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Filtered water
Directions
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Cut the sweet potato into three thick slices.
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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.
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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.
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Cut the banana into thin slices and coat them with chia seeds.
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Place the sweet potato toasts on a plate with toppings and with a garnish of cinnamon and mint. Enjoy
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