INGREDIENTS

Sweet Potato Caramel Custard

3 medium sweet potatoes, peeled, chopped, and steamed
15 dates, pitted
Pinch of sea salt

DIRECTIONS

Place steamed sweet potatoes into a high-speed blender with dates and sea salt. Turn blender on low speed and use the push damper to press the ingredients down into the blades (this helps to keep mixture moving). Remove lid and scrape any bits of mixture that is stuck in the side of blender. Replace lid and blend for about 30 seconds or until mixture is smooth. Scrape custard into a glass bowl, cover, and place in refrigerator for at least 2 hours to firm up. Makes about 3 servings.

Prepare the walnut-coconut crumble topping.

INGREDIENTS PART II

Walnut-Coconut Crumbles

1/4 cup walnuts
1 tbs dried coconut
6 dates, finely diced

DIRECTIONS:
Using the back of a spatula, press the walnuts into a cutting board until all large pieces are crushed. Place into a glass container and add the dried coconut and diced dates, mix well to combine. Set aside until ready to use.
Makes about (3) servings.

INGREDIENTS PART III

Almond-Date Cream

2 cups water
1 cup almonds
12 dates, pitted

DIRECTIONS:
Blend water with almonds in a high-speed blender until smooth. Strain through a nut mylk bag into a bowl. Pour mylk back into blender and add dates. Blend until smooth and strain through nut mylk bag once again to create a silky smooth texture. Makes about (8) 1/3 cup servings. Store in a sealed glass container in fridge until ready to use. Stays fresh for up to 5 days.

When ready to serve the sweet potato caramel custard, take a small serving bowl and place 1/3 cup almond cream into the bottom of the bowl. Take a small ice cream scooper and place 3 scoops of custard on top of the almond cream. Garnish with about 2 tbs of the walnut-coconut crumble. Serve.

Nutritional Information

Calories: 541
Carbs: 105 g
Protein: 10 g
Fat: 13 g
Fiber: 15 g

Calcium: 151 mg
Iron: 3.6 mg
Magnesium: 131 mg
Selenium: 1.45 mcg
Zinc: 1.45 mg

B1: 0.25 mg
B2: 0.36 mg
B3: 3 mg
B5: 2.2 mg
B6: 0.66 mg
Folate: 42 mcg

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