Sweet potato cake with carob

 

INGREDIENTS:

  • Whole sugar-free cookies
  • 3 sweet potatoes (peeled and chopped)
  • ½ tsp. vanilla powder
  • 3 tbsp of raisins
  • Spelt or oats drink
  • 2 tbsp. of molasses
  • Unrefined sea salt
  • 2 tbsp agar-agar
  • Orange zest
  • To cover: mix carob flour with spelt milk and rice syrup to taste until the desired texture is achieved.

 

PREPARATION:

  1. Cover the bottom of a push-up fluted flan dish with the cookies
  2. Cook the sweet potatoes in a pot together with the agar-agar, a pinch of salt, vanilla and raisins. Add spelt drink to half cover the sweet potatoes. Cook for 20 minutes.
  3. Blend and pour it gently into the mold.
  4. Let cool off a little.
  5. Pour the carob cream on top of it.
  6. Place in the fridge and serve.

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