For 12 slices

Ingredients

Base

• 150 g oatmeal
• 100 g almonds
• 1 tsp carob powder
• ½ tsp vanilla pulp
• 90 g Sukari cooking dates
• 50 g coconut oil
• 50-75 ml water

Sweet potato cream

• 350 g sweet potatoes
• 90 g Sukari cooking dates
• 30 g vanilla protein powder or almond flour
• 150 ml coconut milk
• 1 tbsp almond butter

Frosting

150 g vegan chocolate

Preparation:

1. Melt the coconut oil and let it cool down.
2. In a blender, mix and grind all dry ingredients for the base.
3. Then add the dates, the coconut oil, and, little by little, some water until you get a smooth dough.
4. Line a baking pan (21 x 14 cm) with parchment paper. Pour the mixture into the pan and press flat with your hands. Put it in the fridge to cool down.
5. Peel the sweet potatoes, cut them into cubes and cook them until they’re soft. Let them cool down.
6. In the blender, mash all ingredients for the sweet potato cream. Take the base out of the fridge and spread the cream evenly on the base.
7. In a bain-marie, melt the chocolate and spread it on the cream. Put the slices in the fridge for at least one hour, or during the night.

Tip: Before cutting the slices, hold a knife under hot water, dry it and then cut the slices. Like that, the chocolate frosting won’t break.

By Team Dattelmann with