One foggy and rainy morning, far away north. I love these mornings because it feels even more cosy to be in a warm house. Also, I believe that on mornings like that one should go a little decadent. So why not to indulge with a sweet potato brownie covered with something warm and unusual, like blueberry and chocolate custard? It tastes delicious, all vegan and contains sweet potato, sesame seeds, coconut oil, so it’s basically a meal!:)
What do I need?
2 sweet potatoes, steamed or cooked until soft
3 tbs of melted coconut oil
pinch of salt, vanilla, cinnamon
1 tsp baking powder
1 cup of rice or buckwheat flour
2 tbs of sesame seeds or seeds of your choice
2 tbsp of almond butter or peanut butter
5 tbsp of cacao powder
What do I do?
Put all the ingredients in a food processor and blend. Pour the dough in a baking form of your choice or simply spread it on baking paper. Bake on 190 – 200 degrees for about 30 minutes depending on how thick your cake is. The cake will be a heavy and moist inside, specially when still warm so don’t let it trick you. Personally, I enjoy the cake most the day after, after it was resting in the fridge overnight, but it’s also nice warm. You can store it in the fridge for several days.
For the blueberry chocolate custard:
250 ml milk of your choice, I used rice and soy milk
1-2 tbsp corn starch
2 tbs maple sirup or honey
4 tbs blueberries
40 g of dark chocolate
Blend the milk, vanilla, honey or maple sirup in a blender until smooth and blue. Keep one small cup of the mixture aside. Warm up the rest of the blueberry mixture in a saucepan over a low heat. Meanwhile mix the corn starch with the blueberry mixture you set aside in a cup. When the milk is hot stir in the corn blueberry mixture, slowly until it turns into custard. At the end add the dark chocolate. It makes it even more creamy and smells divine!
Pour the custard over your cake and enjoy warm or cold.
Have a great day wherever you are!:)