Popular Conditions & Diets
Ingredients
10
Time
20m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
10
Time
20m
Serves
4
1 cup
Raw Cashews
soaked overnight
1 1/4 cup
Sweet Potato
peeled and diced
1 cup
Water
1/3 cup
Pure Maple Syrup
1/4 cup
Unsweetened Cocoa Powder
1 Tbsp
Dessert
Vegan
Coconut Oil
2 tsp
Cinnamon
1 tsp
Chili Powder
1 tsp
Vanilla Extract
1/4 tsp
Fine Sea Salt
1
Bring a medium pot of water to boil and set a steamer or sieve on top. Steam the sweet potato, covered for 10-15 minutes until fork tender. Let cool for 5 minutes.
2
In the meantime, blend the cashews and water in a high-speed blender until smooth and creamy. Tip: start on low speed and gradually increase speed to high, using a spatula to scrape down the sides at you go.
3
Add sweet potato and all remaining ingredients to the blender (along with cashew cream) and blend until smooth, scraping down blender as necessary.
4
Although this recipe can be served warm, it is best served chilled. I recommend chilling in the fridge for at least 30-60 minutes before eating. Top with desired toppings and enjoy!
5
Keeps well in an airtight container in the fridge for up to 5 days.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
