(nut-free, plant-based)
Serves 2
Base
⅔ cup oat flakes (or for example hazelnuts)
4 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp gingerbread spice mix
pinch of sea salt
Filling
1 big sweet potato, peeled & steamed (or 1 ½ cup sweet potato puree)
½ cup coconut milk (kept in the fridge)
¼ cup coconut oil, melted (preferably mild taste)
2 ripe bananas, cut to pieces
5-8 tbsp maple syrup or some stevia
1 ½ – 2 tsp gingerbread spice mix (or 1 tsp ceylon cinnamon, ½ tsp ground ginger, ½ tsp ground cardamom)
- 2 tablespoons almond butter, if you like
Dish size: 15 x 15 cm / 6 inches
Base
Place the oast or nuts into a blender and blend until crust. Pour the crust into a bowl and stir in maple syrup, coconut oil and salt. The mixture should be now easily moldable so that you can create a ball from it. Cover a dish with a parchment paper and press the dough onto the bottom of the dish.
Filling
Place the sweet potato cubes, coconut milk (the white thick paste) and coconut oil into the blender and blend until smooth. Add the rest of the ingredients into a blender and blend until smooth. Taste and add some of the spices or sweetness, if desired. Pour the mixture into the dish on top of the base crust. Freeze for a few hours until solid. Take pour of the freezer and let thaw for 15 minutes before serving.
