….Hallelujah in the Middle! If you ask a Jamaican what this famous phase relates to they will tell you it is the ending of a riddle that relates to the delicious Jamaican Sweet Potato Pudding. Indeed that pudding is in warrant of high praise. This is a spin on that pudding to make a mostly raw version taking the best of those ingredients and the method of making raw desserts to create a healthier version.
Sweet potatoes can be grown in the UK. They need warm, sheltered conditions outside or grown under glass. They will now almost be ready to be harvesting from the garden so in addition to baking them or adding them to soup try using them in a gorgeous dessert!
2 cups Coconut Flakes (not desiccated coconut)
Dessert Spoon Coconut Oil
1tsp Vanilla paste (optional)
(You can add a pinch of sea salt if you wish)
1 cup of pecan nut
1 cup of walnuts
1/4 cup finely chopped dates
1/4 tsp vanilla paste
A pinch of sea salt
3/4 cup coconut butter
1 cup water
1/8 cup sweetener of choice (agave/honey)
1/8 cup of dates
1/8 cup of raisins
1 dessert spoon ground cinnamon
1 tsp vanilla paste
1/2 tsp grated fresh ginger
1/4 tsp ground nutmeg
2 tsps white rum (optional)
3 cups cubed and cooked sweet potato
1/2 cup soaked cashew/walnuts
1 cup coconut milk
2 tsps sweetener of choice (agave/honey)
Pinch of sea salt
1/2 tsp lecithin
1/4 cup coconut oil
MAKING COCONUT BUTTER
Coconut Butter. You can buy it, but it’s really easy to make and you can ensure all your ingredients are organic.
Melt the coconut oil (if solid) and then put all the ingredients into a food processor. Blend for a couple of minutes (it takes a 2-3 mins in a high speed blender or 15 mins in a standard food processor). It will turn into a paste before it becomes a creamy butter consistency but keep going and it will get there. Use coconut flakes as desiccated or fresh doesn’t work.
MAKING THE CRUST
For the crust, put all the ingredients into the food processor and blend until crumbly. Grease a cake tin with the coconut butter and then tip the ingredients in and firm down.
MAKING THE FILLING
After cooking the sweet potato, dip them in lemon juice for 5 seconds to prevent darkening. Let them cool.
Blend all ingredients in the food processor until smooth. You can save some of the raisins to stir into the mixture to keep them whole which is typical in the traditional pudding. Pour into the tin over the crust.
MAKING THE TOPPING
For cream, blend ingredients together, drizzle over the filling and freeze for 3-4 hours until firm.
Let me know if you try it, or if you have another great variation on this dessert. Would love to hear.