INGREDIENTS

Filling:

• 2/3 cup coconut oil

• 3 tblsp maple syrup

• 1/3 cup coconut milk

• 2 tblsp carob powder (I source mine here)

• ¼ tsp Himalayan pink salt

• 2 sweet potatoes

• ½ tsp cinnamon

• ½ tsp nutmeg

• 1 cup macadamia nuts

• 1 tsp vanilla extract

•  

Base:

• 1 ¼ cup desiccated coconut

• 1 tblsp carob powder

• 3 tblsp coconut oil

• ½ cup almond flour

• 3 tblsp maple syrup

• ¼ cup rice flour

• 1/3 cup chopped dates

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METHOD

1. Preheat the oven to 200 degrees and prepare a round 8in cake tin with greaseproof paper

2. Place the sweet potatoes in a medium sized pot with hot water and boil until soft and cooked, about 15 minutes. Next, drain the potatoes, peel the skins off and mash until very smooth and set aside in a bowl

3. Spread out the macadamia nuts on a large baking tray and bake for 5 minutes in the oven, they really don’t need long until they  start to brown and smell really delicious, so don’t forget to watch them

4. Next, start preparing the base, add a little boiling water to the chopped dates, just enough for them to soak for one minute, melt the coconut oil and blitz with the soaked dates and maple syrup

5. Add to the rest of the base ingredients to the date mixture, mix really well until all combined, then spread out in the cake tin

6. Bake the base for 15 minutes so it is dry but not too crispy, and make sure to keep an eye on it so it doesn’t burn, set the base aside to chill completely while you make the filling

7. Mash the potatoes and set aside

8. In the bullet or processer blitz the macadamia nuts until mostly fine and broken into a into a nut powder, add the mashed potato and the rest of the cake ingredients, mix everything well and scoop/tip into the chilled cake tin, smooth out the top, decorate with chosen nuts and any other choices,

9. Place in the fridge and rest until fully cold and slices can hold their form, normally a minimum of 1 hour

10. Enjoy topped with coconut cream, a drizzle of honey and a hot cup of tea!