Brownies and nice cream
▪️3 medium sweet potatoes
▪️2/3 tablespoons of carob (depending on how chocolatey you like it - you can also use cacao or cocoa)
▪️a pinch of salt
▪️a pinch of bicarbonate soda.
▪️Put 2 coconuts through the masticating juicer and add the pulp of the coconuts to a glass oven tray and bake until golden
(you can also do this in a pan but you'll need to keep stirring it)
Save the coconut creme (for the nice cream)
Save the coconut water to add to the dates (and to drink what you don't use as its amazing)
▪️Once its all golden brown add to a food processor and wizz up until fine.
▪️Boil 3 medium sweet potatoes until soft and mash.
▪️Wash, soak and pit 15 dates (more if you like it really sweet) and blend with a small amount of water.
▪️Mix altogether with 2/3 tablespoons of carob (depending on how chocolatey you like it - you can also use cacao or cocoa) and a pinch of salt and a pinch of bicarbonate of soda.
▪️Spread in an oven / cake tray or on parchment paper then bake for 40 mins (we usually flip ours over half way)
▪️Leave on a cooling rack for 10 minutes before serving
Coconut creamè nice cream:
▪️Use the cream of the coconut that you put through the juicer from the 2 coconuts used in the brownies above.
▪️Wash, soak and pit 15 dates and blend these with 3 tablespoons of the coconut water until you have a soft caramel paste.
▪️Mix both of these together really well.
▪️Add to a freezer safe bowl and freeze for at least 5 hours.