Sweet Potato Raspberry Parfaits with ginger whipped cream
Author: Yasea Hewson
Ingredients
Sweet Potato Puree:
3 cups sweet potato peeled chopped
¼ cup filtered water
1 TBs cinnamon
half nutmeg grounded
1 TBs mable syrup or sweeter of choice
pinch himalayan salt
Ginger Whipped cream:
1 cup cashews soaked , rinsed ,drained
1 cup filtered water
½ cup coconut oil , melted
3 TBs grated ginger
2 TBs table syrup or sweetener of choice
pinch himalayan salt
Raspberry layer:
1½ cups raspberries (if frozen thaw)
¼ cup table syrup
Instructions
Sweet Potato Puree:
Place sweet potato, cinnamon ,nutmeg, salt in food processor blend to a puree mix adding water as you go.
Ginger Whipped cream:
Place all ingredients in food processor and blend to creamy texture .
Then place in bowl and chill until set.
Raspberry layer:
Place all ingredients into food processor and process until puree , can leave it a bit chunky your choice .
Assembly:
In a parfait glass , place a layer of the sweet potato puree, a layer of the raspberry puree , a layer of ginger whipped cream , then a sprinkle layer of walnuts, then repeat layers , add walnuts as topping . made with great Love
Notes
For grounding l always grind by hand my spices n herbs as it feels so good to do and you really smell the spices.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vegan-dessert/