Hello purple sweet potato lovers! I've got something that might interest you. Have you thought of making healthy treats from your favourite vegetable? This crazy nice cream cake is totally guilt free as it's made from just a couple of healthy wholesome ingredients. Base is made from oats and almonds. Purple layer is just bananas, steamed purple sweet potato and a few blackberries. And yellow layers is bananas and mangoes of course. With a pinch of turmeric to make it even more yellow. Don't you just love this amazing colour combo? I love yellow red and purple together. Add some red toppings for a total colour explosion. Yes this nice cream cake will taste healthy-ish but the colours make up for it. Enjoy it any time of the day. If you love having nice cream for breakfast, this is definitely a great healthy option for you.
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Mango purple sweet potato nice cream cake
- Yield: 16 pieces 1x
Description
A healthy frozen nice cream treat with very interesting flavour combination. Aren't those colours beautiful?
Ingredients
- For the base:
- 15 big soft medjool dates
- 1 and 1/2 cup of gluten free oats
- 1 cup almonds
- 2 tbsp tahini
- 1/8 tsp himalayan salt
- For the yellow layer:
- 2 cups frozen mango chunks
- 3 frozen bananas
- 2/3 tsp turmeric powder
- 2-3 tbsp agave nectar
- splash of almond milk
- For the purple layer:
- 1 and 1/2 cup frozen steamed purple sweet potato
- 1/2 cup frozen blackberries (or blueberries will work as well but you might get a different shade of purple lol)
- 3 and 1/2-4 frozen bananas
- 2 tbsp agave nectar
- toppings:
- strawberries
- redcurrants
- mango chunks
- millet puffs
Instructions
- To make the base just blend oats, almonds, dates and tahini together. It’s easier to do this in a food processor than in a blender, so I hope you’ve got one. Blend them all until you get sticky “dough”.
- Line the bottom of your cake tin with with cling film or baking paper (I used 20x20 cm square tin). Press the base mixture into the cake tin and compress it until you get an even layer. Pop the cake tin into the freezer for one hour.
- To make the yellow layer just blend frozen bananas, mango chunks, turmeric powder and agave nectar with a splash of water. Transfer the nice cream onto the almond oat base. Refrigerate for at least 8 hours (or 2-3 hours on fast freeze). Now blend all the ingredients for the purple layer, transfer the nice cream onto the yellow layer and again, refrigerate for at least 8 hours (or 2-3 in a fast freeze compartment if you have one.
- It’s ready! I topped mine with mango chunks, redcurrants, strawberry slices and millet puffs.
- Category: Dessert
- Cuisine: Vegan
Keywords: cinnamon pancakes, curry, potato cauliflower curry, vegan curry, vegan comfort food, mango, nice cream, purple sweet potato
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