Sweet Potato Cashew Pudding
This recipe we swore never to reveal, but having been such a hit at brunch clubs and the Qnola launch event in June, we were finally persuaded. This really is one of the easiest breakfasts to make, and is definitely one of my favourites. It takes just as long as a smoothie to make, and tastes ten times better than your average yoghurt or milk, which can become monotonous and uninspiring by Wednesday morning. The cashews are high in healthy fats and protein and the sweet potato provides incredible fibre, as well as antioxidants and essential vitamins. What better way to start the day?
200g raw cashew nuts
2 Tablespoons of tinned coconut milk (using the solid part only)
¼ cup almond or coconut milk
1 Cup sweet potato, chopped and steamed
1 tablespoon vanilla extract
pinch of Himalayan pink salt
1 teaspoon cinnamon
1 teaspoon maca
3 tablespoons coconut oil, melted
1. Place the cashew nuts into a blender and add the solid part of the coconut milk, your nut milk of choice, the vanilla, salt, maca, cinnamon and blend for 2 minutes, until smooth.
2. Add the sweet potato and more milk or a little water if the mixture is too thick to blend smoothly. Add the coconut oil, then blend for a further 2-3 minutes on a high speed, until the mixture is completely smooth.
3. Pour into a bowl and enjoy immediately or store in the fridge for up to 4 days. Serve with berries, nuts, seeds and Qnola of choice.
+ Add a shot of espresso or cold brew coffee for a sweet macchiato variation
+ Add 2 tablespoons raw cacao powder for a chocolate version
+ You can also serve this as a nutritious dessert, or as a side for desserts, instead of whipped cream or ice cream.