With the holidays just around the corner, it's time to start thinking about recipes that satisfy and also nourish! This Chocolate Cake with Sweet Potato Frosting is not only healthy but also decadent and delicious! Enriched with Moringa and Cordyceps, this is a nutrient dense treat for the whole family to enjoy!
Recipe:
CRUST:
- 175g/6oz plain flour
- pinch salt
- 85g/3oz vegan block or another vegan alternative to butter, cubed
- 2-3 tbsp cold water
FILLING:
- 2 large sweet potatoes cut finely
- 1 large white sweet potato cut finely
- 2 teaspoon Anima Mundi Moringa
- 2 teaspoon Cordyceps
- 2 cloves of garlic chopped
- thyme
- 1 tsp miso paste
- 1/2 cup coconut oil or EVO divided
- Salt and pepper to taste
- 200 gr Basil pesto keep
Some aside for serving
- Using a food processor, add the flour, salt, and butter and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Add only enough water to bind it, and then stop
- Roll out the dough and line the tin, resting the pastry case in the freezer for 30 minutes before baking. Keep any extra aside for decoration; you can use a cutter to make a lattice or tiny leaves.
- While the pastry rests, mix the basil pesto with Animamundi magic.
- In a large pan, lightly fry the garlic, melting 1/2 oil and the miso together in the pan, and add herbs, salt, and pepper to your liking.
- Add the potato slices and fry on a very high flame briefly. They must not become soggy.
- Prepare the oven at 200°C
- Add the slices to the crust in the tin and layer with pesto
- Decorate the pastry with lattice and shapes if you want. If you are cutting small leaves, add them over the pastry towards the end of the baking
- Bake for 15 minutes at 200°C and then lower to 170°C for 30 minutes circa.
- Add some more pesto on top before serving.
