Catch Me This Weekend!

Catch me this weekend with banging booch and poppin plant based eats!

If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!

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Slow Cooker Sweet Potato Pudding Cake

You ever heard of hot fudge pudding cake? Well, this is better! The pictures don’t do it justice!

The pictures literally do not do this delectable slow cooked goodness the justice that it truly deserves. Growing up my mom used to make this hot fudge pudding cake, that had this moist chocolate cake on top, and this decadent chocolate fudge sauce on the bottom. This is simply an ode to a childhood memory but with my grownup favorite flavor!

It’s one of the easiest cakes you can make and damn near fool proof.

It starts off with you lathering your dish with Earth Balance or your favorite baking oil; pouring in the cake batter, sprinkling a healthy helping of sugar, spice, and everything nice. Then… you pour hot water on top.

I promise you it’s not as crazy as it sounds, you end up with this delicious sauce that you can enjoy with your equally delicious cake.

Sweet Potato Pudding Cake

Cake batter:

1/4 cup Sweet potatoes, mashed

1/2 cup Sugar

1 1/2 tbls Earth Balance, melted

1 tbls Condensed coconut milk *optional*

1/2 cup of Almond milk

1 tsp Cinnamon

1 tsp Vanilla extract

2 tsp Baking powder

1/2 tsp Sea salt

1 cup Unbleached all-purpose flour

Sauce:

3/4 cup Brown sugar

1/4 cup Sweet potatoes, boiled

Dash of Nutmeg

1/2 tsp Vanilla

1/4 tsp Sea salt

1 1/4 cup Water

In a medium bowl, mix together flour, salt, cinnamon, and baking powder. When mixture is combined, add the rest of the cake ingredients, mix until smooth, and pour into a well greased crockpot dish. In a small bowl, mix brown sugar, nutmeg, and salt. Sprinkle the sugar mixture on top of the cake batter DO NOT mix into the batter. Alrighty… so this next step isn’t probably the smartest but if you’ve got faith in your appliances… by all means. I placed the cooked sweet potatoes with vanilla into a blender with boiling water and blended until it’s was very smooth. Pour the hot sweet potato mixture, slowly, over the cake. Place the lid on your crockpot, set to high and cook for 2hrs 30min-3hrs. If it’s not gooey in the center it’s all good!

I would let it cool for at least 20 minutes, but it’s an amazing treat with some almond ice cream!

Purple Yam Pie

Tired of the same ol sweet potato pie every year that your Auntie makes? Look no further than this eye catching masterpiece.

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Purple yam pie
2 purple yam
1/2 cup butter
1/4 cup aquafaba
1 can condensed coconut milk
3/4 cup brown sugar
2 tbls corn starch
1 tsp cinnamon
1/4 tsp nutmeg
Crust
1/2 cup Brazil nuts
1/4 cup buckwheat groats
1/3 cup toasted coconut flakes
2 tbls oats
5 gram crackers
1 tbls chia seed
1/4 cup sugar
1/2 cup melted butter
Coco whip
1 can full fat coco milk
1 tsp evaporated cane juice
Dash of nutmeg
A dash of cinnamon
Roast whole yams for about 45 min on 375 F turning them half way through.  When finished let them cool down until they’re cool enough to handle with your hands so that you can peel the skin off. In a blender, mix together melted earth balance or coconut oil, aquafaba, condensed coconut milk, brown sugar, cornstarch, and spices.  In a large mixing bowl mash the yams until they’re a smooth consistency.  Slowly mix in wet ingredients until blended and use a hand mixer to beat everything smooth. Pour into crust and bake at 325 F for 1 hr. Let cool for at least an hour and top with the spiced coco whip.
Crust
Place all dry ingredients in a blender or food processor and blend until it reaches a sandy or desired consistency. In a medium mixing bowl mix together earth balance or coconut oil with the dry blended mix until it mixture can hold to itself.  Dump mixture into pan of choice (I used a 8 in round cake pan) and press down evenly and firmly.  Bake crust in over at 325 for 10 min.
Coco whip
Place a can of full fat coconut milk in the fridge for at least 8 hrs. DO NOT SHAKE CAN BEFORE YOU OPEN IT.  Open the can and scoop all of the fat into a small mixing bowl and whip on high with an electric hand mixer until stiff. Add sugar and spices and whip until mixed.  Place in fridge for 20 min to let set again. Then it’s ready to be used on top of your pie