- 3 sweet potatoes
- 1 cup of almonds
- 1 cup of pecans
- 1 cup of buckwheat
- 1 cup medjool dates
- ½ cup of water
- ¼ cup maple syrup or organic honey
- 3 tablespoons raw cacao
- 1 tablespoon cinnamon
For the icing-
3 cups of coconut milk – left in the freezer for 1 hour
¼ cup of raw honey
1 tablespoon of cinnamon
1 cup of pomegranates
Preheat oven to 180C
Peel the sweet potatoes and cut into bite sized cubes and steam for about 20 minutes until soft.
While they steam place the nuts into a food processor and blend for a minute or so until a flour forms, then place the floury mix in a bowl with the cinnamon, maple syrup and buckwheat and stir together.
Once the sweet potatoes are soft place them into food processor with the pitted dates and water. Blend until smooth and creamy, before stirring in the flour mix.
Grease two cake tins with coconut oil and place the cakes in the oven for about 30 minutes, until you can pull a knife out of the centre clean. Then leave to cool before icing.
As the cake cooks, make the icing. Simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about 5 minutes until fluffy. Then add the honey and cinnamon and whisk again. Once the cakes have cooled, put half the icing between the two cakes and half of the pomegranates. Then ice the top and sprinkle the remainder of your pomegranates.