Almond Breeze Purple Sweet Potato Slice

Purple Sweet Potato Slice

Recipe created by Almond Breeze Australia

Image credit: Fettle Vegan




  • 1 1/2 cups cashews
  • 1 cup skinless almonds
  • 1 cup pitted dates
  • 3 tbsp coconut oil


  • 2 1/2 cups purple sweet potato
  • 3/4 cup Original Almond Breeze
  • 3 tbsp maple syrup or honey
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt



  1. Soak cashews and almonds in warm water for one hour. Drain the liquid and pour the nuts into a food processor with dates, coconut oil and process until a sticky crust forms
  2. Press mixture into a lined 9x9inch baking dish and freeze to set the crust


  1. Peel the purple sweet potatoes and place into a large pot of water and bring to boil. Cook until tender and then remove from water and cool completely
  2. Blend in the food processor with remaining filling ingredients and combine until smooth
  3. Pour the mixture over the cooled crust and replace in the freezer to firm
  4. Once firm, slice into squares and enjoy!
Serves 12
Prep Time 1.5 hours