Vegan Purple Yam
Purple yam is one of my favorite desserts! Traditionally we bake the pastry cups then sweeten the purple yam with condensed milk and cook until thickened. But that way of baking is not going to agree with my digestive system – so I decided to make the vegan version of the Filipino traditional purple yam dessert. Here you go!
Recipe for the filling:
Ingredients
- 1 medium size purple yam cubed and peeled
- 1/4 cup coconut palm sugar or pure maple syrup
- 1/2 cup coconut cream, add more if desired
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- Place the potato in a mall stock pan, fill with water, enough to cover the potato. Boil until tender. Remove from heat, drain and transfer to a bowl. Add the oil and mash with a potato masher. Transfer to a blender, add coconut cream, cinnamon, vanilla, coconut palm sugar, blend until smooth. Set aside
Recip for the Crust:
Ingredients
- 1 cup cashews
- 1 cup dates
- 1 tablespoon melted coconut oil
Instructions
- Place the cashews in a food processor, pulse until chopped up well. Add the dates and oil, process until the dough starts to stick. Place 2 tablespoons of mixture in each mini muffin pan and press down to form mini cups. Place in the freezer for an hour. When ready fill each cups with purple yam mixture. Freeze for another hour or until firm. With an offset spatula, go around the muffin cups until they loosen and scoop them out of the pan. Sprinkle unsweetened coconut flakes on top.
Note:
An offset spatula is a long narrow tool that has a thin flat metal blade or paddle at one end. Is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan.