Salted Caramel - one of my favorites next to Vanilla
I remember this one instant cream my mum used to make.
It was just a powder she whisk into milk. It was not even with cooking.
So very instant. But also very yummy, haha.
It was called "Paradise Cream".
And I ALWAYS wanted the caramel flavor one.
I recently was SO happy with my sweet potato chocolate mousse I made for the first time,
I thought,... "would caramel work as well?"
And the answer is YES, it works.
Sweet potato is also great for making Caramel Mousse. YEAYYYY...
Who had thought that I turn to a sweet potato lover!
At least when it comes to a dessert :-)
Sweet potatoes are a great source for Vitamin B6 and Magnesium.
Vitamin C, iron and calcium are also a part of it.
Sweet potato is high in fiber and antioxidants.
Fiber is great for your digestive track and antioxidants protect your body from damage.
And dates are also a great source for B6 and Magnesium.
Dates actually contain even more magnesium than sweet potatoes.
Dates are a natural sugar the body needs. Natural glucose your body will love.
Specially your liver will love it.
This recipe is very simple to make.
It is just for one serve, but it is a generous serve of the mousse.
All you need is:
150g sweet potato - skin removed and steamed until done
70g/ approx. 5-6 small dates - stone removed
1/2 a vanilla pod*
1/4 tsp pink Himalaya salt
130ml unsweetened almond milk**
* I would stick with real vanilla and not vanilla sugar or essence. To keep it really healthy.
Get a fresh vanilla pod and use half of it. The paste inside is what you are after!
But don't throw away the skin. Add to a glass with some raw and coconut sugar and let it be.
I always add my vanilla skins to my sugar glass - after a while you have perfect vanilla sugar.
But I also add a bit of the vanilla paste. But sure the skin.
When they dry out, you can use this skins also when you cook porridge or something like that.
Just add the skin to the porridge when you cook it, that will give a nice vanilla flavor to it. I just love it.
**I choose almond milk this time. But you can use whatever plant based milk you like.
The almond milk worked great for me.
Directions:
1. steam the sweet potato. Remove skin, cut into smaller chunks and steam until done. Cool down.
2. Add all ingredients to a food processor and process until you get a smooth creamy consistency.
3. Add to a glass jar or other container and refrigerate over night.
4. ENJOY :-)
Tip: I really liked it served with strawberries. This really is a nice combination.
You also can sprinkle some chocolate sprinkles and coconut for decoration if you like.