4-5 Sweet Potato peeled
250 ml Almond Nut butter
125 ml Honey
250 ml Blue berries (fresh or frozen)
10 ml Salt
30 ml Carob powder (optional)
Put the Potatoes in a blender to chop it. When it is done, add the nut butter, honey and salt.
Blend together in blender. Add the berries (not chopped) to the mixture. Spoon into oven proof cups or muffin pan.
Bake for 35-40 min on 180˚C. Serve with Almond milk Custard.