Sweet Potato Toast with Plum Cocoa Spread and Berries

Ingredients

• 70 g dried plums
• 300 g sweet potatoes
• 1 tsp cocoa powder (strongly defatted)
• 1 tbsp ground hazelnuts
• a pinch cinnamon
• 1 tsp apple syrup
• 100 g raspberries

Instructions

1. 1.

   Cover dried plums with water and let soak for about 30 minutes. Then drain a little and blend finely with an immersion blender.

2. 2.

   Peel, wash, and slice sweet potatoes into about 4–6 rounds. Bake slices in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for approximately 8–10 minutes.

3. 3.

   Meanwhile roast nuts in a hot pan over medium heat for 3–4 minutes. Cool for 5 minutes, then mix nuts, cocoa powder and cinnamon. Stir in plum puree and apple syrup.

4. 4.

   Wash raspberries and pat dry. Spread the toast slices with the spread, top with raspberries, and serve.