Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Sweet Potato Cocoa Cake

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This cake has been a go to this holiday season.

Ingredients:

3/4 cubbed sweet potatoes

1/2 cup water

1/4 cup maple syrup

1 Tbsp Apple Cider Vinegar

2 tsp vanilla powder

1 cup spelt flour

1/3 coconut sugar

1/4 cup chocolate chips (I used dark chocolate)

1/4 cup chocolate powder

1tsp baking sola

1 tsp baking powder or cream of tartare

Toppings:

Persimmon Jelly

2 Persimmons

1/4 tsp xantham gum

Pell the persimmons and put in a food process. Mix and then add the gum. Mix a little more and let it set in the fridge for 10 minutes before putting on the cake

Coconut whipped cream

1 coconut milk can

1 Tbsp maple syrup or 1 Tbsp coconut sugar

Set the can in the fridge for a minimum of 1 hour. Then open the can and with a spoon carefully take off only the top part. Add the sweetener of choice and mix by hand of with an electric beater.

Yogurt and pumpkin spice powder

Preheat the oven at 350F.

In a food processor put the first 5 ingredients in and mix. then add the rest of them. Put in a non stick cake pan and cook for 25. Let it rest our for at least 10 minutes and more if you want a less fudge cake. Add the topping of choice.

Spelt cookies