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on 30 Mar 2017 9:08 AM



  • 1 medium sweet potato, sliced in cubes
  • 30 mL (2 tablespoon) cocoa powder
  • 5 mL (1 teaspoon) vanilla essence
  • 30 ml (2 tablespoon) peanut butter
  • 65 mL(1/4 cup) vanilla almond milk.




1- Boil the sweet potatoes for about 15 minutes, then drain.

2- Combine the sweet potatoes, cocoa, vanilla, peanut butter and vanilla almond milk in the blender for about 1 minute or until the consistency is smooth.

* Can also be used as cake icing.
** Keep for about 4 days in the fridge.

You can also freeze the spread to keep it longer.

Nutritional value (per 15 ml)

30 calories
4g of carbohydrates
1g of lipids
1g of protein
9 mg of sodium
2g of fiber