1/3 cup raw cacao powder, plus more for dusting, optional
Coconut water, optional
2 1/2 cups raspberries, thawed if frozen
Juice of 1/2 lemon
2 tablespoons maple syrup or honey
1/2 teaspoon rose water
3/4 cup pistachios, coarsely chopped
Calories per serving 356
Fat per serving 20g
Saturated fat per serving 4g
Cholesterol per serving 0mg
Fiber per serving 13g
Protein per serving 8g
Carbohydrates per serving 42g
Sodium per serving 24mg
Iron per serving 1mg
Calcium per serving 66mg
How to Make It
Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.
Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth.
In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve.