INGREDIENTS
- La Granja Vegan Carrot, Yuzu & Cereal Cookies
- 120 g margarine
- 200 g sweet potato
- 100 ml evaporated milk
- 200 g cream cheese
- 3 sheets of gelatin or agar-agar
- Sweetener to taste
- Juice of half a lemon
ELABORATION
- Preheat the oven to 200°C with top and bottom heat. While the oven is heating, wash the sweet potatoes well to remove all dirt. Place the sweet potatoes on a baking tray lined with parchment paper and bake them for about 50 minutes. Once the sweet potatoes are cooked and tender, let them cool to room temperature.
- Crush the entire pack of La Granja Vegan Cookies and mix with the melted margarine. Line a removable 18-20 cm pan with the mixture and refrigerate.
- Hydrate the gelatin sheets in cold water for 5–6 minutes. If using agar-agar, follow the package instructions. Once hydrated, place the gelatin in a cup with some lemon juice and heat in the microwave for 30 seconds until melted.
- In a bowl, combine the peeled sweet potato, cream cheese, evaporated milk, melted gelatin sheets, and sweetener to taste. Blend all the ingredients with a hand blender until smooth and homogeneous. We recommend tasting the sweetness and, if you want it sweeter, add a little more sweetener.
- Pour the mixture into the pan over the cookie base and let it rest in the fridge for at least 4 hours.
