Sweet Potato Toasts With Warm Chocolate Pumpkin Mousse And Banana Chia

• Sweet potato
• 1 teaspoon Coconut oil
• 1 small quater pieces Roasted kent pumpkin(skin peeled and cooked with coconut oil)
• 2 teaspoons Callibaut cacao powder
• 1 teaspoon Honey
• 1 pinch Mace powder
• 1 Banana
• 1 tablespoon Chia seeds
• 1 pinch Cinnamon
• 5 fresh mint leaves
• Filtered water

1. Cut the sweet potato into three thick slices.
2. Spread coconut oil on a medium heated pan and cook the sweet potato slices for five minutes on each side or until they are between hard and soft.
3. Combine the roasted pumpkin, callibaut cacao powder, honey and mace powder in the food processor and mix them while adding filtered water bit by bit until mixture is smooth.
4. Cut the banana into thin slices and coat them with chia seeds.
5. Place the sweet potato toasts on a plate with toppings and with a garnish of cinnamon and mint. Enjoy

sweet potato, coconut oil, quater, cacao powder, honey, banana, chia seeds, cinnamon, mint, filtered water

Taken from food52.com/recipes/76279-sweet-potato-toasts-with-warm-chocolate-pumpkin-mousse-and-banana-chia (may not work)