They say the way to eat healthy is to eat the most colorful foods — well, these qualify, don’t they?
These nuts, native to Australia and Hawaii, are rich in fiber, magnesium, potassium, vitamin A, B vitamins, iron, folate, manganese, protein, healthy fats, and antioxidants.
That’s not all, the unique make up of the nut offers a wide-range of healthy benefits – some scientifically-baked, some just anecdotal including improved heart healthy, balanced sugar levels, support weight loss, boost bone health, support gut health, reduce inflammation, and increase the healthy of the brain, skin and hair, and even reduce stress.
And the nut tastes terrific in a creamy milk, which also lends itself beautifully to no-bake desserts like these cups!
makes 6 regular cupcake-sized cups or 12 small cupcakes
Purple Sweet Potato Layer
- 1/2 cup macadamian nut milk (I used this brand)
- 1/2 cup purple sweet potatoes boiled, peeled and mashed with a fork
Pitaya (dragonfruit) Layer
- Line a cupcake tin with paper liners or use a silicon mold.
- Boil purple sweet potatoes about 20 minutes, let them cool, then peel off skin and mash them up in a bowl with a fork. Blend or process 1/2 cup of potato with 1/2 cup macadamian milk.
- Blend 1/2 cup pink pitaya with 1/2 cup macadamian milk.
- Spoon the crust into each cup. Put it in the freezer for one hour.
- Spoon on the potato layer first; it is denser. Then add the pitaya layer, a bit more fluid. Then freeze the treats overnight.
- To eat, thaw 10 minutes and keep frozen until ready to eat! I piped whipped coconut cream with a 1M tip.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.