The mild taste and satisfying crunch of reconstituted yacon is complemented by a delectable sweet citrus-spice filling. Serve with a good non-dairy vanilla ice cream, or make the raw version below and keep this recipe 100% raw. An impressive gourmet dessert with gorgeous flavor notes that are not to be forgotten!
 |
1 Tbsp Navitas Naturals Yacon Syrup |
|
1 1/2 Tbsp Navitas Naturals Coconut Oil |
| ¼ cup almond flour (or finely ground cashews) | |
| ¾ cup Hempmilk, or other non dairy milk beverage, or Simple Hempmilk | |
| 1 tsp vanilla extract, or 1 vanilla bean | |
| ½ banana |
|
24 Large Navitas Naturals Yacon Slices try to pick larger, rounder slices |
|
1½ Tbsp Navitas Naturals Yacon Powder |
| 2 cups orange juice, or enough to immerse yacon slices | |
| ¼ tsp nutmeg | |
| ¼ tsp cinnamon | |
| ¼ cup raisins | |
| ½ tsp orange zest | |
| ½ cup walnuts |
Make the ice cream (optional): Combine all ingredients in a blender and blend until smooth. Place into a large bowl and freeze for 2-4 hours, or until frozen. Can be made the day before, or simply use store-bought vanilla ice cream of choice. Stir once during freezing to keep soft.
Soak: In a large bowl, pour orange juice over yacon slices until submerged. Allow to reconstitute for one hour.
Combine: In a food processor, combine walnuts, raisins, yacon powder, nutmeg, cinnamon, and orange zest. Process until a sticky filling has formed. Remove from processor and knead to combine ingredients completely, if necessary.
Assemble: Remove Yacon Slices from orange juice and blot on a paper towel to remove any extra juice. To make the raviolis, place a small teaspoon of the filling into the center of a yacon slice. Top with another yacon slice, and pat the edges slightly to form a ravioli. Repeat until all yacon slices are used.
Serve: Place 3 to 4 raviolis on a dessert plate, and top with a scoop of vanilla ice cream. Drizzle with extra yacon syrup and dust with orange zest, if desired.
Makes 12 raviolis, serves 2-4
Submitted by: Julie Morris – www.JulieMorris.net
