INGREDIENTS
- La Granja Vegan Cookies with Carrot, Yuzu, and Cereal
- 120 gr. margarine
- 200 gr. sweet potato
- 100 ml evaporated milk
- 200 gr cream cheese
- 3 sheets of gelatin or agar-agar
- Sweetener to taste
- Juice of half a lemon
INSTRUCTIONS
- Preheat the oven to 200ºC with heat from both top and bottom. While the oven is heating, wash the sweet potatoes well to remove all dirt. Place the sweet potatoes on a baking tray 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 or agar-agar in cold water for 5-6 minutes. Once hydrated, remove them from the water and place in a cup with some lemon juice. Heat in the microwave for 30 seconds until the gelatin is melted.
- In a bowl, combine the peeled sweet potato, cream cheese, evaporated milk, melted gelatin sheets, and sweetener to taste. Use a hand blender to mix all the ingredients 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.
