Method
Cake ground:
Soak dates for an hour. Combine soaked dates, almonds and almond butter and mix in a food processor. Fold puffed quinoa in. Press the mixture onto bottom of an 18 cm diameter cake tin.
Filling:
Peel sweet potatoes and cook until soft. Puree all ingredients (except cranberries) in a food processor and mix till smooth, fold cranberries under. Transfer the filling on top of the bottom layer and cool for 2 hours.
Icing:
Mix all ingredients for the topping in a small bowl and spread over cake. Cool again for 30 minutes.
