- 200g soursop
- 25g sunflower seeds
- 6 dates, pitted
- 250ml vegan milk
- Handful of sesame seeds and coconut flakes for garnishing
- Soak the sunflowers seeds in filtered water overnight. The following morning discard the filtered water.
- Place the soursop, sunflower seeds, dates and vegan milk in a blender and combine well. Transfer to a serving bowl.
- Top the dish with sesame seeds and coconut flakes.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef