1- Using a cookie cutter, cut out three brioche rounds.
2- Peel and cut the sweet potato into large cubes. Cook it in boiling water for about 15 minutes.
3- Soak cashews in warm water for 10 minutes.
4- Remove the pits from the dates. In a blender, blend the sweet potato, the drained cashews, the pitted dates with half a glass of coconut milk. Add coconut milk or sweet potato to obtain the consistency of a thick paste.
5- In a plate, place the first slice of brioche, a spoonful of the preparation, then some fresh fruit.
6- Repeat this operation three times.