Sweet Potato Pie

This was inspired by the idea of a pumpkin pie…not that I have actually tasted one!!!

Pie Base
1 cup almond meal
1 cup dates (130g)
1 cup dessicated coconut
Add water as needed

Puree the dates (with as little water as possible) and then add the almond meal and coconut. Add enough water to make a sticky dough. Press into lined cake tin (line with baking paper).

 

Pie Filling
500g (raw weight) sweet potato
1 cup dates (130g)
1 cup dessicated coconut
1 1/2 tsp vanilla essence
1/2 cup coconut oil
Add water as needed

Peel, chop and cook the sweet potato. Puree the dates with a little bit of water. Add the pureed dates to a blender with the cooked sweet potato, melted coconut oil, coconut and vanilla essence. Blend thoroughly. Pour over the base and place in the freezer.

 

Pie Topping
1/4 cup coconut oil
1/2 cup cocoa/cacao
3 Tbs granulated stevia

Mix the stevia and cocoa in a bowl. Melt the coconut oil then rapidly stir it through the dry ingredients (don’t worry if it tastes a bit grainy, this disappears once it has set). Take the pie out of the freezer and spread the chocolate topping evenly over the top. Cover with cling wrap and place back in the freezer to set. It will need around 4 hours or so in the freezer. It keeps well in the freezer, so it can be sliced up and then portions removed from the freezer just prior to eating.

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