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Serves
8
Author Notes
A vegan, paleo, and no-bake treat made with whole-food ingredients (that tastes, like, actually good). —Hungry Haley
Ingredients
- For the crust
6
Medjool dates, pitted and soaked for 1-2 hours
2 tablespoons
nut butter
1/2 cup
almonds
1/2 cup
pecans
1 teaspoon
sea salt
- For the filling:
1 cup
sweet potato, boiled and mashed
8
Medjool dates, pitted and soaked for 1-2 hours
2/3 cup
cashews, soaked for 3-4 hours
1/4 cup
coconut milk
1 teaspoon
vanilla extract
1/2 teaspoon
cinnamon
1/4 teaspoon
cloves
1/4 teaspoon
nutmeg
1 pinch
sea salt, for garnish
Directions
- Begin making the crust by pulsing the almonds, pecans, and sea salt in a food processor. Drain the dates and add to the food processor with the nut/seed butter of choice and pulse until nuts and dates are finely chopped – you don’t want any big chunks.
- Press the crust into a pie pan, filling the area of bottom first and then lining the sides as much as possible in an even layer. Refrigerate.
- Prepare the filling by draining the dates and cashews and tossing them into the food processor with the sweet potato and coconut milk. Pulse until smooth – now you really don’t want any chunks. Add the vanilla and spices and pulse again to combine.
- Pour the filling on top of the crust and use a spatula or knife to smooth. Sprinkle with sea salt and crushed pecan pieces.
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Freeze for 6-8 hours before slicing. Serve immediately and store leftovers in an airtight container in the freezer.
- Enjoy!
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