Chocolate sweet potato pie made without refined sugar. Delicious, easy, and good for you.
Preheat oven to 350 degrees F.
To make the crust, place the dates in a food processor fitted with an S blade and process until they're chopped into medium-fine pieces.
Add the oats, pecans, and salt and pulse a couple times to distribute.
Add 3 tablespoons of the water and process until it all begins to stick together a little, adding more water as necessary.
Press into the bottom and up the sides of an 8-inch pie plate.
Bake the empty crust at 350 degrees F for about 9 minutes. The set aside to cool.
Place all filling ingredients in a high powered blender and process until very smooth. It will also be quite thick. Continue to process for about a minute. The mixture may heat up, but that's OK.
Pour the filling into the baked and cooled crust and spread evenly.
Spread the toasted pecans on top.