Chocolate Sweet Potato Pie
Chocolate sweet potato pie made without refined sugar. Delicious, easy, and good for you.
Ingredients
Crust
- 10 large pitted dates
- 1 cup quick cook or instant oats
- 1/2 cup pecans
- 1/2 teaspoon salt
- 3 to 6 tbsp water
Filling
- 3 cups cooked sweet potato about 3 medium
- 1/2 cup quick cook or instant oats
- 1 cup large pitted dates
- 1/4 cup potato flour or any gluten-free or regular flour
- 1/4 cup coconut milk
- 1/2 tsp salt
- 4 to 6 pkts powdered stevia
- 1/4 cup cocoa or cacao powder
Topping
- 3/4 cup toasted pecans
Instructions
Crust
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Preheat oven to 350 degrees F.
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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.
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Add the oats, pecans, and salt and pulse a couple times to distribute.
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Add 3 tablespoons of the water and process until it all begins to stick together a little, adding more water as necessary.
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Press into the bottom and up the sides of an 8-inch pie plate.
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Bake the empty crust at 350 degrees F for about 9 minutes. The set aside to cool.
Filling
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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.
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Pour the filling into the baked and cooled crust and spread evenly.
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Spread the toasted pecans on top.