INGREDIENTS :
Base (cover):
2 cups almonds
1/2 cup dates (pre-soaked for 20 minutes)
1/2 teaspoon cinnamon
pinch of salt
Cream:
5 cups of diced sweet potatoes
8 dates (previously soaked for 20 minutes)
1/3 cup apple juice (preferably fresh, cold-pressed)
1 tablespoon coconut oil
teaspoon pumpkin pie spice mix *
*You can buy pumpkin pie spice ready-made or make it yourself:
- 4 teaspoons cinnamon
- 2 teaspoons of ginger powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
PREPARATION:
Base (cover):
Place the almonds and cinnamon in a food processor and press the pulse button a few times to mix the ingredients.
Then add the dates to the food processor and blend until the mixture becomes sticky. Press the base mixture into a 22cm pie tin and leave in the fridge while you prepare the filling.
Cream:
Place all ingredients in a high-powered blender and blend on low speed until the ingredients are combined, then on high speed until the mixture is completely smooth.
Pour the filling into the mold over the base and leave the pie uncovered in the refrigerator for a few hours until it sets.