|30 min||15 min||16|
|1 cup whole||Almonds, raw|
|1 cup||Oat flour|
|1/4 cup hulled||Hemp seeds, shelled|
|1/4 cup||Honey, raw (or maple syrup if vegan)|
|1/4 cup||Coconut oil|
|13 date pitted||Medjool date|
|2 1/2 tsp||Cinnamon|
|3/4 tsp||Sea Salt|
|1/2 tsp||Nutmeg, ground|
|1 dash||Cardamom, ground|
|2/3 cup||Coconut oil|
|1/3 cup||Maple syrup, pure|
|171 gm||Sweet potato purée, canned|
|1 dash||Ginger, ground|
Preheat oven to 350°F.
In a food processor, pulse the almonds and hemp seeds to a ground texture (not as fine as a flour). Add oat flour.
Slowly add in honey, 6 dates, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/2 tsp salt and 1/4 cup coconut oil. Mix until combined, you'll be left with a sticky mixture.
In a well greased (with coconut oil) baking pie dish, pour the crust mixture and evenly spread to coat the bottom, gently pressing to form the crust to the bottom and up the sides. Bake for 5 minutes or until just golden brown and nuts are fragrant.
In a high-speed blender or food processor, pulse pecans to get ground texture, follow with baked sweet potato, 1/3 cup coconut oil, maple syrup, 7 dates, and remaining cinnamon, nutmeg, ginger, salt, and water.
The texture should be very thick, creamy, and sweet- adjust seasonings here to taste.
Take the hardened and baked pie crust out of the oven, pour the filling into the crust, and arrange whole pecans evenly on top, drizzle with remaining maple syrup and a dash of cinnamon.
Bake for 20-25 minutes or until firm. Enjoy warm!