Sweet Potato Pecan Pie!

This is a YUMMY recipe you can share with family during the holidays! Sweet potatoes are filled with Vitamin A fantastic for skin health!

Pumpkin Brownie Crust

INGREDIENTS:

• 1 cup almond meal

• 1 cup shredded coconut

• 1 cup pecans

• 1 cup pitted meedjol dates

• 1/2 cup + 1 tablespoon cacao powder

• 1 1/2 teaspoons vanilla bean powder

• 1 teaspoon water

• 1/8 teaspoon himalayan salt

Grind the almonds and coconut in a food processor into crumbs. Add the rest of ingredients and process until they're all ground down and the mixture forms a dough. Press into an pie pan. Set aside.

Sweet Potato Frosting

• 1 1/2 cups packed, diced sweet potato

• 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins

• 1/4 cup soak water

• 2 1/4 teaspoons pumpkin pie spice

• 1/2 teaspoon pure vanilla extract

• 1/4 cup melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Caramel Chocolate Drizzle

• 2 tablespoons maple syrup

• 1 tablespoons raw cashew butter

• 1 tablespoon + 1 teaspoon cacao powder

• 1/4 - 1/2 teaspoon cinnamon

• 1 tablespoon melted coconut oil

Whisk all ingredients together in a pipping bag. Drizzle over the chilled brownies.

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