Nothing says the fall season is here like a scrumptious sweet potato pie. Even if you are cleansing, we wanted you to enjoy one of our favorite fall desserts, which is why we have this raw rendition!
- Prep Time:30m
- Total Time:30m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Crust
- 1 c raw walnuts
- 3 tbsp. raw agave
- 1 tbsp. virgin coconut oil
- 3/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- pinch of sea salt
For the Candied Walnut Topping
- 1 c raw walnuts, roughly chopped
- 2 tbsp. raw agave
- 1 tbsp. virgin coconut oil
- 1/2 tsp. cinnamon
- pinch of sea salt
For the Sweet Potato Filling
- 3/4 c coconut butter (not oil!)
- 3/4 c water
- 1/2 c raw agave
- 1 tbsp. cinnamon
- 1 tsp. alcohol-free vanilla
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. nutmeg
- 3 c sweet potato, peeled and chopped
Instructions
For the Crust
- Blend the walnuts in a food processor until they are finely chopped. Add the remaining crust ingredients and process until you get a sticky, slightly clumpy mixture. Press this mixture into the bottom of a 9" pie pan and place in the freezer to set.
For the Sweet Potato Filling
- Place all ingredients, except for the sweet potato, in a high speed blender and blend well. Add in the sweet potatoes and blend until you get a smooth consistency.
- Take the crust out of the freezer and pour the sweet potato mixture into the pie pan. Place it back in the freezer.
For the Candied Walnut Topping
- Mix all of the ingredients together in a medium bowl until the walnuts are evenly coated. Remove the pie from the freezer and sprinkle the walnuts evenly over the top of the pie.
- Place the entire pie back in the freezer for 3-4 hours so that it has time to set. Cut into 8-10 slices when fully frozen. Thaw 30 minutes before serving. Enjoy!
