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Raw Sweet Potato Pie

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!



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


For the Crust

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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!