RAW sweet potato pie

Crust

• 2 cups of the nuts of your preference ideally soaked for 8-10 hours and dried.
• 1 cup dates (soaked for at least 20 minutes and pitted)
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract 
• 1/2 tsp. sea salt

Filling

• 4 cups baked and flofy sweet potatoes 
• 1 cup of dates (soaked for at least 20 minutes and pitted)
• 1/2 cup coconut flakes 
• 1/8 tsp  allspice
• 1/8 tsp of powered cloves
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract or 1/2 of an organic vanilla bean, scraped

Topping (optional)

• 1 cup walnuts
• 1/4 cup raw honey
• 1/4 - 1/3 tsp. sea salt
• 1/2 cup coconut flakes

INSTRUCTIONS

Crust

1. Blend nuts and dates in food processor until fine.
2. Add spices salt and vanilla, and process until smooth. Add a Tablespoon of water if crust is too dry and crumbly.
3. Press into 8" pie pan.
4. Refrigerate.

Filling

1. Add sweet potatos with the rest of the ingredients, process until very smooth. Take your time.
2. Pour into crust and refrigerate while you make the topping or whipped cream/whipped coconut cream.

Topping (optional)

1. Process the walnuts to a coarse consistency.
2. Mix in the salt and honey.
3. Add on top of the sweet potato mixture, refrigerate, and serve.