INGREDIENTS

CRUST

  • 1 cup almonds
  • 1 cup rolled oats
  • ¼ cup chia seeds
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 6 large dates, pitted
  • ½ teaspoons cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom

FILLING

  • 1 cup of pecans
  • 2 Zors food scoops of chia seeds
  • 1/3 cup of coconut oil
  • 1/3 cup of maple syrup
  • 7 large dates, pitted
  • 1 large sweet potato (about 6 ounces) baked and mashed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon of sea salt

TOPPING

  • 1 cup of pecans
  • 1 dash of cinnamon

METHOD

CRUST

Preheat oven to 350 degrees F. In a food processor, process the rolled oats, almonds and chia seeds to a ground texture not as fine as a flour. Slowly add maple syrup, dates, cinnamon, marine salt, teaspoon ground nutmeg, teaspoon ground cardamom, and coconut oil. Mix everything together. You should end up with a sticky mixture.

In a well greased baking pie dish (grease it with the coconut oil), pour-in the crust mixture and spread it evenly. Make sure to get some of the dough on the sides of the dish as well. Bake for 5 minutes or until the crust turns into a golden brown and the nuts become aromatic.

FILLING

In a high-speed blender or you can also use a food processor for this, blend or process the pecans to get a ground texture, add the baked sweet potato (without skin), coconut oil, chia seeds, maple syrup, dates, cinnamon, nutmeg, ginger, salt, and water. You should get a thick and creamy texture. The flavor should be sweet. At this point, taste the filling to get the seasonings just right. Let the filling set while the crust is baking to allow the chia seeds to absorb some of the humidity in the mixture.


PRESENTATION

Take the crust out of the oven, pour the filling in, and arrange whole pecans on top. Drizzle the remaining maple syrup on top and add a dash of cinnamon. Bake for 20-25 minutes or until firm. Enjoy!


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