Chocolate Sweet Potato Pie
A
beautifully creamy and healthy chocolate sweet potato pie with a soft, fluffy
brownie crust. It is gluten and cereal free, dairy free, nut free and refined
sugar free
Ingredients
Crust
- ⅓ cup buckwheats
- 6 Medjool dates
- ⅓ cup shredded hazelnuts
- ⅓ cup cacao powder
Layer
- 1 TBSP maple syrup
- ½ cup almond milk
- 1 tsp vanilla extract
- 7 oz. (200gr) dark chocolate
- 1 Cup (200gr) cooked sweet potato
- 2 TBSP coconut oil
- ½ TSP salt
Dark upper
layer
- 3 tbsp cacao + ⅓ of the mass of the layer above
- hazelnuts for decoration
Instructions
First, brush
a round baking pan with oil (I used a 7 inch when you want the pie to be
taller, use a smaller one like 6 inches)
For the
crust
Mix all the
basic ingredients together and press your finger into the mold
Freeze until
filling is ready.
For the
first layer
Melt the
dark chocolate and mix with all the ingredients of layer 1 and spread ⅔ over
the crust
Freeze for
20 minutes
For the
darker layer
Add 3 TBSP
Cocoa powder to the remaining dough and spread over the first layer.
Decorate with
hazelnuts and keep in the refrigerator until everything is set. Happy Cooking
Time.
