Chocolate Sweet Potato Pie with Brownie Crust

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 10 tbsp Cacao powder
  • 2 cup Sweet potato puree

• Canned Goods

  • 1/3 cup Coconut milk, full-fat canned

• Condiments

  • 11 tbsp Honey

• Baking & Spices

  • 1/4 tsp Pink himalayan salt
  • 1/4 cup Tapioca stach

• Oils & Vinegars

  • 13 2/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/4 cup Desiccated coconut, Fine

Found on hankering4healthy.com

Description

Ingredients

• 1 1/4 Cup Desiccated coconut (Fine)
• 1/4 Cup Tapioca Stach
• 2 Tablespoons Cacao Powder (Use carob for AIP)
• 3 Tablespoons Coconut oil (Melted)
• 3 Tablespoons Honey, Maple syrup or Agave
• 1/2 Cup Sweet potato puree
• 1 1/2 Cup Sweet potato puree
• 1/2 Cup Honey, Maple syrup or Agave
• 2/3 Cup Coconut oil (Melted)
• 1/3 Cup Coconut milk (Canned, Full-fat)
• 1/2 Cup Cacao powder (Sub carob for AIP)
• 1/4 Teaspoon Pink himalayan salt

Directions

• Preheat the oven to 350 F/ 180 C/ Gas 4 Mix together the coconut, tapioca starch and cacao (or carob) powder. (See note below) Mix the coconut oil, sweetener and sweet potato together until smooth. (I use a blender for this) Combine the dry and wet ingredients together to bring the dough together. Press the dough into your pie tin, bringing it up the sides. Prick the base with a fork and then chill for 15-20 minutes. Bake for 12-15 minutes. The base and sides should be dry, but still soft and spongey, with browning along the edges. Allow to cool completely and store in the fridge until ready to use.
• In a high speed blender or food processor, combine all the filling ingredients. Blend on high until a smooth, glassy, pudding like consistency. It should be thick, but pourable. Pour into the chilled pie crust smoothing out the top. (if you want to add something like cacao nibs like I did, this is a great time to do that.) Allow to chill for at least two hours before serving.