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Prep Time
1
hour
Cook Time
15
minutes
Total Time
1
hour
15
minutes
Servings
6
Author
Sara
Ingredients
Crust:
1
cup
pitted soft dates
1
cup
walnuts
any nut or seed will do
Pinch
salt
Filling:
2
medium sweet potatoes
cooked and peeled (cook in 400° oven until tender - about 15 minutes - cool and peel)
1/2
cup
coconut milk
1/4
cup
maple syrup
1
teaspoon
cinnamon
ground
2
Tablespoons
chia seeds
Maple Cream:
1
cup
raw cashews
soaked in water for at least one hour, drained and rinsed
2
Tablespoons
maple syrup
2
teaspoons
vanilla extract
4
Tablespoons
walnuts
4
Tablespoons
chocolate chips
Instructions
For the crust: in a
food processor
pulse the walnuts to a crumble, add in the dates and salt, and pulse until a dough starts to form.
In six
7.4oz jars
or twelve 4oz jars (or container of choice) divide up the date crust evenly and press down with your fingers.
For the filling: In the same food processor, or blender, add the sweet potatoes, milk, maple syrup, cinnamon, and chia seeds, and blend until creamy.
Divide the mixture up evenly into the containers.
For the topping: In a
blender
add the cashews, maple syrup, and vanilla. Run until smooth.
Divide the cashew cream on top of the sweet potato filling.
Sprinkle the tops with walnuts and chocolate chips.
Chill in the fridge at least one hour.
Store covered in the fridge for up to one week.
Recipe Notes
Choose organic ingredients when possible.