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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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the mixture up evenly into the containers.
  5. For the topping: In a blender add the cashews, maple syrup, and vanilla. Run until smooth.
  6. Divide the cashew cream on top of the sweet potato filling.
  7. Sprinkle the tops with walnuts and chocolate chips.
  8. Chill in the fridge at least one hour.
  9. Store covered in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.