It’s decadent, it’s gooey and even better, it’s full of nourishing ingredients to satisfy your tastebuds, body and soul! Be mindful you only need a small slice to carry you off into Pie Heaven!
INGREDIENTS
Filling:
Flesh of 3 young coconuts
2 cups of sweet potato, gently steamed (or pumpkin is great too!)
3 eggs
1 can of coconut cream
1/2 cup of coconut flour
1/2 banana (optional and preferably overripe)
1/4 cup of raw honey or maple syrup (optional)
1 tspn of Vanilla Essence
1 tspn of cinnamon
1/2 tspn of ground nutmeg
1/4 tspn of ground cloves
grated coconut and walnuts to decorate
Base:
**This base works well for any type of pie or cheescake- delicious!
2 cups of walnuts (or 2 1/2 for a thicker base)
1 cup of dates (or 1 1/4 for a thicker base)
1/2 tspn of cinnamon
1/4 tspn of nutmeg
1/8 tspn of cloves
1/4 pinch of celtic or himilayan sea salt
METHOD:
Steam sweet potato. Allow to cool while you are preparing the base.
Base: Blend all walnuts, dates and spices in food processor. Using your fingers mould into a shallow pie dish (I use the lid of a casserole dish, it works just fine) keeping the base and edges an even thickness. Place in freezer for about 15 mins for it to firm up a little.
Filling:Using a stick blender or food processor add all ingredients and blend to a smooth consisitency. Pour into base, spread evenly with a knife and decorate with walnuts and grated coconut. Pop into the fridge to chill.
You can eat it immediately if you can’t contain yourself any longer, but it tastes extra good after setting a little in the fridge!
*** You may find you have filling leftover, depending on the depth of your dish. It tastes almost as good served as pudding 
This recipe is a part of Real Food Wednesdays
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