1 cup Brazil nuts
1 cup pumpkin seeds
½ cup dates or raisins (soaked)
Maple syrup (Grade B)
Dash of sea salt or to taste
2 large or 3 small sweet potatoes
1 cup dates (pitted, soaked, keep soak water)
Juice of 1 orange (freshly squeezed or juiced)
1 Tablespoon psyllium powder
Juice of 1 large or 2 small oranges (fresh squeezed or juiced)
2 tablespoons lemon juice (freshly squeezed)
½ to ¾ cup dates (soaked for at least an hour)
3 tablespoons almond butter
1. Combine the Brazil nuts and pumpkin seeds in a food processor and process until finely chopped. Add the dates and process.
2. Drizzle with enough maple syrup to create a doughy texture that balls up in the processor. Add sea salt to taste, or omit if you are avoiding all salt.
3. Press the mixture in the bottom and up the sides of a large pie pan. It will be fairly thick. Having moist hands is very helpful in doing this! Place in the refrigerator until filling is ready.
4. In a blender, blend dates, orange juice, and a little bit of the date soak water until the mixture makes a medium-consistency syrup. The orange juice is important for flavor and for antioxidants to maintain a beautiful bright orange color in the filling.
5. In a food processor, process peeled and cubed sweet potatoes until they are pureed. Add a generous amount of cinnamon and nutmeg to taste. I like to use a lot! You can also use Pumpkin Pie Spice.
6. Pour in the syrup from the blender and process until smooth. Add the tablespoon of psyllium powder and pulse. Add date soak water if it is too stiff, or if too thin, add more psyllium. The filling needs to be very thick to slice properly, but it will thicken and set up more once refrigerated.
7. Pour the filling in the crust and smooth with a spatula.
8. Add the orange juice, dates, almond butter, and cinnamon to taste and blend until it makes a thick frosting. If too stiff to blend, add a bit of the date soak water from the syrup.
9. Spread over the sweet potato filling.
10. Chill until firm and ready to serve.
Jukebox's ThoughtsBy Jukebox
I adapted this recipe from Alissa Cohen’s fabulous book. The frosting is key. The way the flavors blend is to live for!
This can also be made with fresh pumpkin, and is the definitive answer to the perfect Thanksgiving dessert!
I have had decidedly SAD, non-healthy people go crazy over this and ask for slices to take home with them.
-You can add a little maple syrup or honey to the filling for added flavor.
-You don’t have to wash the blender and food processor between the steps.
-Rinse your hands with lukewarm water and leave slightly wet to press in the pie crust. It won’t stick to your hands that way. If it starts to stick, moisten your hands again.
-The crust is awesome by itself. Make little balls out of it, roll in raw carob or shredded coconut and enjoy as sweet little snacks!
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