Sweet Potato Pecan Pie

Begin making the crust by pulsing the almonds, pecans, and sea salt in a food processor. Drain dates and add to the food processor with the nut/seed butter of choice and pulse until nuts and dates are finely chopped—you don’t want any big chunks.

Press the crust into a pie pan, filling the area of bottom first and then lining the sides as much as possible in an even layer. Refrigerate.

Prepare the filling by draining dates and cashews and tossing them into the food processor with the sweet potato and coconut milk. Pulse until smooth—you really don’t want any chunks. Add vanilla and spices and pulse again to combine.

Pour the filling on top of the crust and use a spatula or knife to smooth. Sprinkle with sea salt and crushed pecan pieces.

Freeze for 6–8 hours before slicing. Serve immediately and store leftovers in an airtight container in the freezer.