Ingredients:

Crust

1.5 cups rolled oats
1/3 cup raw almonds
2 tbsp desiccated coconut
1 cup pitted dates

Filling

2 cups baked sweet potato flesh
250 g fresh or frozen blueberries
1/3 cup carob powder
1/2 cup diced pitted dates
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp desiccated coconut

Method:

Crust

Place all ingredients in a food processor or high powered blender and blend at top speed until a dough forms. Use the back of a spoon to press the dough into the bottom and sides of a pie dish.

Filling

Blend all ingredients except coconut until completely smooth. Pour into crust and smooth the top with a palette knife or spatula.

Chill in the refrigerator for at least 4 hours before serving; sprinkle with coconut just before serving.