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.
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