Sweet Potato Pudding Pie
4 c. raw sweet potato peeled
1 c. raw macadamia nuts (soaked 8 hours and drained)
1 c. raisins
¼ c. dates (raisins and dates soaked for 8 hours)
1 orange juiced
1 c. filtered water
1 avocado peeled and seeded
½ c. agave nectar
2 tsp. vanilla extract or 1 vanilla bean
1 tsp. cinnamon (dried ground)
¼ tsp. nutmeg (dried ground)
½ tsp. ginger (dried ground)
1/8 tsp. allspice (dried ground)
1 tsp. Celtic Sea salt
1 tsp. psyllium
1. Soak the dates and raisins with juice from 1 orange and the rest filtered water to make up 1 cup of liquid. Soak for 8 hours. (Make sure the raisins are soft. Soak longer if necessary.)
2. Soak macadamia nuts for 8 hours and drain.
3. Blend the date/raisin mixture with the avocado, agave nectar, vanilla, cinnamon, nutmeg, ginger, salt and macadamia nuts in a blender until smooth. Add a small amount of water if absolutely needed to make the blend smooth.
4. Add the sweet potato & blend until smooth.
5. Add psyllium and blend well (or other thickener).
6. Let sit for 10 minutes and blend well again, add more thickener if needed.
7. Pour into pie crust.
Almond & Date Pie Crust
2 c. almonds
1 c. dates, packed about 24 (a few extra won’t hurt).
1. Mix almonds and dates in a food processor until doughy.
2. Press into pie plate
3. If moist enough: Mold into a big oval shape. Roll the ball out between wax paper to about 1/8” thick. Peel off one side of the wax paper and invert into a 9” (un-oiled) pie plate and press with fingers to form a crust.
4. If you want a crunchy crust, then dehydrate the pie crust for 1 hour.
Optional: You can also use almonds soaked and dehydrated.