Ingredients
Filling
- 2 3/4 cup purple sweet potato puree
- 3 teaspoons Sambucol Black Elderberry Syrup
- 1/3 cup of maple syrup
- 2 teaspoons of vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Sprinkle of sea salt
Crust
- 1/4 cup of almond flour
- 1/2 cup of gluten-free oats
- 1/8 teaspoon of cinnamon
- 6 Medjool dates pits removed
- 2 teaspoons of vanilla extract
- 3 teaspoons of coconut oil room temperature (not melted)
- Sprinkle of sea salt
Recipe by Tara of www.thebnecessities.com & @bearnecessities
Instructions
Filling
- Mix together all of the ingredients for the filling and set aside.
Crust
- Add all of the ingredients together in a food processor and pulse until the mixture comes together.
- Add the filling to the bottom of two glass cups or mason jars.
- Add equal parts of the filling to each cup.
- Optional: Add homemade whipped cream on top of the filling and enjoy.