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

1. Mix together all of the ingredients for the filling and set aside. 

Crust

1. Add all of the ingredients together in a food processor and pulse until the mixture comes together. 
2. Add the filling to the bottom of two glass cups or mason jars. 
3. Add equal parts of the filling to each cup. 
4. Optional: Add homemade whipped cream on top of the filling and enjoy.