INGREDIENTS
Crust
1.2 cups almonds
2.6 soft dates
3.1 tbsp water (if needed)
Mousse
1.1 cup steamed and mashed sweet potato
2.1 cup soft dates
3.1 1/2 cups non-dairy milk
4.1/3 cup cacao powder
5.1/2 tsp vanilla extract
INSTRUCTIONS
1.Grind the almonds in a blender until they resemble a fine meal.
2.Add the dates and blend until you have a clumpy mixture. Add 1 tbsp of water if necessary so that it sticks together when pressed.
3.Place a piece of parchment paper in the bottom of a 6 inch spring-form pan. Press the crust evenly into the bottom of the pan. Set aside.
4.Preheat the oven to 350F.
5.Combine all the mousse ingredients in a blender. Blend on high until very smooth and creamy.
6.Pour on top of the crust and smooth the top.
7.Bake for 45-50 minutes at 350F.
8.Remove from the oven. Cool, then refrigerate overnight.
9.Serve chilled from the fridge with berries/fruits or whipped coconut cream or cashew cream on top!