Vegan Purple Sweet Potato Pie

Vegan Purple Sweet Potato Pie with Coconut Almond Crust

For the Crust:
¼ cup coconut oil, melted
¼ cup honey (or sub maple syrup)
1 cup almond meal
1 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda

For the Pie Filling:
2 lb. purple yams, peeled and cut into 1 inch rounds (about 4 cups worth)
¾ cup canned coconut milk (not low fat)
½ cup maple syrup (see notes)
1½ tablespoons tapioca starch
1 tablespoon fresh lime juice
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon all spice
¼ – ½ cayenne pepper (neither amounts are very spicy but the ½ teaspoon does stand out more)
¼ teaspoon ground cloves

View the full recipe at The Endless Meal →