Ingredients
For the Crust:
- 1 1/2 cups oat flour (160g)
- 3/4 cup pecans chopped
- 1/2 cup packed coconut sugar (or brown sugar)
- 1/2 cup ghee melted (or dairy-free butter)
For the Filling:
- 4 ounces full-fat cream cheese softened to room temperature (dairy-free works)
- 6 tablespoons raw organic cane sugar
- 6 tablespoons coconut sugar (or brown sugar)
- 1 large egg
- 1 1/2 cups mashed cooked sweet potato (360g)
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ginger powder
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- In a bowl, combine the oat flour, pecans and sugar. Add in the melted ghee and mix until crumbly.
- Press into a greased 9x13-inch baking dish, leaving about 1/3 of the mixture aside to sprinkle over the top of the filling.
- Bake for about 20 minutes, until the crust is golden brown.
- In a large bowl using an electric hand mixer, beat the cream cheese with the 2 sugars until smooth and creamy. Add the egg and beat again until well mixed, stopping to scrape down the sides as necessary. Add the rest of the ingredients and whisk until smooth and mixed.
- Pour over the warm crust, and sprinkle with the reserved crumbles.
- Bake for 30-32 minutes, until it begins to turn golden brown.
- Turn your oven to high broil and broil for 2-3 minutes (watch closely!) until the crumbles have gone crunchy.
- Take out and let cool for 30 minutes, and then cover and refrigerate overnight to set.
- Cut into squares and serve.
