CHOCOLATE SWEET POTATO PIE WITH STRAWBERRY GELEE (GRAIN-FREE)

Ingredients:

½ cup dates
2 cups walnuts (preferably soaked and dehydrated)
4 sweet potatoes (baked and peeled)
½ cup cocoa powder
⅛ teaspoon unrefined salt
¼ cup ghee (could sub coconut oil or butter)
7 tablespoons honey (just short of ½ cup)
¼ cup cold water (or cold coffee, for extra intensity)

2 tablespoons gelatin powder
250g strawberries (approximately 14 medium, or 9 oz.)
sweetener of choice to taste
2 tablespoons water
1 tablespoon gelatin powder

Instructions:

For the crust:

- Blend dates in food processor until the dates are in small pieces.
- Add nuts and process until mixed.
- Distribute clumps of dough around a pie plate, then use your hands to flatten and spread evenly on the bottom and up the sides. - - Chill.
For the Chocolate Filling:

- Sprinkle gelatin over water and let sit.
- Blend sweet pototatoes, cocoa powder, and salt in a food processor or blender.
- Melt ghee and honey in a small pot (double boiler is ideal).
- Add the water/gelatin mix and stir until dissolved and immediately take it off heat. Don't let it boil or the gelatin won't set.
- Pour the warm liquid into the cocoa mixture as the machine is running.
- Process until well mixed, pour into crust.
- Chill.
For the Strawberry Gelee:

- Sprinkle gelatin in water.
- Puree strawberries in a food processor or blender until smooth.
- Add sweetner until desired sweetness is achieved (this will depend on the sweetness of your strawberries. I used about 1 Tbsp of honey)
- Warm water/gelatin in double boiler until dissolved, immediately add to strawberry puree while machine is running.
Pour gelee mixture on top of semi-set chocolate filling.
Chill the pie until set, about 5 hrs in the fridge.
Cut and to serve to enjoy a slice of silky smooth goodness!
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    Recipe adapted from : redandhoney