Nutty Gingerbread Sweet Potato Creamy Pies
Serves 820 mins prep40 mins cook
A delicious recipe for Nutty Gingerbread Sweet Potato Creamy Pies, featuring a crust made from sweet potato flour and coconut flour, and a filling loaded with vegan protein, cashew butter, and spices. Perfect for the holiday season.
0 servings
What you need
Instructions
1: Prepare the crust by mixing glean sweet potato flour, coconut flour, and egg. 2: Press the mixture into a pie dish and bake until golden. 3: For the filling, blend together vegan protein powder, cashew butter, pecan halves, water, ground ginger, cinnamon, nutmeg, clove, monk fruit, and hot water until smooth. 4: Pour the filling into the pre-baked crust and spread evenly. 5: Bake until set and firm, allow to cool before serving.View original recipe