Nutty Gingerbread Sweet Potato Cream Pies 

By Maria Fernanda López (Purely_healthy_living)

These mini creamy pies have a taste of the holidays in every bite!  They are simple to make but hard to put down!  

Ingredients:

     Crust:

• 1/2 c. Glean Sweet Potato Flour
• 1/4 c. coconut flour
• 1 egg

• 3/4 c. vegan protein powder
• 2 tbsp. cashew butter
• 1 c. (99g) pecan halves
• 1 c. water
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. clove
• 1/3 c. monk fruit
• 1 c. hot water

Instructions:

1. Preheat the oven at 350F.
2. In a bowl mix all the ingredients from the crust.
3. Divide into 12 muffins cups and cake for 12 minutes.
4. Meanwhile, in a food processor pulse your pecans until you get them nicely chopped
5. In a different bowl add the rest of the filling ingredients plus the chopped pecans.
6. Pour the mixture on top of the crusts. And freeze for 3-4 hours.
7. ENJOY!

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