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Nutty Gingerbread Sweet Potato Cream Pies

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!  



  • 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


  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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1 comment

  • These sound wonderful. In your ingredients, you list 1/3 cup monkfruit. Are you referring to the ripened fruit or the monkfruit sweetener?


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