Vegan Sweet potato Pie (gluten-free and no refined sugar)

It is the New Year Eve and we are sure that some of you need an easy idea for the dessert to celebrate this moment this night. Here you go, you probably already have all of the ingredients at home, so you don't have to go to the store again:)

Ingredients

Crust
⅓ cup shredded hazelnuts
⅓ cup buckwheats
⅓ cup cacao powder
6 Medjool dates
Layer
1 Cup (200gr) cooked sweet potato
7 oz. (200gr) dark chocolate
1 TBSP maple syrup
2 TBSP coconut oil
½ cup almond milk
1 tsp vanilla extract
½ TSP salt
dark upper layer
3 tbsp cacao + ⅓ of the mass of the layer above
hazelnuts for decoration

Instructions

Oil brush a round baking tin (I used a 7 inch when you want the pie to be higher use a smaller one like 6 inches)
For the crust, blend all base ingredients together and press with your finger into the baking tin
Freeze until the filling is ready.
For the first layer, melt the dark chocolate and blend with all the ingredients form layer 1 and spread ⅔ of it over the crust
Freeze for 20 minutes
For the darker layer add 3 TBSP Cacao powder to the remaining batter and spread over the first layer.
Decorate with hazelnuts and keep in the fridge until set

Enjoy!!!

Credits to: @vanillacrunch.