• 9-inch round pie pan
• Large mixing bowl
• High-speed blender

For the Crust:

• 3 cups blanched almond flour
• 3 eggs
• ½ cup tapioca starch, divided

For the Filling:

• 2 cups sweet potato purée
• ½ cup honey
• ¾ cup melted coconut oil
• 2/3 cup coconut milk
• 1/3 cup cacao powder
• ¼ t salt
• Coconut cream, for topping
• Chocolate shavings, for garnishing

• Preheat the oven to 375°F and grease a round pie pan with coconut oil.
• To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
• Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
• Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
• Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
• To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
• Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
• When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!