Purple sweet potato baked dessert - vegan recipe

For the bottom layer - 

1 cup mixed nuts - I used cashews, macadamia, almonds and Brazil nuts 

1/3 cup coconut flour 

4 Tablespoons vegan butter substitute 

2 Tablespoons brown sugar 

2 Tablespoons coconut milk 

For the topping  - 

2 cups roasted purple sweet potatoes (substitute regular sweet potato if you can't find the purple kind)  - clean and skin 2 medium purple sweet potatoes. cut into small cubes. roast in the oven at 400 degrees for about 30 minutes

1/3 cup coconut milk 

vegan chocolate chips 

diced pecans

In a food processor crush the nuts almost into a fine meal. 

Grease a baking pan and layer the nuts on the bottom as evenly as possible. 

Melt the butter substitute in the microwave for about 30 seconds. Mix the brown sugar & 2 Tablespoons of coconut milk into the butter substitute. Set aside. 

Spread 1/3 cup of coconut flour as evenly as you can on top of the crushed nuts. 

Pour the butter, sugar & coconut milk mixture over the crushed nuts and coconut flour. 

In the food processor mix the roasted sweet potatoes & coconut milk into the consistency of mashed potatoes. 

Spread the potatoes over the crushed nuts. Spread the potatoes as evenly as possible. 

Top it with as many chocolate chips and diced pecans as you like. 

Preheat oven to 350 degrees. 

Cook for 30 minutes. 

After 30 minutes set aside, let cool for about another 30 minutes. 

Slice and serve.