For the base

Non-stick spray for cooking

1/2 cup of peanuts

1/2 cup of classic oats

1/2 cup of Coconut Sugar

1/2 teaspoon of cinnamon powder

1/4 teaspoon of salt flower

1/2 cup of melted coconut oil

For the filling

1 sweet potato puree (about 450 gr.)

1 cup of almond milk

3/4 cup of Coconut Sugar

2 tablespoons of cornstarch

1 teaspoon of pure vanilla extract

1 teaspoon of cinnamon powder

1/2 teaspoon of salt flower

1/4 teaspoon of nutmeg

1/4 teaspoon of ground ginger

1 tablespoon of Maca

Toppings

At will

Preheat the oven to 375 ° and grease a 20/22 cm round pan with a kitchen spray.

In a blender, blend the walnuts, oats, coconut sugar, cinnamon and salt until everything is thick.

Add the coconut oil and blend until the mixture is well mixed and dense. Spread the dough on the bottom of the pan. Cook for 15 minutes. Let it cool down.

Prepare the filling:

In a bowl, mix the filling ingredients, then pour them over the base and bake for 60-65 minutes.

Cover the base with aluminum if it starts to get too dark. Let it cool completely.

Season at will and serve.