No-Bake Sweet Potato Chocolate Mousse Pecan Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.
2. Pour the crust mixture into an 8-inch or 9-inch tart pan with a removable bottom. Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout. Freeze for about 25 minutes. Make the mousse in the meantime.

To Make the Chocolate Mousse:

1. Cook the sweet potato. Bake at 450°F for 50 minutes, flipping it halfway through or steam for 15-20 minutes on the stovetop (when steaming, add about a cup of filtered water in a pot).
2. In a high-powered blender, add the almond milk, coconut oil, vanilla (if you choose to use it), dates, and sweet potato.
3. Blend until smooth.
4. Taste and add liquid stevia if it needs more sweetness. If you want the pudding to look more chocolatey, add 1 1/2 teaspoons more cacao powder and half of a date or more stevia until it tastes just right.

To Make the Garnish:

1. In a small saucepan, add the apricot jam and a little water just to make it more spreadable as a glaze.

To Assemble:

1. Remove crust from the freezer,
2. Spoon the mousse into the crust and spread evenly and flat with an offset spatula.
3. Top with pecans in any pattern you desire, and brush the pecans with apricot glaze.
4. Chill in the refrigerator until ready to serve. Pop the outer part of the tart pan off before slicing. This pie tastes best when chilled.