Vegan, Oil-free, Refined Sugar-free, Nut-free, Gluten-free
Filling Ingredients:
- 4 cups Japanese sweet potatoes (microwaved, cooled and peeled)
- 1 cup freshly squeezed lemon juice
- 1 cup plant milk (unsweetened)
- 1 cup dates
- Zest of one lemon
- Zest of one lemon OR ¼ cup unsweetened coconut flakes (for garnish, optional)
Crust Ingredients:
- 4 cups rolled oats, ground into flour
- 1 cup dates, pitted (or more, to taste)
- 3 Tbsp lemon juice
- ½ cup plant milk (unsweetened), more if needed to adjust consistency
- 1 Tbsp vanilla extract (optional)
- Zest of one lemon
Directions:
- In a blender or food processor, add the crust ingredients in the order indicated and process until the mixture comes together. Press into a 9×13” Pyrex baking dish to form the crust.
- In a high-speed blender, blend the lemon juice, zest, milk and dates into a smooth paste.
- Add the potatoes one cup at a time until well combined. Spread the filling evenly over the crust. Smooth out the surface or make a pattern with a fork.
- Cover and place in the fridge for several hours or overnight. Alternatively, put in the freezer for 4-6 hours and don’t forget to take the dish out at least 15 minutes before serving to let it thaw.
- Garnish with lemon zest or coconut flakes if you wish, cut and serve.
- Store leftover squares in the fridge or freezer.
