Preheat oven to 375 degrees F. In food processor, pulse and process all crumb ingredients except oil and coconut milk. Mixture should resemble fine crumbs. Add oil and coconut milk and process until mixture holds together. Lightly press into 9-inch spring form pan. Bake for 15-20 minutes or until lightly browned; remove from oven and cool on wire rack.
Spread coconut and almonds on parchment-lined baking sheet. Place in oven as soon as crust comes out. Bake about 10 minutes or until golden brown. Set aside to cool.
Place sweet potatoes and cold water in saucepan. Bring to boil; reduce heat to medium and boil for 10 to 15 minutes or until sweet potatoes are very tender. Drain completely and transfer to large mixing bowl. Mash potatoes completely. Add all remaining sweet potato mixture ingredients and mix until fully combined; spoon over cooled crust and return to refrigerator.
Blend coconut milk, honey, cocoa powder and vanilla in blender on low to medium speed. Once completely combined, gradually add avocado, a couple of spoonfuls at a time, blending until completely smooth; spoon over sweet potato filling and smooth with spatula. Chill pie for at least 12 hours.
Top with toasted coconut almond mixture and serve.
Makes 12 servings
Per Serving: Per Serving: 310 calories, 12 g fat, (2 g sat fat), 53 g carbohydrate,
5 g protein, 8 g fiber, 65 mg sodium
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