Description
Indulge in this rich and velvety No-Bake Chocolate Sweet Potato Pie that combines the earthy sweetness of sweet potatoes with the decadence of dark chocolate. A luscious vegan dessert that’s easy to prepare and sure to impress your guests.
Ingredients
Crust
- 250 g (8.8 oz) vegan cookies (GF if needed) *note 1
- 120 g (8 ½ tablespoons) vegan butter, melted
Filling
- 400 g (14 oz) sweet potato puree, cooked *note 2
- 300 g (1 ¼ cups) vegan Greek-style yogurt *note 3
- 280 g (9.8 oz) 70% dark chocolate
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt, to taste
- 1-4 tablespoons pure maple syrup, optional, to taste
Topping
- 240 ml (1 cup) vegan whipping cream, chilled *note 4
- 2 tablespoons unsweetened cocoa powder
- 40 g (1.4 oz) dark chocolate
Instructions
- Prep sweet potato: If starting with raw sweet potatoes, roast them until soft, cool, and puree.
- Prepare: Grease a 9-inch pie tin, line with parchment paper.
- Crust: Crush cookies, mix with melted butter, press into pan, and freeze.
- Filling: Blend all filling ingredients until smooth, adjust sweetness with maple syrup.
- Chill: Spoon filling into crust, chill for at least 2 hours.
- Toppings: Whip cream with cocoa powder, spread over pie, and sprinkle with chocolate shavings.
Notes
- Vegan Cookies: Digestives, biscoff, ginger nuts, or vegan graham crackers work well.
- Sweet Potato: Start with around 650g raw sweet potatoes for 400g cooked puree.
- Greek-Style Yogurt: Substitute with vegan sour cream, skyr, or thick coconut yogurt.
- Vegan Whipping Cream: Use coconut, soy, or oat whipping cream.
- Prep Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
