If you have a soft spot for rich, creamy desserts that feel indulgent yet are entirely plant-based, you are going to adore this No-Bake Chocolate Sweet Potato Pie Recipe. This delightful pie combines the earthy sweetness of roasted sweet potatoes with the deep, intense flavor of dark chocolate, all resting on a crunchy cookie crust. Best of all, it requires no oven time beyond preparing the sweet potatoes, making it a brilliant choice for any season when you want a fuss-free treat that dazzles at any dinner table or cozy gathering.
Ingredients You’ll Need
Gathering simple but thoughtfully chosen ingredients is key to nailing this recipe. Each element plays a vital role in creating the pie’s perfect balance of texture, flavor, and color, resulting in a dessert that’s as beautiful as it is delicious.
- Vegan cookies (250 g): The base of the crust, providing a crunchy and flavorful foundation, with gluten-free options if needed.
- Vegan butter (120 g, melted): Helps bind the cookie crumbs into a firm yet tender crust.
- Sweet potato puree (400 g): Adds natural sweetness and a velvety texture.
- Vegan Greek-style yogurt (300 g): Brings creaminess and a slight tang for balance.
- 70% dark chocolate (280 g, melted): Delivers rich, bittersweet depth to the filling.
- Vanilla extract (2 tsp): Enhances all the flavors subtly and warmly.
- Sea salt (½ tsp, to taste): Perfectly rounds out and amplifies the chocolate’s richness.
- Pure maple syrup (1-4 tbsp, optional): Allows you to gently sweeten the filling if desired.
- Vegan whipping cream (240 ml, chilled): Used for the luscious, fluffy topping that crowns the pie.
- Unsweetened cocoa powder (2 tbsp): Boosts the whipped cream’s chocolate flavor without added sweetness.
- Dark chocolate (40 g): Shaved on top for a stunning and textural finishing touch.
How to Make No-Bake Chocolate Sweet Potato Pie Recipe
Step 1: Prep the Sweet Potato
Start by roasting your sweet potatoes until soft and tender, as this step is crucial for a smooth, naturally sweet puree. Once cooled, mash or puree to get 400 grams ready for the filling. This process unlocks the natural sugars while retaining moisture, laying the groundwork for a luxuriously creamy pie.
Step 2: Prepare Your Pie Tin
A lightly greased pie tin lined with parchment paper ensures your pie releases easily and maintains its shape perfectly. Those little slits around the parchment’s edge help prevent wrinkles, giving your pie a neat, professional look without a fuss.
Step 3: Make the Crust
Crushing the vegan cookies finely and mixing them with melted vegan butter forms the delicious crust. Pressing them firmly into your pan creates a crisp base that contrasts beautifully with the smooth filling. Using a rolling pin or a food processor works equally well, so choose what’s easiest for you.
Step 4: Chill the Crust
Pop the crust into the freezer to firm up while you whip up the filling. This step is essential because it helps the crust hold together and stay crisp once the luscious filling goes on top.
Step 5: Blend the Filling
Combine the sweet potato puree, vegan yogurt, melted dark chocolate, vanilla extract, sea salt, and maple syrup if using, in a food processor. Blend until completely smooth and glossy. This step is where the magic happens – the silky, chocolatey filling is what sets this No-Bake Chocolate Sweet Potato Pie Recipe apart from the ordinary.
Step 6: Assemble the Pie
Pour the decadent filling over the chilled crust and smooth the surface with a spatula or spoon for a gorgeous finish. Refrigerate the pie for at least two hours so it can set properly into a sliceable, melt-in-your-mouth dessert.
Step 7: Add Toppings
Whip chilled vegan cream with cocoa powder to get a fluffy, chocolate-infused topping full of lightness and air. Pile it generously over the pie, then sprinkle with the dark chocolate shavings to create an irresistible, elegant presentation that looks like a dream.
How to Serve No-Bake Chocolate Sweet Potato Pie Recipe
Garnishes
Fresh berries, chopped toasted nuts, or a sprinkle of flaky sea salt add contrast in texture and even brighten up the pie visually. These little touches enhance each bite, making the flavors pop even more vividly.
Side Dishes
This pie pairs wonderfully with a cup of rich espresso, creamy vegan vanilla ice cream, or a refreshing glass of almond milk. These accompaniments help balance the intense chocolate and earthy sweet potato flavors for a harmonious dessert experience.
Creative Ways to Present
Try serving individual slices atop decorative dessert plates with a drizzle of vegan caramel sauce or a dusting of cinnamon for warmth. You can even prepare mini versions in tart tins for a delightful bite-sized treat that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten pie tightly covered in the refrigerator for up to four days. This helps preserve its creamy texture and makes sure those luscious flavors stay fresh and inviting.
Freezing
If you want to make this ahead for a special occasion, freeze the pie well wrapped in plastic wrap and foil. It can be kept for up to one month in the freezer. Thaw in the fridge overnight before serving for the best texture.
Reheating
Since this is a no-bake pie, reheating isn’t necessary and can compromise the texture. It’s best enjoyed chilled, straight from the fridge, or after it has fully thawed from frozen.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can substitute with regular butter if you are not strictly vegan. It will still bind the crust beautifully and add richness, though it will not be dairy-free.
What type of sweet potatoes work best for this pie?
Orange-fleshed sweet potatoes are preferred because of their naturally sweet and creamy texture when roasted, which complements the chocolate perfectly.
Is it possible to make this pie nut-free?
Absolutely! This recipe doesn’t require nuts, and by using gluten-free cookies if needed, it’s naturally free from nuts unless you choose toppings that contain them.
How can I adjust the sweetness if I don’t like maple syrup?
You can simply omit the maple syrup or substitute it with another liquid sweetener like agave nectar or coconut sugar to suit your taste preferences.
Can I make this recipe ahead of time for a party?
Yes! This pie actually benefits from sitting in the fridge for a few hours or overnight, allowing flavors to meld and the filling to firm up nicely before serving.
Final Thoughts
This No-Bake Chocolate Sweet Potato Pie Recipe is a triumph of flavor and ease, perfect for sharing with friends and family who appreciate something a bit different yet utterly delicious. It’s a recipe that welcomes creativity and joy into your kitchen, giving you a stunning dessert with minimal stress. Give it a try—you might just discover your new favorite pie!
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No-Bake Chocolate Sweet Potato Pie Recipe
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 60 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This No-Bake Chocolate Sweet Potato Pie is a luscious, vegan dessert combining the natural sweetness and creaminess of roasted sweet potatoes with rich dark chocolate and a crunchy cookie crust. It requires no baking, making it quick and simple to prepare while offering a decadent treat perfect for any occasion.
Ingredients
Crust
- 250 g vegan cookies (gluten-free if needed)
- 120 g vegan butter, melted
Filling
- 400 g sweet potato puree (cooked)
- 300 g vegan Greek-style yogurt
- 280 g 70% dark chocolate, melted
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt (to taste)
- 1–4 tablespoons pure maple syrup (optional, to taste)
Toppings
- 240 ml vegan whipping cream, chilled
- 2 tablespoons unsweetened cocoa powder
- 40 g dark chocolate (for shavings)
Instructions
- Prep sweet potato: If starting with raw sweet potatoes, roast about 650g of them on a lined baking sheet at 425°F (220°C) for 40-45 minutes or until soft. Let cool to room temperature, then puree or mash. Measure out 400g of this cooked sweet potato puree.
- Prepare pie pan: Lightly grease a 9-inch pie tin with vegan butter or oil. Line the base with a round of parchment paper, cutting small slits around the edges to ensure it lays flat without creasing.
- Make crust: Crush the vegan cookies finely using a rolling pin in a ziplock bag or blend in a food processor. Transfer crumbs to a bowl, pour melted vegan butter over, and mix until the mixture resembles wet sand.
- Form crust: Press the crust mixture firmly and evenly into the base of the prepared pan using a spoon or the bottom of a flat glass. Place in the freezer to set while preparing filling.
- Prepare filling: Add cooked sweet potato puree, vegan Greek yogurt, melted dark chocolate, vanilla extract, and sea salt to a food processor. Blend on high until smooth and creamy. Taste and add maple syrup if desired, blending again.
- Assemble pie: Spoon the filling over the crust, smoothing the surface with an offset spatula or back of a spoon. Refrigerate for at least 2 hours until set.
- Make topping: Whisk chilled vegan whipping cream with cocoa powder until light and fluffy. Spoon over the chilled pie, then sprinkle with dark chocolate shavings to finish.
Notes
- Use gluten-free cookies if you need a gluten-free dessert.
- If using raw sweet potatoes, roasting enhances their sweetness and creates a smooth puree.
- Vegan Greek-style yogurt adds creaminess and tanginess to the filling; substitute with any thick plant-based yogurt if needed.
- Chilled vegan whipping cream helps create a fluffy, rich topping that complements the chocolate filling.
- The pie must be refrigerated to set properly; do not skip chilling time.
