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
Scale
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.
