Vegan Sweet Potato Pie
Rich and packed with delicious ingredients, this vegan sweet pie will turn into a family favorite!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- For the crust
- 1 cup raw walnuts
- 1/2 cup almond meal
- 1/2 cup oat flour
- 1/4 cup coconut flour
- 2 tbsp coconut oil melted
- 1 tbsp carob powder
- 2 tbsp almond milk
- 1/2 cup dry pitted dates soaked into purified water for 1 hour, drained
- For the filling
- 4 medium sweet potatoes baked, peeled, mashed
- 3 tbsp tapioca starch
- 1 tbsp pure maple syrup
- 1/2 orange juice only
- 1/3 cup full fat coconut milk
- 1 tbsp coconut oil melted
- 1/2 tsp ginger powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch sea salt
- To garnish
- Dark vegan chocolate cut into chunks
Preheat the oven to 175C/346F.
Add the walnuts into the food processor and pulse to obtain a chunky grind.
Add the drained dates and pulse to obtain a sticky puree.
Add the flours and pulse to incorporate, then continue adding the coconut oil and almond milk, to obtain a crumby dough.
Remove from the food processor and transfer into a 9” round baking pan, and press with the finger to obtain a 1/2 inch layer on the bottom and the sides of the pan.
Add the filling ingredients into the processor and pulse to obtain a creamy mixture.
Pour it over the crust into the baking pan, and bake for 40 mins, then remove and set aside to cool completely.
For the best results, refrigerate for at least 1 hour before serving.
Garnish with dark chocolate chunks, cut into slices and serve.