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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
Course: Dessert
Cuisine: Vegan
Servings: 8
Author: The Awesome Green

Ingredients

  • 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

Instructions

  • 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.

Notes