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Chocolate Sweet Potato Pie

Chocolate sweet potato pie made without refined sugar. Delicious, easy, and good for you.

Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 275 kcal

Ingredients

Crust

  • 10 large pitted dates
  • 1 cup quick cook or instant oats
  • 1/2 cup pecans
  • 1/2 teaspoon salt
  • 3 to 6 tbsp water

Filling

  • 3 cups cooked sweet potato about 3 medium
  • 1/2 cup quick cook or instant oats
  • 1 cup large pitted dates
  • 1/4 cup potato flour or any gluten-free or regular flour
  • 1/4 cup coconut milk
  • 1/2 tsp salt
  • 4 to 6 pkts powdered stevia
  • 1/4 cup cocoa or cacao powder

Topping

  • 3/4 cup toasted pecans

Instructions

Crust

  1. Preheat oven to 350 degrees F.

  2. To make the crust, place the dates in a food processor fitted with an S blade and process until they're chopped into medium-fine pieces.

  3. Add the oats, pecans, and salt and pulse a couple times to distribute. 

  4. Add 3 tablespoons of the water and process until it all begins to stick together a little, adding more water as necessary.

  5. Press into the bottom and up the sides of an 8-inch pie plate.

  6. Bake the empty crust at 350 degrees F for about 9 minutes. The set aside to cool.

Filling

  1. Place all filling ingredients in a high powered blender and process until very smooth. It will also be quite thick. Continue to process for about a minute. The mixture may heat up, but that's OK. 

  2. Pour the filling into the baked and cooled crust and spread evenly.

  3. Spread the toasted pecans on top.