Chocolate Sweet Potato Pie (Vegan and Gluten-Free)

This chocolate sweet potato pie is perfect for Fall. It is vegan, gluten-free, and has a rich chocolatey taste.

I don’t have the biggest sweet tooth, but every once in a while, I love a good chocolate pie.

As Thanksgiving is approaching, I’ve been coming up with ideas for what I’m going to make for dinner and dessert. This chocolate sweet potato pie will make the perfect Thanksgiving dessert and the best part is that it’s whole-foods plant-based. Nothing but healthy ingredients, and completely oil-free.

So, after eating a delicious meal, you can have a slice of this pie without feeling guilty. If you’re dedicated to eating a healthy, plant-based diet, this does not count as cheating!

This pie is:

• Healthy, yet delicious
• Vegan
• Whole Foods-Plant Based
• Gluten-free
• Chocolatey
• Sweet
• Easy to make

What you will need to make it

For the crust:

1.5 cups pitted dates

¼ cup + 2 tbsp water

1.5 cups pecans

½ cup rolled oats (ensure gf if necessary)

For the filling:

1.5 cups mashed sweet potato (approximately 3 cups chopped)

½ cup coconut cream

¼ cup +2 tbsp maple syrup

1 tsp vanilla extract

½ cup cacao powder

Tips for making this chocolate sweet potato pie

• Make sure you blend up the dates and water first before adding any other crust ingredients. This will make it easier for the dates to get broken up and blended. It’s fine if there are still some small pieces of dates after blending, but you don’t want any large chunks.

• When you add the crust to the pan, ensure that you press it down in an even layer so that the crust cooks evenly.

• It is best if you put your coconut cream in the fridge for a few hours before making the filling for this pie. This will allow it to thicken up more. Scoop the cream off the top of the container to get the thickest coconut cream. You can save the liquid part at the bottom for something else.

*This recipe will still work if you don’t pre-chill the coconut cream, but it will set much faster if you pre-chill it.

• If you want your pie filling to be really smooth, you should use a blender or food processor to mix the filling ingredients. You can mix by hand in a bowl and the pie will still come out tasting delicious, but it will not be as smooth.

• Once you spread the filling onto the crust, make sure you chill it in the fridge for a few hours before serving.

Toppings

This chocolate sweet potato pie is perfect on its own, but you can make it even better by adding some toppings. Here are some options:

• Pecans
• Peanuts
• Coconut flakes
• Maple syrup
• Vegan whipped cream
• Peanut butter
• Fruit

Here are some other dessert recipes you may like:

• 3-Ingredient Avocado Chocolate Mousse
• Chocolate Peanut Butter Spread

Print Recipe

5 from 1 vote

Chocolate Sweet Potato Pie (Vegan and Gluten-Free)

This chocolate sweet potato pie is perfect for Fall. It is vegan, gluten-free, and has a rich chocolatey taste.

Prep Time30 mins

Cook Time15 mins

Chilling Time3 hrs

Total Time3 hrs 45 mins

Course: Dessert

Cuisine: American

Keyword: chocolate pie, pie, sweet potato pie, vegan pie

Servings: 8 slices

Calories: 361.42kcal

Author: Bree Sheree

Ingredients

For the crust:

• 1.5 cups pitted dates
• ¼ cup + 2 tbsp water
• 1.5 cups pecans
• ½ cup rolled oats (ensure gf if necessary)

For the filling:

• 1.5 cups mashed sweet potato (approximately 3 cups chopped)
• ½ cup chilled coconut cream
• ¼ cup +2 tbsp maple syrup
• 1 tsp vanilla extract
• ½ cup cacao powder

Instructions

For the crust:

• Set oven to 350 degrees Fahrenheit.
• Place the dates and water in a food processor and process until a thick paste forms. It doesn’t need to be completely smooth (there can still be some small chunks of dates).
• Add pecans and oats to the food processor and process until evenly combined.
• Press the dough into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.

For the filling:

• *In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth.
• Pour the filling onto the baked crust and spread it out evenly.
• Chill the pie in the fridge for at least 2 hours to allow it to firm up.

Notes

*You can hand mix the filling ingredients in a bowl if your sweet potatoes are well mashed. If you want a smoother texture, I recommend using a food processor or blender.

Store in the fridge for up to a week.

Nutrition

Calories: 361.42kcal | Carbohydrates: 48.49g | Protein: 5.52g | Fat: 19.75g | Saturated Fat: 6.27g | Sodium: 22.55mg | Potassium: 688.95mg | Fiber: 7.99g | Sugar: 28.7g | Vitamin A: 10140.91IU | Vitamin C: 10.91mg | Calcium: 72.72mg | Iron: 2.38mg