Chocolate Sweet Potato Pie (Vegan and Gluten-Free)

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This chocolate sweet potato pie is perfect for Fall. It is vegan, gluten-free, and has a rich, dark chocolate 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 free of added oil.

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

Ingredients

For the crust:

1.5 cups pitted dates

¼ cup + 2 tablespoons water

1.5 cups pecans

½ cup rolled oats (ensure gf if necessary)

For the filling:

3 cups mashed sweet potato (approximately 6 cups chopped)

1 cup coconut cream

¾ cups maple syrup

2 teaspoons vanilla extract

1 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.

• You need to put your coconut cream in the fridge for a few hours before making the filling for this pie. Leaving it in the fridge for at least 12 hours is ideal. 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.

• If you want your pie filling to be smooth, you should use a 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. Make sure you don't over mix though because the filling will not firm up as much and won't hold it's shape very well when sliced. See images above for ideal consistency. It should not be pourable. It should be quite thick.

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

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 (try this pumpkin whipped cream!)
• Peanut butter
• Fruit

Here are some other dessert recipes you may like:

• 3-Ingredient Avocado Chocolate Mousse
• Chocolate Peanut Butter Spread
• Chocolate Peanut Butter Cookie Dough Balls

If you are interested in starting a healthy plant-based diet, check out this plant-based grocery list and these plant-based nutrition books!

Recipe

Print Recipe

5 from 2 votes

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 dark chocolate taste.

Prep Time30 minutes mins

Cook Time15 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 slices

Author: Bree Sheree

Ingredients

For the crust:

• 1.5 cups pitted dates
• ¼ cup + 2 tablespoons water
• 1.5 cups pecans
• ½ cup rolled oats (ensure gluten-free if necessary)

For the filling:

• 3 cups mashed sweet potato (approximately 6 cups chopped)
• 1 cup chilled coconut cream (see note about chilling below)
• ¾ cup maple syrup
• 2 teaspoons vanilla extract
• 1 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. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
• Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
• Allow the crust to cool before adding the filling.

For the filling:

• In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
• 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. Leave it in the fridge for longer before eating if it isn't firm enough.

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. However, make sure you don't over blend the filling to the point of being very liquid-like and pourable. This will prevent it from firming up enough in the fridge. The filling should still be thick and spreadable. See images in the post above for ideal texture.

You must chill your coconut cream in the fridge for at least a few hours before making the filling. Leaving it in the fridge overnight is ideal. This will allow the coconut cream to firm up at the top of the can. Use this thicker part at the top and you can save the liquid part underneath for something else.

Store this pie in the fridge for up to a week.