Description

This No-Bake Chocolate Sweet Potato Pie is a deliciously creamy and wholesome dessert that combines the natural sweetness of roasted sweet potatoes with rich dark chocolate and vegan ingredients. Perfect for a comforting treat without turning on the oven, it features a crunchy vegan cookie crust and a luscious chocolate filling, topped with a fluffy cocoa-infused vegan whipped cream and chocolate shavings. Ideal for vegan and gluten-free diets, this pie requires no baking and sets beautifully in the refrigerator.

Ingredients

Scale

Crust

250 g vegan cookies (gluten-free if needed)
120 g vegan butter, melted

Filling

400 g sweet potato puree (cooked)
300 g vegan Greek-style yogurt
280 g 70% dark chocolate, melted
2 teaspoons vanilla extract
½ teaspoon sea salt (to taste)
1-4 tablespoons pure maple syrup (optional, to taste)

Toppings

240 ml vegan whipping cream, chilled
2 tablespoons unsweetened cocoa powder
40 g dark chocolate (for chocolate shavings)

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Instructions

Prep sweet potato: If starting with raw sweet potatoes, roast about 650 g on a lined baking sheet at 425°F (220°C) for 40-45 minutes until tender. Allow to cool to room temperature, then puree or mash until smooth. Measure out 400 g of the puree for the pie filling.
Prepare pie tin: Lightly grease a 9-inch pie tin with oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to prevent creasing and help it fit snugly.
Make crust: Crush the vegan cookies finely using a rolling pin inside a ziplock bag or pulse in a food processor. In a mixing bowl, combine the cookie crumbs with the melted vegan butter and mix with a spatula until the mixture resembles wet sand.
Form crust: Press the crust mixture firmly and evenly into the base of the prepared pan using a spoon or flat-bottomed glass. Place the crust in the freezer to set while preparing the filling.
Make filling: Add the sweet potato puree, vegan Greek-style yogurt, melted dark chocolate, vanilla extract, and sea salt into a food processor. Blend on high speed until smooth and creamy. Taste and blend in maple syrup if additional sweetness is desired.
Assemble pie: Spoon the filling into the chilled crust and smooth the surface with an offset spatula or the back of a spoon. Refrigerate the pie for at least 2 hours or until fully set.
Prepare topping: Whisk the chilled vegan whipping cream with unsweetened cocoa powder in a mixing bowl until light and fluffy.
Finish pie: Spoon or pipe the whipped cocoa cream over the set pie. Garnish with dark chocolate shavings made from the 40 g of dark chocolate for an elegant finish.

Notes

For best results, roast sweet potatoes ahead of time and allow them to cool completely before pureeing to avoid a runny filling.
Use gluten-free vegan cookies if gluten sensitivity is a concern.
Adjust the maple syrup quantity to control the sweetness according to personal preference.
The pie should be kept chilled and served cold for optimal texture and flavor.