• Aurora

Chocolate Sweet Potato Pie


I decided to make a chocolate pie similar to our Mexican Chocolate Pudding, using sweet potato as the base. Somewhere in the process I realized this is essentially a sweet potato pie with cacao! Whatever it is, it’s delicious. Can you serve it for a holiday? Yes? Should you serve it for a cookout? Absolutely! This pie is oil free, gluten free, and refined sugar free. This is how we made it:


Ingredients:


Filling:

2 cups sweet potato mash

1 ¼ cup plant based milk

½ cup maple syrup

6 tbsp raw cacao powder

¼ cup tapioca starch

1 tsp vanilla

⅛ tsp salt


Crust:

1 ¼ cup almond flour

¼ cup tapioca starch

2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

¼ tsp salt


Aquafaba Whipped Cream

½ cup unsalted aquafaba (chickpea juice)

2 tbsp maple syrup


Directions:


Preheat the oven to 350 F.


In a small bowl, mix your flax egg, and let it gel for about 5 minutes.


In a food processor, add the almond flour, tapioca starch, and salt. Pulse to combine. Add the flax eggs, and blend away.


You can either pat the dough into a 9” pie pan, or you can roll it out between two sheets of parchment paper. The dough is a little temperamental, but it is easier to piece back together than standard pastry dough.


Bake the pie crust for 15 minutes and then set aside to cool.


In a high powered blender, add the sweet potato mash, milk, maple syrup, cacao, tapioca, vanilla, and salt. Blend until smooth. Taste test it and make sure it’s sweet enough for your taste. If not, add another tablespoon or two of maple syrup. Pour into the pie crust and use the back of a spoon to even it out.


Bake the pie for 60-65 minutes. If the crust starts to get too dark, wrap the crust with foil. It’s done with the top is firm and the center may be the tiniest bit wiggly. It should be about the texture of pumpkin pie.


In the meantime, make the whipped cream. Now, here is your warning that this whipped cream will only stay whipped and foamy for a few hours. If you do not finish this pie in one sitting (quitter), then you will need to re-whip the whip to get it foamy again. This works best in a stand mixer, but you can use a hand mixer if you are very strong or patient! Add the aquafaba and maple syrup to your mixing bowl with a whisk. Start beating it on high, and keep going until you have whipped cream. It may take up to 10 minutes to really get stiff peaks, but it will happen!


Serve with whipped cream!

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©Not That Kind of Vegan 2018