Vegan Sweet potato Pie {gluten-free and no refined sugar}
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Crust
  • ⅓ cup shredded hazelnuts
  • ⅓ cup buckwheats
  • ⅓ cup cacao powder
  • 6 Medjool dates
  • Layer
  • 1 Cup (200gr) cooked sweet potato
  • 7 oz. (200gr) dark chocolate
  • 1 TBSP maple syrup
  • 2 TBSP coconut oil
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • ½ TSP salt
  • dark upper layer
  • 3 tbsp cacao + ⅓ of the mass of the layer above
  • hazelnuts for decoration
  1. Oil brush a round baking tin (I used a 7 inch when you want the pie to be higher use a smaller one like 6 inches)
  2. For the crust, blend all base ingredients together and press with your finger into the baking tin
  3. Freeze until the filling is ready.
  4. For the first layer, melt the dark chocolate and blend with all the ingredients form layer 1 and spread ⅔ of it over the crust
  5. Freeze for 20 minutes
  6. For the darker layer add 3 TBSP Cacao powder to the remaining batter and spread over the first layer.
  7. Decorate with hazelnuts and keep in the fridge until set
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at