Chocolate Sweet Potato Pie.
I have made this chocolate [sweet potato] mousse from the lovely Alexandra’s blog ‘Made To Glow’ more times than I can count in the past few weeks. I have been loving it SO much that I decided it needed an appropriate vessel to carry it in all its lusciousness.
Super simple ingredients with an incredibly satisfying result! Doesn’t get much better than that.
This chocolate mousse is one of those things that I will go into the fridge any time of day and grab a few bites to satisfy my ever present sweet tooth.
and it’s healthy….!
for the mousse:
yields approx. 1 1/2 cups of mousse
1 large organic sweet potato [I stress organic when it comes to certain fruits and veggies, potatoes being one of them. There are some nasty pesticides sprayed on potatoes if you don’t buy organic ones!]
4 T cocoa powder
1/2 t vanilla extract
8 soft medjool dates, pitted [if they aren’t super soft, soak them in water for 10-15 minutes]
1/4 c + 2 T liquid, I used water you but can use a non-dairy milk if you like
1 t coconut oil [unrefined] softened
pinch of salt & cinnamon
Roast the sweet potato at 425 degrees F, skin on, for about 50-60 minutes, or until you see that the skin can easily peel away from the flesh. It should be very easy to pierce with a knife and very soft. You may start to see a little bit of brown juice dripping from the sweet potato in spots where the skin is broken. This just means that it’s roasting inside!
When the sweet potato is cool enough to handle, peel the skin away and scoop the flesh into your blender or food processor. You should have about 1 cup of potato.
Add all the other ingredients and blend away.
Stop to scrape down the sides as necessary; blend until creamy and smooth.
Taste and add more dates if not sweet enough and/or more cocoa powder to up the chocolate-y factor.
I loved this mousse while it was still warm but the flavors will heighten slightly if left in the fridge overnight. It will also thicken up a bit after it cools.
If you want to make a pie out of it…
*quick almond meal crust*
1 1/2 c almond meal or flour
pinch of sea salt
1/4 t baking soda
3 T oil, either coconut, walnut or extra virgin olive oil
1 T water
optional: 1/2 t almond extract
Heat oven to 350 degrees F.
Mix dry ingredients together.
Whisk together the wet ingredients in a separate small bowl.
Add the wet to the dry and mix well to combine [use your hands!]
Press the dough into the middle of a 9 inch pie pan OR 3 small pans. I had enough to line 3 4.75 inch spring-form pans.
Firmly press the dough out from the center and slightly up the sides of the pan(s). Make sure that the dough is an even thickness throughout. I only pressed about 1 inch up the sides.
Bake for 15-20 minutes, just until you see the crust begin to turn golden.
Let the crust cool completely before filling!
Refrigerate the leftovers.
I melted some dark chocolate and drizzled it over the top of the pies for a little extra texture.
6 Responses to “Chocolate Sweet Potato Pie.”
This looks fantastic! Yumm!
I love the idea of using dates. They are so versatile when it comes to making vegan sweets. Thanks for sharing!
Great post!! ❤
dates and sweet potato… so dreamy! Thanks for sharing x
This looks amazing! I’ve made mousse with chocolate and avocado before but never considered sweet potato!
Also haven’t yet had a go at making a vegan pastry of any sort yet, so this is going to be the first!
Thank you for a great recipe!
[…] So many great ideas of ways to enjoy this decadent mousse: MTG reader, Celine, made the mousse on her blog and used it as pie filling in an almond flour crust – then topped it with a chocolate […]