Vegan Chocolate Pie (Printable Version)
Rich vegan chocolate pie featuring sweet potato, almond butter, and a chocolate crust, chilled to perfection.
# Ingredients Required:
→ Crust
01 -
1 baked vegan gluten-free chocolate pie crust
→ Filling
02 -
340 grams dairy-free dark chocolate (72% cacao recommended for dark, 60-65% for semi-sweet)
03 -
310 ml canned pure sweet potato or freshly cooked sweet potato
04 -
120 ml smooth raw almond butter, unsalted (or sunflower seed butter for nut-free alternative)
05 -
45 to 60 ml non-dairy milk
06 -
5 ml vanilla extract
07 -
approximately 1.25 ml sea salt, rounded
08 -
37.5 ml organic cane sugar (optional if using semi-sweet chocolate)
# Guide to Cooking:
01 -
Place chocolate in a microwave-safe bowl and heat in short increments, stirring between each until melted. Alternatively, melt using a double boiler on the stovetop.
02 -
In a blender, combine sweet potato, almond butter, 45 ml non-dairy milk, vanilla extract, and sea salt. Blend until smooth.
03 -
Add the melted chocolate to the blender and blend again. If the mixture is too thick to blend smoothly, pause to stir and add up to 15 ml additional non-dairy milk as needed.
04 -
Taste the filling and incorporate organic cane sugar if desired, keeping in mind sweetness will mellow when chilled. Pour the filling into the pre-baked crust and smooth the surface evenly.
05 -
Refrigerate the pie uncovered for approximately 2 hours until firm. Once set, cover with plastic wrap and keep refrigerated until serving. The pie remains firm at room temperature for several hours if necessary.
# Extra Suggestions:
01 -
For best texture, ensure the chocolate is completely melted before blending to avoid grainy filling.