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5 from 1 vote
Chocolate Sweet Potato Pudding Pie with Maple Coconut Cream
Prep Time
30 mins
Total Time
4 hrs 30 mins
 
Servings: 1 pie
Author: Rachel Katzman
Ingredients
  • 1/2 cup dates I like deglet noor, I just like the texture of them, and I don't have to remove the pits, WOOT
  • 1/2 cup nuts I like pecans, but for this one I used walnuts, because I was out, but use whatever you have on hand
  • 4 T almond milk I like the Califia Farms brand
  • 1 dash cinnamon
  • 1 T good quality ground coffee
  • 1 15 oz can organic pureed sweet potatoes
  • 1/4 cup organic coconut sugar
  • 2 T pure maple syrup
  • 1/4 cup raw cocoa powder
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1/4 t pumpkin pie spice cinnamon, nutmeg, clove, allspice - or just use any of these spices you have on hand
  • 1/4 cup almond milk
  • 1/4 cup white chia seeds (this is my secret ingredient, instead of using other thickeners, I use chia seeds - they are a perfect thickener and you won't taste them at all, plus they're a great source of protein, omega-3's and antioxidants)
  • 2 cans Full-fat coconut milk
  • 2-4 T pure maple syrup Add in 1 tablespoon at a time and adjust sweetness as needed
Instructions
  1. Make the crust: add the first 5 ingredients into a food processor and mix until fully incorporated (here's the deal - I don't really measure when I make the crust, but I adjust if I need to - it the crust is too sticky, add in a handful of nuts, if it's too dry, add in a few more dates and some more almond milk. If you don't want coffee in it, omit it, or use leftover brewed coffee from earlier that morning).
  2. Grease a 9-inch pie plate with coconut oil.
  3. Press the crust and use your hands and fingers to press it in the bottom and up the sides.
  4. Place the crust in the freezer while you make the filling.
  5. Place the rest of the ingredients into a high-speed blender (to grind the chia seeds) until thickened. Pour into crust and place in fridge for 4 hours or until completely firm in the middle. Place a can of full fat coconut milk in the fridge while the pie is chilling.
  6. After a few hours, remove the can of coconut milk from the fridge, and very carefully, open the top and scoop out the solidified cream (save the milk for a later use).
  7. Place the cream in a stainless steel bowl and using either a hand mixer or stand mixer, whip the coconut cream for a minute or so, and slowly add in the maple syrup, one tablespoon at a time (you can always add more sweetness). Whip until the maple syrup is incorporated and the cream gets a bit fluffy (it won't become the exact texture of whipped cream, but close). Add to the top of the pie and place in fridge to firm up.
  8. Serve chilled - ENJOY!