About the Recipe
These Sweet Potato Chocolate Mini Pies are a delightful plant-based dessert that balances rich chocolate with naturally sweet sweet potatoes. A gluten-free, nutty oat crust provides the perfect base for a creamy, chocolatey filling, made even more decadent with melted vegan chocolate chips. Customize with your favorite toppings—fresh berries, nuts, or a drizzle of chocolate—for an elegant treat that’s perfect for special occasions or anytime you crave a wholesome indulgence.
Ingredients
Crust
1 1/4 cups gluten-free rolled oats
1 cup nuts (almonds, hazelnuts, pecans, walnuts, or a mix)
1 cup pitted dates
1/4 cup cocoa powder
1/4 cup unsweetened shredded coconut
1 tsp cinnamon (optional)
Pinch of salt (optional)
2 tbsp unsweetened applesauce, more as needed
Filling
1 cup pitted dates, chopped
2 cups unsweetened non-dairy milk, more as needed
2 tsp vanilla extract
1/2 cup cocoa powder
4 cups cooked sweet potatoes
1/2 cup vegan chocolate chips, melted
Pinch of salt (optional)
Optional Toppings
1/3 cup melted chocolate chips
Fresh raspberries, pomegranate seeds, etc.
Walnuts, pecans, sliced almonds, shredded coconut
Preparation
Directions
1. Prepare the crust.
Place all crust ingredients in a food processor. Pulse until the mixture is crumbly and holds together when pressed. If it’s too dry, pulse a few more times or add a touch more applesauce. Press the mixture firmly into the bottom and sides of the tart pans.
2. Blend the filling base.
Combine the milk and dates in a high-speed blender and blend until smooth. Add the vanilla, sweet potatoes, and cocoa powder (but not the melted chocolate chips yet). Blend until completely smooth.
3. Add the chocolate.
Melt the chocolate chips in a microwave-safe container for about 1 minute 30 seconds, then stir until smooth. Add the melted chocolate to the blender and process until fully incorporated. Add a pinch of salt, if desired.
4. Assemble.
Spoon the filling into the prepared crusts and smooth the tops. Freeze for at least 20 minutes.
5. Serve or store.
Let the pies sit at room temperature for a few minutes before serving. Store leftovers in a sealed container in the freezer. You may also remove the pies from the pans before freezing for easier storage.
6. Optional decorating.
For a simple finish, drizzle melted chocolate in thin zigzag lines over the chilled pies. Add fruit, nuts, or a sprinkle of coconut or almond slices.
Note: You will have about 3–4 cups of filling leftover. Freeze it for another batch, or layer it with fruit, non-dairy yogurt, and oats to make a delicious parfait.
No animals were harmed during the creation of this recipe!
