Dessert

No-Bake Chocolate Sweet Potato Pie Recipe

ByJulian Dempsey December 1, 2025December 1, 2025

Introduction

This no-bake chocolate sweet potato pie is a rich, creamy dessert perfect for any season. Combining velvety sweet potato puree with dark chocolate and a crunchy cookie crust, it’s both comforting and indulgent without needing an oven.

A three-layer dessert in a round metal pan with a crumbly golden crust forming the bottom and sides. The middle layer is smooth, rich dark brown chocolate filling that is thick and glossy. The top layer is light and fluffy whipped cream with a slightly tan color, spread unevenly with soft peaks, and sprinkled generously with small, curled dark chocolate shavings. A metal pie server with a wooden handle is placed under a slice, showing the layers clearly, all set on a white marbled surface with scattered sweet potatoes and pieces of dark chocolate nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g vegan cookies (GF if needed)
120 g vegan butter (melted)
400 g sweet potato puree (cooked)
300 g vegan Greek-style yogurt
280 g 70% dark chocolate (melted)
2 teaspoons vanilla extract
½ teaspoon sea salt (to taste)
1-4 tablespoons pure maple syrup (optional, to taste)
240 ml vegan whipping cream (chilled)
2 tablespoons unsweetened cocoa powder
40 g dark chocolate (for topping)

Instructions

Step 1: Prep the sweet potato by roasting about 650 g of raw sweet potatoes at 425°F (220°C) for 40-45 minutes until soft. Allow to cool, then mash or puree to get 400 g of cooked sweet potato puree.
Step 2: Lightly grease a 9-inch pie tin with oil or vegan butter, then line the base with parchment paper, cutting small slits around the edge to help it sit flat.
Step 3: Crush the vegan cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted vegan butter until the texture resembles wet sand.
Step 4: Press the crust mixture firmly and evenly into the base of the prepared tin. Smooth it with the back of a spoon or flat glass and freeze to set while making the filling.
Step 5: Blend the sweet potato puree, vegan Greek-style yogurt, melted dark chocolate, vanilla extract, sea salt, and maple syrup (if using) in a food processor until smooth and creamy.
Step 6: Pour the filling over the crust and smooth the surface. Refrigerate the pie for at least 2 hours or until fully set.
Step 7: Whip the chilled vegan whipping cream with cocoa powder until light and fluffy. Spoon over the chilled pie and garnish with dark chocolate shavings before serving.

Tips & Variations

For a gluten-free crust, use certified gluten-free vegan cookies.
Adjust the sweetness by varying the maple syrup according to taste.
Use plant-based Greek-style yogurt with a firm texture for best results.
Chill the pie overnight for a firmer texture and enhanced flavors.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best taste and texture, consume within this time. Reheat is not recommended since the pie is intended to be served chilled.