Description

This no-bake chocolate sweet potato pie combines the natural sweetness of roasted sweet potatoes with rich 70% dark chocolate and creamy vegan Greek-style yogurt, all nestled in a crisp vegan cookie crust. Perfectly smooth and lightly sweetened with optional maple syrup, this dairy-free dessert is finished with whipped cocoa cream and chocolate shavings, making it an indulgent yet wholesome treat that’s easy to prepare without any baking required.

Ingredients

Scale

For the Crust

250 g vegan cookies (GF if needed)
120 g vegan butter (melted)

For the Filling

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)

For the Toppings

240 ml vegan whipping cream (chilled)
2 tablespoons unsweetened cocoa powder
40 g dark chocolate (for shavings)

Instructions

Prep Sweet Potato: Roast approximately 650 g of raw sweet potatoes on a lined baking sheet at 425°F (220°C) for 40-45 minutes until soft. Allow to cool to room temperature, then puree or mash. Measure out 400 g of this cooked sweet potato puree for the recipe.
Prepare Pan: Lightly grease a 9-inch pie tin with vegan butter or oil. Line the base with parchment paper, cutting small slits around the edges to ensure it lies flat without creases.
Make Crust: Crush the vegan cookies into fine crumbs using a rolling pin or blend in a food processor. Combine crumbs with melted vegan butter in a bowl until the mixture resembles wet sand.
Form Crust: Press the crust mixture firmly and evenly into the bottom of the prepared pie tin using a spoon or flat glass. Place the crust in the freezer to chill and set while preparing the filling.
Prepare Filling: Add cooked sweet potato puree, vegan Greek-style yogurt, melted dark chocolate, vanilla extract, sea salt, and maple syrup (if using) to a food processor. Blend on high until completely smooth and creamy. Taste and adjust sweetness with additional maple syrup if desired.
Assemble Pie: Spoon the filling into the chilled crust and smooth the surface with an offset spatula or the back of a spoon. Refrigerate the pie for at least 2 hours to set fully.
Make Topping: Whisk together the chilled vegan whipping cream and unsweetened cocoa powder in a bowl until light and fluffy. Spread the whipped cocoa cream over the set pie.
Garnish: Finish the pie with a generous sprinkle of dark chocolate shavings. Serve chilled.

Notes

Use gluten-free cookies if you require a gluten-free version.
To cook sweet potatoes, roasting brings out the best natural sweetness and texture for the pie.
Vegan Greek-style yogurt provides creaminess and tang; substitute with any plant-based creamy yogurt if unavailable.
Ensure the vegan whipping cream is well chilled before whipping for best results.
Adjust maple syrup quantity based on sweetness preference.
The pie must chill for at least 2 hours to set properly before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes (for roasting sweet potatoes)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake pie, vegan dessert, chocolate sweet potato pie, gluten free, dairy free, vegan chocolate pie