Chocolate Sweet Potato Pie
Smooth sweet chocolate dessert, so good you'll never guess it's made from a vegetable.
Servings: 4
Ingredients
- 1 cup raw macadamia nuts
- 1 TBS honey
- 1 tsp vanilla extract
- 1 tsp cocoa powder
- 1 cup coconut cream chill in fridge over night, use only solid part
- 1 cup baked sweet potato
- 2 TBS honey
- 2 TBS cocoa powder
- 1 tbs grass fed gelatin the gelling kind
- 1 TBS vanilla extract
Instructions
- Bake the sweet potato with skin on until knife goes through the middle.*
- Whiz macadamia nuts in a food processor until it turns basically into a paste. Scrape from sides a few times and then add the honey, vanilla extract and 1 tsp cacao powder. Whiz until well combined but not so long so that it all separates!
- Press into a paper lined baking tin – or whatever you are using to make the cheesecake in. Little individual serves are fine or a larger cake tin – all turns out the same. Bake on 220C (428F) for approx 5 mins. Just until slightly browned. Pull out of the oven and leave to cool.
- Whizz coconut cream in a food processor until peaks are starting to form. Slowly sprinkle in gelatin.
- Then cut your sweet potato into small pieces and add them in one at a time. Then follow with the rest of the ingredients until well combined.
- Pour into the cooked base, which has now cooled.
- Chill in the fridge for 2 hours or overnight. Slice, add fruit of your choice and enjoy!
Notes
*Sweet Potato cooking time depends on the size of it and if you cut it up, but for me it’s about a hour on 220 C (428F). I don’t peel the sweet potato beforehand. I just shove it all in, as it’s much easier to remove the skin once cooked and cooled.
If you can remember to do it, it’s easier to bake and cool the night before. Just a note, don’t steam or boil it as too much moisture gets in the potato and it ruins the recipe.