Chocolate Sweet Potato Pie Vegan And Gluten Free Recipes

CHOCOLATE SWEET POTATO PIE (VEGAN AND GLUTEN-FREE)

Steps:

• Set oven to 350 degrees Fahrenheit.
• Place the dates and water in a food processor and process until a thick paste forms. It doesn't need to be completely smooth (there can still be some small chunks of dates).
• Add pecans and oats to the food processor and process until evenly combined. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
• Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
• Allow the crust to cool before adding the filling.
• In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
• Pour the filling onto the baked crust and spread it out evenly.
• Chill the pie in the fridge for at least 2 hours to allow it to firm up. Leave it in the fridge for longer before eating if it isn't firm enough.

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F.
• To make the crust, place the dates in a food processor fitted with an S blade and process until they're chopped into medium-fine pieces.
• Add the oats, pecans, and salt and pulse a couple times to distribute.
• Add 3 tablespoons of the water and process until it all begins to stick together a little, adding more water as necessary.
• Press into the bottom and up the sides of an 8-inch pie plate.
• Bake the empty crust at 350 degrees F for about 9 minutes. The set aside to cool.
• Place all filling ingredients in a high powered blender and process until very smooth. It will also be quite thick. Continue to process for about a minute. The mixture may heat up, but that's OK.
• Pour the filling into the baked and cooled crust and spread evenly.
• Spread the toasted pecans on top.