- 1 cup oats
- 1 cup walnuts
- 1 cup Medjool dates, pitted
- ½ cup unsweetened coconut flakes (optional)
- ½ teaspoon cinnamon
- 1-2 tablespoons applesauce or plant-based milk (for moistening)
- 4 cups mashed sweet potatoes
- 1 cup pitted dates, soaked and drained
- 1/2 cup cocoa powder
- 2/3 cup plant-based milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- ½ cup vegan chocolate chips, melted
- Place the oats, walnuts, dates, coconut flakes (if using), and cinnamon to a food processor and process until you achieve a grainy consistency is achieved. The mixture will feel slightly sticky at this point.
- Next, add the applesauce (or milk) one tablespoon at a time and continue to pulse a few more times. The mixture will combine further, becoming less grainy, and sticking together more. At this point you should be able to squeeze the dough with your fingers being able to mold it into any shape. If it feels too dry, add more applesauce or milk.
- Press the crust mixture into the bottom and sides of a 9-inch pie pan or 9-inch spring form pan. Set aside.
- Place the sweet potatoes, soaked and drained dates, cocoa powder, milk, vanilla, and sea salt to a blender or food processor and blend on high until very smooth. If necessary, you can add a little more milk if you are having trouble blending the mixture. It may take a while, and you may need to periodically stop and start your blender or processor to help it along with a spatula. The final product should be smooth and creamy.
- Add the melted chocolate chips to the blender and continue blending on high.
- Pour the mixture into the pie crust and smooth out the surface. You can also make fancy designs in the surface or garnish with your favorite fruits and toppings.
- Place the pie in the refrigerator and chill for 1 to 2 hours, until firm to the touch. Cut and serve to every chocolate fan in your life!
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