Vegan Chocolate Pie (No Coconut Milk, No Tofu)

Prep Time: 30 mins

Chill Time: 2 hrs

Total Time: 2 hrs 30 mins

Ingredients

For the crust

1 ½ cups fine almond flour (168 g). For a nut-free version, go for the same quantity of sunflower seeds.
½ cup white or brown rice flour (70 g)
⅓ cup tapioca starch (40 g)
¼ teaspoon fine sea salt
2 tablespoons organic cane sugar (can use another granulated sugar such as date, coconut, or brown sugar)
5 to 7 tablespoons water

For the pie

3 to 4 tablespoons non-dairy milk
12 ounces dairy-free chocolate (check for allergens as needed) – use 72% cacao for a dark chocolate pie or 60-65% (semi-sweet) for a sweeter pie
1 ¼ cups canned pure sweet potato – or sweet potato you cook yourself
½ cup smooth raw almond butter, unsalted – or sunflower seed butter for nut-free
1 teaspoon vanilla extract
rounded ¼ teaspoon sea salt
3 tablespoons organic cane sugar, optional – won’t need if using semi-sweet chocolate

Cooking Instructions

For making pie

Whisk together the almond flour, rice flour, tapioca starch, salt, and sugar in a large bowl
Add 4 tablespoons of water, and use a large spoon to thoroughly combine them all. Drizzle in 1 more tablespoon of water, and mix again.
Add another 1 to 2 tablespoons of water, if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
Place the dough on a large piece of parchment paper, about 13 inches long. Use your palm to gently flatten the dough into a disc. If the dough is too sticky, sprinkle some almond flour.
With a rolling pin, use firm and steady pressure and slowly roll the dough until it’s 12- to 13-inches in diameter. The dough should not be too thick, especially around the edges. After flipping onto the pie plate in the next step, you should have excess to trim away.
Pick up the parchment paper and quickly flip the dough onto a 9-inch glass pie plate. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.
Use a knife to trim away the excess, and decorate the edges of the pie crust as desired. Use a fork to poke vent holes in the bottom of the crust.

For the filling

First, melt the chocolate. Place in a microwave-safe bowl and heat in short intervals. Once it starts to melt, stir in between each heat interval. Alternatively, melt the chocolate with a double-boiler set up on the stovetop.
In a blender, combine the sweet potato, almond butter, 3 Tbsp milk, vanilla, and salt. Blend to combine. Add the melted chocolate and blend it again. The mixture will be very thick, so you may need to stop a few times to stir.
If needed, add another splash of milk to help with blending. Taste the pie filling and add sugar if desired. Keep in mind that once the pie is cold it will taste less sweet.

Assembling the pie

Spoon the filling into the crust and smooth the top. Refrigerate the pie uncovered until set, about 2 hours. Once the pie is firm, cover with plastic wrap and keep refrigerated until ready to serve. It is fine to take it out sometime before serving as it stays firm at room temperature for several hours.