This chocolate cream pie is three layers of dairy-free deliciousness. The base is our rich and creamy chocolate custard is made with only a few ingredients including nutritious sweet potatoes. This decadent pie is topped off with a fluffy coconut whipped cream and drizzled with a simple and rich fudge sauce. Chill overnight in the fridge or freezer for a show stopping dessert that will make any celebration complete.
Ready in 10 hours | Serves 8 people
high-speed blender or food processor
whisk or electric hand mixer
1 graham cracker crust (check ingredients to ensure it’s vegan-friendly)
Berries of choice (optional garnish)
1 1/2 cups mashed sweet potatoes (about 2 medium-large whole sweet potatoes)
2/3 cup coconut milk or plant milk of choice
1/4-1/3 cup Maple syrup or vegan sweetener of choice (adjust for preferred sweetness level)
1/4 cup cocoa powder
1 tsp vanilla extract
2 TBSP coconut oil (optional)
1/4 tsp sea salt (optional)
Coconut Whipped Cream
1 - 15 oz can full fat coconut milk, chilled overnight in the refrigerator
1 tsp vanilla extract
2 Tbsp maple syrup or vegan sweetener of choice
¼ cup cocoa powder
¼ cup maple syrup, or vegan sweetener of choice
2 Tbsp coconut oil
2 Tbsp coconut milk, or plant milk of choice
Add all custard ingredients to the blender or food processor and blend until smooth. Pour into the graham cracker crust and use a spatula to smooth into an even layer.
After chilling overnight, the coconut milk should separate and a thick cream should sit on the surface of the can when opened. Scoop the cream into a chilled bowl and whip with a whisk or hand mixer until it has increased in volume by about 50%. Add agave nectar and vanilla extract and continue to whip for a few more minutes until the cream has doubled from the original volume. Dollop evenly on top of the custard pie filling and gently spread into an even layer with a spatula.
Add all of the fudge drizzle ingredients to a mixing bowl and gently whisk for a few minutes until smooth. Be careful not to over mix or the ingredients may separate. Use a spoon to drizzle it in stripes over the whipped cream layer of the pie. Cover with a dome lid or foil and chill in the refrigerator or freezer for at least 4 hours but preferably overnight in order for the pie to slice cleanly. Top with berries to serve.
Freezing the pie yields the best results for slicing the pie cleanly. Frozen pie can be sliced then served immediately or thawed at room temperature for an hour before serving. Soak a clean rag in warm water and wipe it in between each slice for the best results.