We made a low-fat crust with nuts, oats, and dates and filled it with a cream of tofu, sweet potato purée, and cocoa.
Vegan, sugar-free, and gluten-free, this chocolate pie is as healthy and wholesome as it can be.
Mashed sweet potatoes are a healthy substitute for fats and sugars in bakes.
Poke the sweet potatoes and bake them at 200°C (390°F) for 45 minutes. Then, peel off the skin, scoop out the flesh, and mash into a purée.
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Meanwhile, add pre-soaked dates to a food processor with 80ml (2.8 fl oz) of water. Then, blend into a creamy paste.
In a bowl, soak the flaxseeds with the remaining 70ml (2.5 fl oz) of water for 15 minutes or until thick and gel-like.
Roast the cashews at 200°C (390°F) for 5 minutes and then add them to a food processor. Tip in the oats and blitz into finely ground flour.
Now, combine the oat flour, soaked flaxseeds, half of the date paste, and baking powder into a bowl. Work all into a compact and slightly sticky dough.
Ease the dough into a 25 cm (9.8 inches) loose-bottom pie dish greased with oil, pressing it with your fingertips.
For the pie filling, add the sweet potato purée, the remaining date paste, tofu, arrowroot, and cocoa in a bowl.
Work all into a smooth cream using a hand or electric mixer.
Spread the chocolate cream evenly over the base with a spatula.
Bake the pie for 35 min at 180°C (355°F). Allow to cool down and dust it with cocoa.
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