We made a low-fat crust with nuts, oats, and dates and filled it with a cream of tofu, sweet potato purée, and cocoa.
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Vegan, sugar-free, and gluten-free, this chocolate pie is as healthy and wholesome as it can be.
Health
Time
1h 30mCost
233 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
Mashed sweet potatoes are a healthy substitute for fats and sugars in bakes.
Mashed sweet potatoes turn into starchy and naturally sweet purée, which is perfect for replacing butter, oil, and sugar in healthy bakes.
With our Smart Search tool, you can easily filter recipes according to ingredients, like sweet potatoes, and nutritional needs.
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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.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
Meanwhile, add pre-soaked dates to a food processor with 80ml (2.8 fl oz) of water. Then, blend into a creamy paste.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
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.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
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.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
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.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
Ease the dough into a 25 cm (9.8 inches) loose-bottom pie dish greased with oil, pressing it with your fingertips.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
For the pie filling, add the sweet potato purée, the remaining date paste, tofu, arrowroot, and cocoa in a bowl.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
Work all into a smooth cream using a hand or electric mixer.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
Spread the chocolate cream evenly over the base with a spatula.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
Bake the pie for 35 min at 180°C (355°F). Allow to cool down and dust it with cocoa.
| Sweet Potatoes | 400g |
|---|---|
| Pitted Dates | 200g |
| Water | 150mL |
| Ground Flaxseeds | 40g |
| Cashew Nuts | 70g |
| Rolled Oats | 125g |
| Baking Powder | 1tsp |
| Silken Tofu | 280g |
| Arrowroot Starch | 2tbsp |
| Cocoa Powder | 3tbsp |
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