This pie is super rich so you can easily get 12 to 16 slices. It may seem complicated but it really isn’t. Super delicious. If you don’t tell anyone it is vegan they will never ever know.
You can see a YouTube video of me making this pie in a link down below.
Almost Raw Vegan Sweet Potato Pie with Marshmallow Fluff
Crust Ingredients:
20 Golden Oreos
8 medjool dates
1/4 cup agave, brown rice syrup or concentrated apple juice
Instructions:
Place all crust ingredients in a food processor and whirl until well combined and mixture easily holds together. Press into bottom of 9 inch pie pan.
Filling Ingredients:
1/3 cup coconut butter
1/2 cup vegan buttercream frosting (I used Duncan Hines)
2 tsp apple pie spice
1/8 to 1/4 tsp ground nutmeg
2 1/4 cups cubed raw sweet potato
1 1/2 cups cooked mashed sweet potato
Instructions:
Place coconut butter, frosting, spices and raw sweet potato in a high speed blender and blend until well smooth. Add mashed sweet potato and blend until well combined. Poor into prepared pie crust and place in freezer for 3 hours until set.
Marshmallow Fluff Topping:
Brine from 2 15oz cans garbonzo beans reduced to 3/4 cup (aquafaba)
1 cup powdered sugar
3/4 tsp guar gum
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
In a mixer whip aquafaba and cream of tartar until you get stiff peaks. Combine powdered sugar and guar gum together. Add to stiff peaks with both extracts and whip until you get the perfect marshmallow fluff. Spread over your frozen pie with the candied pecans. Slice pie while frozen. Let thaw 30 minutes before serving. Alternatively you can garnish with fluff and pecans after plating the pie.
Candied Pecan Topping:
2 tbsp vegan butter
3 tbsp sugar
1 tbsp agave, brown rice syrup or concentrated apple juice
1/2 cup pecan halves
Dash of cinnamon
In a saute pan melt butter with sugar and agave. Add in pecan halves and a dash of cinnamon. Cook over low heat for about 5 minutes. Lay out on parchment paper to harden.
Kari Eats Plants 