Description
Cool and creamy yet full of mouthwatering warm fall flavors, this sweet potato maple mousse pie would make the perfect ending to any Thanksgiving Day feast.
Ingredients
Scale
Crust
- 1 cup pecans
- 3/4 cup dates, chopped
- 1 Tbsp. chia seeds
- 1/4 cup crystallized ginger
- 1/2 tsp. cinnamon
- 1–2 Tbsp. water
Vanilla Creme Mousse
- 1 cup raw cashews, soaked, rinsed, & drained
- 6 dates, soaked & drained
- 2 Tbsp. coconut oil
- 1/2 cup unsweetened coconut milk (the kind in the carton)
- juice of 1/2 lemon
- 1 tsp. vanilla extract
- 1/2 tsp. vanilla or unflavored stevia liquid, optional
Sweet Potato Maple Mousse
- 1 cup raw cashews, soaked, rinsed, & drained
- 1 cup silken tofu
- 1 1/2 cups roasted sweet potato
- 1/4 cup pure maple syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. maple extract
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- pinch allspice
- 1/3 cup coconut oil, melted
Instructions
Make the crust
- Place the pecans in the bowl of a food processor and pulse until broken up a bit – then add the remaining ingredients until the “dough” sticks together. Press the crust into a 10″ tart pan with removable bottom. Cover and chill until ready to use.
Make the vanilla creme mousse
- Place all of the ingredients into a blender and process until very smooth. Pour the mixture over top of the prepared crust and smooth to cover the entire surface. Cover and chill until ready to use.
Make the sweet potato maple mousse
- Place all of the filling ingredients in the bowl of a food processor and process until very smooth. This can take a little time and you’ll need to scrape down the sides of the bowl.
- Pour the filling over top of the vanilla creme layer and smooth to cover the entire surface. Chill the pie for a couple of hours.
- Top pie with your favorite warm chocolate sauce, a dusting of cocoa powder, or coconut whipped cream.
Nutrition
- Serving Size: 8
- Calories: 579
- Sugar: 31
- Sodium: 24
- Fat: 41
- Saturated Fat: 18
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 53
- Protein: 9
- Cholesterol: 0