Vegan Chocolate-Icecream Pie
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A silky chocolate cookie-dough crust cheesecake pie. Gluten-free dairy-free and vegan this chocolate cheesecake is chewy, silky and gorgeously rich in flavour
Servings Prep Time
8 serves 2 hours
Cook Time Passive Time
20 Minutes 2 hours
Servings Prep Time
8 serves 2 hours
Cook Time Passive Time
20 Minutes 2 hours
Vegan Chocolate-Icecream Pie
Print Recipe
A silky chocolate cookie-dough crust cheesecake pie. Gluten-free dairy-free and vegan this chocolate cheesecake is chewy, silky and gorgeously rich in flavour
Servings Prep Time
8 serves 2 hours
Cook Time Passive Time
20 Minutes 2 hours
Servings Prep Time
8 serves 2 hours
Cook Time Passive Time
20 Minutes 2 hours
Instructions
  1. Steam your sweet potatos (3-4) in the microwave, with a cover for 5-10 minutes. Whilst your doing that you can measure your ingredients into a large mixing bowl.
  2. Once your sweet potatoes are steamed and cool to the touch you can peel them and add them to a seperate mixing bowl.
  3. Using a handblender, blitz until a smooth and measure out 1 cup. Add this to your large mixing bowl with the rest of your ingredients to form a stiff pastry dough, it should be similar to cookie dough.
  4. Roll out to around ½ an inch in diameter and line a pastry tin or cake tin. Prick the bottom of your 'dough' with a fork so that air can circulate the base and it can cook evenly.
  5. Place in the oven on 250 for 20-25 minutes.
  6. Once your cookie-dough has cooked leave it to cool at room temperature for 20-30 minutes
  7. Meanwhile you can measure out your filling ingredients. Using your pre-mashed sweet potato add in the rest of your filling. Including your almond essence or flavouring of choice.
  8. Again, blend with a handblender until smooth. It should be the texture of single cream at this point.
  9. Once your cookie-dough base is cool to the touch you can pour in your filling- with a steady hand and place in the fridge to firm up. It should take an hour and a half to firm up but I prefer mine chilled to almost freezing.
  10. For best results cool your pie in the fridge for one hour before serving.
Recipe Notes

Popping it in the freezer was a strike of genius, it chilled the filling so it was firm enough to remove from the pan and also gave a really nice chill to the dessert. Hence the newly titled "Icecream" pie. The blast in the freezer really topped this off, it made the flavours so much sharper.

Not Gluten-free? Bake your crust like this:

  • 2 cups (272 g) unbleached all-purpose flour
  • 1/2 tsp sea salt
  • (160 g) coconut oil, scoopable (not liquid)*
  • 3-6 Tbsp ice cold water
  • Or traditional pastry dough but I recommend this gluten free version!
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Amy-May Hunt

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