Vegan Chocolate-Icecream Pie
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
8serves 2hours
Cook Time Passive Time
20Minutes 2hours
Servings Prep Time
8serves 2hours
Cook Time Passive Time
20Minutes 2hours
  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!