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Golden Milk Pie: an aromatic and creamy cake straight from the fridge. Without baking, without gluten, without soy but with a lot of taste! The golden milk promises many health benefits. So why not enjoy it as a Golden Milk Pie? Although it promises greater added value as a warm drink, it certainly has a positive effect on the body in the form of dessert!

Golden Milk Pie With Sweet Potatoes [Vegan, Gluten-Free]

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Ingredients You Need for Golden Milk Pie With Sweet Potatoes [Vegan, Gluten-Free]

To Make the Crust: 
  • 7-ounces macadamia nuts, soaked in water for several hours
  • 1 3/4-ounces coconut flakes
  • 2 to 4 tablespoons of agave or rice syrup
  • 2 tablespoons of vegan protein powder of choice
  • 1 tablespoon Yacon (optional)
  • 1 tablespoon Camu Camu (optional)
  • 1 pinch of salt
  • Vanilla to taste

To Make the Filling: 

  • 1 can coconut milk, full fat
  • 1 tablespoon Yacon (optional)
  • 3 tablespoons of xylitol (alternatively sugar or syrup of your choice), also more sweet to taste
  • 7-ounces sweet potatoes, peeled and diced
  • 2 tablespoons of coconut oil
  • 2 teaspoons of golden milk powder or turmeric

To Make the Topping: 

  • 1 handful of pumpkin seeds
  • 2 teaspoons coconut oil
  • 1 teaspoon of coconut blossom sugar
  • Coconut flakes
  • Dried flowers

How to Prepare Golden Milk Pie With Sweet Potatoes [Vegan, Gluten-Free]

  1. Mix the macadamia nuts in a suitable blender (smaller pieces are ok). Then fill in a bowl and knead with all the other ingredients for the bottom to a "dough" that neither crumbles nor sticks too much. The sweetness should be adapted to the taste and consistency of the dough (I used 3 tablespoons of agave syrup). Possibly. add some liquid such as plant drink if the dough is too dry but you do not want to add sweetness.
  2. Cover the springform liner with foil so that the cake can be better detached from the mold. Press the dough as a base into the mold and put it in a cold place.
  3. For the preparation of the filling, add all the ingredients to the pot and simmer at a lower temperature until the sweet potatoes are tender. Then purée everything with the blender and fill in the cake pan. Leave in the fridge for at least 8 hours or until the cake is firm. Possibly. put in the freezer if the cake is not firm enough or wants to save time.
  4. For the topping, heat the coconut oil with the coconut blossom sugar and lightly roast the pumpkin seeds, stirring constantly. Place the cores on a kitchen board or work surface and allow to cool. Finally, decorate the cake with the pumpkin seeds, coconut flakes, and dried flowers. Cut golden milk pie into pieces and serve. Best kept in the refrigerator or in the freezer, if it should not be eaten within a few days.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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