This purple pie exudes happiness and makes us smile just looking at it – and taking a bite is even better. The purple sweet potatoes give this pie its unique coloring and provide a creamy base for the dessert. This pie is a show stopper, so get ready for some compliments.

Raw Purple Sweet Potato Pie [Vegan, Gluten-Free]

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For the Crust:

  • 1 cup almonds
  • 2/3 cup dates
  • A splash of water, to help blend (if needed)

For the Filling:

  • 1 2/3 cups purple sweet potatoes, mashed
  • 1/4-1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 tablespoons non-dairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger (optional)
  • 1/16 teaspoon nutmeg, to taste
  • A dash of pink salt


How to Make the Crust:

  1. Pulse the nuts and dates together in a food processor.
  2. Add a splash f water to help blend the dough.
  3. Press your crust into a 7-inch pie plate or tart pan.

How to Make the Filling:

  1. Blend all ingredients together in a food processor.
  2. Taste the filling and make adjustments for sweetness and spices.
  3. Spread the filling over the crust and refrigerate it for about 3 hours to let it set.
  4. Slice your pie and serve it with a dollop of coconut whipped cream, if you like.


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