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Mousse tarts have become my dessert of choice for the winter holidays. I love their creamy coolness and ease of preparation. This one will find its way onto either my Thanksgiving Day or Christmas menu. I’m terrible at making the whipped cream look pretty on top of pies, so I flipped it and put it on the bottom layer.

Sweet Potato Maple Mousse Pie [Vegan]

$2.99
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Serves

8

Ingredients You Need for Sweet Potato Maple Mousse Pie [Vegan]

For the Crust:
  • 1 cup pecans
  • 3/4 cup dates, chopped
  • 1 tablespoon chia seeds
  • 1/4 cup crystallized ginger
  • 1/2 teaspoon cinnamon
  • 1-2 tablespoons water

For the Vanilla Creme Mousse:

  • 1 cup raw cashews, soaked, rinsed, and drained
  • 6 dates, soaked and drained
  • 2 tablespoons coconut oil
  • 1/2 cup unsweetened coconut milk
  • Juice of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla or unflavored stevia liquid, optional

For the Sweet Potato Maple Mousse:

  • 1 cup raw cashews, soaked, rinsed, and drained
  • 1 cup silken tofu
  • 1 1/2 cups roasted sweet potato
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon maple extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • A pinch of allspice
  • 1/3 cup coconut oil, melted

How to Prepare Sweet Potato Maple Mousse Pie [Vegan]

To Make the Crust:
  1. 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.
  2. Press the crust into a 10-inch tart pan with removable bottom.
  3. Cover and chill until ready to use.

To Make the Vanilla Creme Mousse:

  1. Place all of the ingredients into a blender and process until very smooth.
  2. Pour the mixture over top of the prepared crust and smooth to cover the entire surface.
  3. Cover and chill until ready to use.

To Make the Sweet Potato Maple Mousse:

  1. 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.
  2. Pour the filling over top of the vanilla creme layer and smooth it to cover the entire surface. Chill the pie for a couple of hours.
  3. Top pie with your favorite warm chocolate sauce, a dusting of cocoa powder, or coconut whipped cream.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

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