Gluten-free & Dairy-free Sweet Potato Pie

Gluten-free & Dairy-free Sweet Potato Pie
A healthy twist on a classic thanks giving sweet potato pie. However, there is certainly no compromise on taste - it still tastes indulgent & decadent!

This pie is gluten and dairy free, uses no refined sugar and is packed full of super ingredients such as linseed, almonds, sunflower seeds vegetables & more. Proof healthy food can be delicious too!

Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Gluten-free & Dairy-free Sweet Potato Pie


Pie base:

  • 180g juicy medjool dates
  • 6 tbsp ground linseeds
  • 6 tbsp ground pumpkin seeds
  • 6 tbsp ground sunflower seeds
  • 4 tbsp of cacao powder
  • 1 tbsp of coconut oil
  • 250g ground nuts (I used almonds, cashews, pecans today)

Pie filling:

  • Flesh of 3 baked sweet potatoes
  • 3 tbsp maple syrup
  • 3 tbsp coconut butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

How to make

For the pie base:

  • Pop all the ingredients into a food processor and blitz for a few minutes until you have a fine crumb.
  • Spilt into 6 and press into the base & sides of your moulds.

For the pie filling:

  • Mash all the ingredients together and spoon onto your nutty base.
  • Pop into the fridge to set and leave at room temperature for 30 minutes before serving.

Top tips:

  • If it's not binding, add a little more coconut oil.
  • Pop it in the freezer before popping out of the mould for the perfect shape.

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