This easy sweet potato pie vegan dessert with graham cracker crust and coconut whipped cream is out of this work delicious. The flavors are cozy and festive for Fall and Winter too. This easy vegan dessert will please the entire family regardless if they’re vegan or not! In fact no one will even know this pie is plant based.
See the sweet potato pie recipe video
What do you need to make this vegan dessert recipe? For the crust you will need:
Nabisco Teddy Grahams (cinnamon or chocolate flavor)
Annie’s Homegrown Organic Bunny Grahams
How do you make the crust for this easy sweet potato pie vegan dessert?
First you need to blend up the graham crackers in your food processor then add the vegan butter, brown sugar, and vanilla extract. Grease your standard pie pan and mold the crust into the pan. Set the crust aside, or in the refrigerator, while you continue making the pie filling. What ingredients do you need for the pie filling?
3 cups cooked sweet potato without skin
1/3 cup vegan butter – room temp
1 tbsp cinnamon
4 tbsp corn starch
1 cup sugar
1 tbsp maple syrup
1/2 tsp salt
1/2 tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp agar powder (optional but helps the pie hold shape better)
What Is Agar Gelatin?
You might be wondering what is agar powder? This optional ingredient is a great egg replacement for vegan cakes and pies. It is like a vegan jello or gelatin that comes from seaweed but has no smell or flavor. You can leave this ingredient out or use 1/2 a banana, flax egg, or egg replacement of your choice.
Boil 3-4 large sweet potatoes in a big pot of water for 40-50 minutes until they are fully cooked. Drain them from the water and allow them to cook down before removing the skin. Mix the cooked sweet potato with the rest of the filling ingredients and beat, whisk, or purée until thoroughly smooth and combined. Pour the batter on top of the crust in the pie pan and bake at 375 degrees F for 45-50 minutes.
How do you make the coconut whipped cream? Gather your ingredients: 1 can of full fat coconut milk, 1 cup powdered sugar, and 1 tsp vanilla extract. Make sure the coconut milk is fully chilled in the refrigerator over night. It also helps to chill the beater sticks and the mixing bowl. Scoop the coconut cream from the top of the can into the mixing bowl and beat with the powdered sugar and vanilla until it becomes fluffy.
Jump To Recipe: Sweet Potato Pie With Coconut Whipped Cream
The flavors in the pie are delicious and festive for Fall and Winter. This dessert will please the entire family.
For The Crust
1.5 Cupsgraham cracker crumbs
7Tbspvegan butter room temp
1/2Tbsp vanilla extract
For The Filling
3Cupscooked sweet potato without skin
1/3Cup vegan butter
1Tsp agar powder optional but helpful as an egg replacement
For The Whipped Cream
1Cupcoconut milk full fat, from the can
Start by boiling 3-4 large sweet potatoes for 40 minutes until they are thoroughly cooked then drain from the water and allow them to cool off so you can remove the skin and measure out 3 cups
Make the crust by blending your graham crackers (about 8 large ones) into crumble then blend in 7 tbsp room temp vegan butter followed by 1/2 tbsp vanilla extract and 3 tbsp brown sugar
Scoop it into a standard greased cake pan and press it down into the bottom to form the crust and set it aside
Combine the 3 cups cooked sweet potatoes with 1/3 cup butter – (room temp), 1 tbsp cinnamon, 4 tbsp corn starch, 1 cup sugar, 1 tbsp maple syrup, 1/2 tsp salt, baking soda, baking powder, 1 tsp agar powder, and 1/2 tbsp vanilla extract
Whisk the ingredients vigorously until thoroughly combined- if you don’t like lumps you can use a soup purée to smooth it out even more or even blend or beat
Preheat the oven to 375 degrees F
Pour the pie batter on top of the graham cracker crust in the cake pan
Bake for 45 -50 minutes then set aside to cool
Use a fresh mixing bowl to beat the coconut milk with the vanilla and powdered sugar until it becomes fluffy (if the cream is not properly cold from the refrigerator it will not fluff up, it also helps to store the beater sticks in the freezer for 20 minutes ahead of time as well)
Allow the pie to cook down before serving with fresh whipped cream !
You will adore this pineapple mango smoothie bowl recipe. It’s not even like a smoothie bowl so much as it’s like sorbet or vegan ice cream. When you freeze the fruit properly and use the proper amount of liquid it really is the best dairy free ice cream recipe. Especially because it’s vegan and plant-based making it a healthy dessert that you need to try this spring and summer!
Once you have a taste of this tropical vegan ice cream it will quickly become your go to dessert all spring and summer long!
dairyfreedessert, fruit, ice cream, nice cream, no bake, sorbet
1cupfrozen mango chunks
1cupfrozen pineapple chunks
1/4 cup orange juice
1tbsp agave nectar
AnyamountFresh fruit topping (kiwi, strawberry, etc)
Slice up your pineapple and mango chunks and freeze them overnight.
Combine them in a blender or food processor with the orange juice and blend until smooth.
Scoop it into a bowl of your choice and topped with fresh fruit and drizzle with agave nectar.
You have to try the pineapple mango smoothie bowl recipe this spring and summer. I love the tropical flavor combinations of pineapple and mango. Plus they are so healthy for you. Mangoes or a stone fruit that are native to South Asia. They are distributed worldwide and there are a wide variety of types.
This dairy free ice cream recipe is so healthy because it has mango fruit. One average sized mango has about 200 calories, 16% potassium, 20% fiber, 5% protein, 72% vitamin A, and 203% vitamin C. Also 3% calcium, 2% iron, 20% vitamin B6, and 8% magnesium.
Pineapple mango smoothie bowl recipe is packed with even more nutrients due to the pineapple! This tropical fruit is native to South America and has been cultivated for centuries! Pineapple was introduced to Europe in the 17th century as an item of luxury. It’s 86% water, 13% carbs, .5% protein, and rich in magnesium, vitamin C, and antioxidants. What ingredients do you need to make this dairy free ice cream recipe?
1 cup frozen pineapple chunks
1 cup frozen mango chunks
1/4 cup orange juice
Fresh fruit topping (kiwi, strawberry, etc)
1 tbsp agave nectar
How do you make the pineapple mango smoothie bowl recipe?
Step 3. Scoop it into a bowl of your choice and topped with fresh fruit and drizzle with agave nectar.
Agave Versus Honey
What is agave? Agave syrup is also called maguey syrup or agave nectar. It’s plant based as it comes from the Agave plant (Agave americanaand A. tequilana plants). The leaves are cut off a plant 7-14 years of age and the juice is extracted from the core called the piña. The juice is processed and condensed into syrup that is mildly less thick than honey. It can be light to dark amber and has a sweet sugary taste, perfect for vegan desserts that don’t match well with maple syrup.
Best Blenders For Frozen Fruit
Ninja Professional Blender 1000W BL610 – If you are tied of having your blender break once a year or so then maybe it’s time to invest in a sturdy product that can handle large portions of frozen fruit, ice, and more. This quality high-speed model has a unique blade structure with three sharp blades separated by a few inches which increases the ability to efficiently crush ice, blend and puree, they are very sharper so be careful! You will love it making countless dairy free ice cream smoothie bowls!
Instant Ace Nova Cooking Blender, Anyreasonvegans top pick – Hot and Cold, 9 One Touch Programs, 56 oz, 1000W – I love my instant pot hands free interface and that’s why this blender goes above and beyond. It has 8 buttons to help you choose such as crushed ice, nut milk, smoothie and blend soup. It’s super easy to operate too.
Beast Blender | Blend Smoothies and Shakes, Kitchen Countertop Design, 1000W – if you’re looking for something uniquely aesthetic you might want this trendy blender. And it’s not just looks either, the 1,000 watt motor is powerful. It even has internal sensors to prevent over heating. You will also get a storage lid with a carry handle. You can make all the dairy free ice cream vegan desserts you want!
Vegan bundt cake recipe made with pumpkin purée and maple frosting is the best fall dessert. It’s soft, moist, and so flavorful as well. Recipes for pumpkin desserts like this are easy and delicious. Furthermore it’s dairy and egg free!
Recipes for pumpkin desserts are popular in fall and winter. They’re the staple of the holiday season. Additionally it’s simple to veganize these kinds of recipes! Simply replace the dairy components like butter with vegan butter. The milk or cream component can be replaced with soy, almond, or coconut milk.
This vegan bundt cake recipe requires the following ingredients: 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda. Also 1 teaspoon sea salt, 1 teaspoon ground cinnamon, and 3 teaspoons pumpkin pie spice.
Other ingredients for this pumpkin dessert recipe includes 1 cup (240ml) coconut or vegetable oil. Also 4 portions vegan eggs replacement (flax seed, apple sauce, or bananas see notes). More important ingredients are 1/2 (100g) packed light or dark brown sugar, 1 cup (200g) granulated sugar, and 1 (15 ounce) can pumpkin puree.
I adore vegan recipes for pumpkin desserts!
Don’t forget 1 and 1/2 teaspoons pure vanilla extract for your vegan bundt cake recipe! Making the light maple vegan frosting is quick and simple as well. All you need is 3 and 3/4 cups (450g) Powdered Sugar 3 Tbsp (45g) Vegan Butter, 4 Tbsp (60ml) Soy Milk, 1 tsp vanilla extract, and 2 tbsp maple syrup.
The frosting for this recipe for pumpkin dessert is made by simply combining all the wet ingredients in a bowl. Then blend with electric mixer until thoroughly combined. Slowly add the powdered sugar one cup at a time and blend on slow to medium until all the powdered sugar is thoroughly combined.
Healthy carrot cake snacks are the best homemade protein bars. They’re completely vegan with no cooking required. I love healthy snack ideas like this simple plant based recipe. Additionally the flavor combinations are delicious and fun.
Dates are perfect for healthy carrot cake snacks because they’re packed with nutrition and super tasty. Due to the nutritional value of dates, consuming them has multiple health benefits. For example they can lower cholesterol, improve bone health, and promote digestion.
Furthermore these homemade protein bars are rich in protein, vitamins, and iron. Other reasons I love these healthy snack ideas is because it strengthens the nervous system and improves the skin. Not to mention how simple and affordable they are to make.
All you need to make these healthy carrot cake snacks include 2 cups dried dates, 2 cups shredded carrots, and 4 oz of pistachios. It’s easier to use the pre shelled pistachios. I made the mistake of getting the shelled ones and had to spend time removing them!
Other ingredients for these healthy snack ideas includes 1/2 cup coconut flour, 1 tbsp stevia, 1/2 tsp sea salt, and 8 oz vegan white chocolate wafers/chips. You will also need 2 tbsp vegan butter (any brand).
It’s so simple to make these healthy snack ideas. First combine dates and carrots in your food processor and blend ingredients together thoroughly. Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together.
You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients of the homemade protein bars. Then line a sheet pan or baking pan with parchment paper. Dump the healthy carrot cake snacks mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape. Combine the white chocolate and vegan butter in a large microwave safe bowl.
Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined. Pour the melted white chocolate mixture on top of the molded carrot cake bars. Set the entire carrot cake in a cold refrigerator until everything hardens before cutting into 16 portions.
These healthy snacks are vegan and packed with plant based nutrition.
breakfast, dates, healthy, nuts and seeds, plant based diet, raw vegan
4ozPistachios (de shelled)
8Ozvegan white chocolate chips/wafers (vegan brands include Milkless, Oh! Nuts, King David, Sweet William, VeganSweets, Nestle Toll House)
First combine dates and carrots in your food processor and blend ingredients together thoroughly
Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together
You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients
Line a sheet pan or baking pan with parchment paper
Dump the carrot cake mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape (it doesn’t have to be perfect or even fit the size of the pan, just eye ball it into the size you want).
Combine the white chocolate and vegan butter in a large microwave safe bowl
Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined
Pour the melted white chocolate mixture on top of the molded carrot cake bars
Set the entire thing in a cold refrigerator until everything hardens (1 hour) before cutting into approximately 16 portions
Cut your watermelon in half, use an ice cream scoop or large spoon to scoop out balls of water melon and place them in a large zip lock bag
Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night)
Make sure your coconut milk is thoroughly chilled as well before hand. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid.
Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined
Serve immediately or store in the freezer!
I absolutely love cold watermelon especially in the warmer seasons. This creamy delicious recipe for watermelon sorbet really hits the spot on a hot day. Additionally this specific watermelon sorbet recipe is free of added sugar. That’s because I prefer to use stevia, however you can use any sweetener you like!
Watermelon has such a lovely texture for making sorbet. I especially love pairing it with chilled coconut cream. The best coconut cream to use comes from a full fat can of coconut milk. You can find the cans of coconut milk in the Asian food products section or sometimes in the baking isle.
I like using stevia to sweeten my recipe for watermelon sorbet. However you can use any kind you like, for example coconut sugar, maple syrup, or agave. Another way I love to make my vegan sorbet extra creamy is to use only the cream portion from the can.
How To Get Coconut Cream From Can
Let me explain how to get the coconut cream to separate from the liquid it’s very simple. First things first, ensure you have the full fat canned coconut milk from the pantry isle. Store it in the coldest spot of the refrigerator over night. I love frosty fruit treats in warmer months
The white coconut cream will separate itself from the clear liquid in the cold temperature inside the can. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid. Use only this cream for your recipe for watermelon sorbet!
You only need 3 simple ingredients for your recipe for watermelon sorbet! Ingredients include 1/2 of a medium sized watermelon, 1/2 cup coconut milk or milk if your choice, and 1 tbsp stevia. Stevia can be replaced with sweetener for your choice as well.
Start making your recipe for watermelon sorbet by cutting your watermelon in half, Then use an ice cream scoop or large spoon to scoop out balls of watermelon and place them in a large zip lock bag.
Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night). Make sure your coconut milk is thoroughly chilled as well before hand. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined. Serve immediately or store in the freezer!
The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. Our affiliates include only Amazon associates at this time. Anyreasonvegans also uses automated advertisements from Google Adsense which compensate based on a cost per click bases. See our ‘Do Not Sell My Personal Information’ for more info. Additionally this blog may contain sponsored posts or links as well.
These healthy rainbow fruit popsicles are so beautiful and delicious. I got these really fun popsicle molds and we had a lot of fruit too. The variety of colors of the different fruits is what really makes them pop.
Also I’ve been trying to find new and creative ways to get my kids to eat healthy. They’re obsessed with popsicles, and these rainbow ones are 99% fruit with just a splash of soy milk. My daughter is only 2 and a half and she gets so excited to eat popsicles.
She loves them so much she actually learned how to say popsicle. Except she says it “popical!” Which is pretty dang close for a toddler saying such a hard word. I love when she eats fruit with its natural sugars as opposed to unnatural added sugars.
You only need 4 different colored fruits to make these rainbow popsicles. I used 1 cup strawberries chopped, 1 cup mangoes chopped, and 1 cup kiwi fruit chopped. Also 1 cup blueberries, 1 cup soy milk (or milk of your choice), and 2 tsp stevia (optional).
Fruit filled ice pops are so simple to make
This healthy dessert is so simple to make also. First, chop up the different fruits fresh, you want the juices to bleed together slightly inside the popsicle molds. Sprinkle the fruit with stevia if you like a little extra sweetness.
Start filling the popsicle molds (makes appropriately 12 – 6 oz- molds). After each layer of fruit use a spoon or the popsicle stock to mash down the fruit (this releases some juice and leaves less air bubbles). Evenly distribute the fruit into the popsicle molds making 4 layers.
Top off the rainbow popsicles with some soy milk, almond milk, coconut milk, or liquid if your choice. Freeze the popsicles for 4 to 6 hours to make sure they are properly hardened. These frozen treats are healthy, plant based, and vegan!