Decadent Desserts With a Healthy Twist

Winter Harris’ Vegan Sweet Potato Pie

Ingredients:

3 sweet potatoes

Cinnamon

Nutmeg

Salt

Vanilla extract

Organic cane sugar

Organic light brown sugar

Cornstarch

Almond or dairy free milk

Ready made pie crust

Instructions:

1. Bake 3 sweet potatoes, once cooled, scoop out the meat of the potatoes and put in a bowl. 
2. Add 1 tsp cinnamon, 1 & 1/2 tsp nutmeg, 1/2 tsp sea salt, 1/2 tsp baking powder, 1 tsp vanilla 1/2 cup organic cane sugar, 1/2 cup organic light brown sugar, 3 TBSP cornstarch (replaces eggs) in bowl with sweet potatoes
3. Add 3/4 cup plus 2 TBSP of almond milk or any dairy free milk
4. Blend with electric mixer or whisk and pour into pie crust
5. Bake at 375 for 45 mins.  
6. Let cool for 15-20 minutes.  
7. Slice & serve.

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Danielle Brown’s Mini Banana Pies

A refined sugar-free, gluten-free, plant-based mini banana cream pie recipe that can be made ready to eat or frozen for later as a treat. It’s great for diabetics and those who seek to limit sugar without sacrificing taste.

Ingredients:

Crust:

3/4 cup finely ground almond flour

2 tablespoons Monk Fruit sweetener or any one of your choice

3 tablespoons salted vegan butter

Banana Pie Filling

3/4 cup mashed banana

6 tbsp of aquafaba (liquid from chickpeas)

1 tsp vanilla extract

1 tsp cinnamon 

1/3 cup powdered sweetener (suggested, Monk Fruit Confectioners Sugar)

1/2 cup dairy free heavy whipping cream

2 oz dairy free cream cheese

Sugar Free Whipped Cream

1/2 cup dairy free heavy cream

2 tablespoons powdered sweetener

Directions:

1. Preheat oven temperature to 350 degrees. Line a muffin tin with silicone or parchment paper baking cups.
2. Make the crust by combining the almond flour, salt, sweetener, and butter in a medium sized bowl. Stir until the ingredients are well combined and the mixture resembles wet sand.
3. Press one tablespoon of the mixture evenly into the bottom of each muffin cup. Then place the muffin tin in the oven and bake for 10-12 minutes, or until the crust is golden brown.
4. While the crust is baking, make the filling by combining the banana puree, aquafaba, vanilla extract, cinnamon, and sweetener in a high-powered blender or stand mixer. Blend until the ingredients are well combined and the banana Pie mixture is smooth.
5. Add in the heavy cream and cream cheese, and blend again until smooth.
6. Pour the sugar free pie filling into each muffin cup, filling each one nearly to the top.
7. Bake for 20-25 minutes, or until the filling is set or cooked completely but with a little wobble. Then chill for at least an hour or until ready to serve.
8. Make whipped cream by combining the heavy cream and sweetener in a large bowl and whip using a hand or stand mixer.
9. Blend until stiff peaks form.
10. Serve the mini pies with a dollop of whipped cream.
11. Freeze extras for later enjoyment in an airtight container for up to 1 month.

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Lance London’s Carolina Classic Vegan Sweet Potato Pie

Ingredients:

For the crust

Cooking spray

1 1/2 c. pecans

1/2 c. old-fashioned oats

1/2 c. dark brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 c. melted coconut oil

For the filling

1 (15-oz.) can sweet potato purée

1 c. almond milk

3/4 c. dark brown sugar

2 Tbsp. cornstarch

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/4 tsp. nutmeg

1/4 tsp. ground ginger

For the topping

1 (13.5-oz.) full-fat coconut cream, refrigerated (Taste of Thai works best)

3 Tbsp. powdered sugar

Pinch kosher salt

Directions:

1. Preheat oven to 375° and grease a 9” pie plate with cooking spray. In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together. Evenly press dough into pre prepped oven safe pie plate. Bake until golden, 15 minutes. Let cool.
2. Filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 60 to 65 minutes. Cover the crust with foil if it starts to get too dark. Let cool completely.
3. Topping: Open can of coconut milk and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
4. Serve pie with whipped coconut cream.