If you’re looking for a stunning dessert that’s nutrient-rich and incredibly easy to make, this no-bake sugar-free purple sweet potato pie is about to become your new favorite. Featuring a toasted almond crust and a velvety, cardamom-spiced filling, it’s a vibrant, nutrient-dense treat that’s naturally vegan and gluten-free!
Ingredients
For The Crust
- 1/2 cup almond flour (toasted - directions below)
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 2 tbsp. coconut oil (melted)
- 1 tbsp. monk fruit sweetener
For The Filling
- 1 medium purple sweet potato (boiled and cooled to room temperature)
- 3 tbsp. monk fruit sweetener
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp almond extract
- 1 tsp pure vanilla extract
- 1 13.5 fl. can full-fat coconut milk (keep cold then use solid part and about 1 cup liquid)
- 1 tbsp. coconut oil (melted)
Instructions
The Crust
- Add your almond flour to a dry pan over medium heat. Toast for 40 seconds to 1 minute, stirring constantly. When it smells nutty, and most of it is golden, remove it from the heat.
- Mix the toasted flour with salt, cinnamon, melted coconut oil (melt the coconut oil by microwaving it for 30 seconds in a microwave safe dish) and sweetener.
- Line a springform pan with plastic wrap (for easy removal). Add the almond mixture and use your fingers to press it firmly into an even layer covering the base.
The Filling
- Use a leftover boiled potato. However, if you need to prep a raw one, then add purple sweet potato to a medium pan and cover it with water. Place it over a stove top set to medium heat and let it simmer for 35-40 minutes. Then let it cool a bit so it is easy to peel off the skin.
- In a high-speed blender, combine the cooked sweet potato, the solid part of the coconut milk, 1 cup of the coconut liquid, oil, sweetener, spices, and extracts. Blend until it is ultra-smooth.
- Pour the purple filling over your crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
Notes
A Few Tips
- Use chilled coconut milk so you can scoop out the thick cream—this helps create a rich, stable filling.
- Adjust sweetness based on your preference and sweetener type.
- For a firmer texture, you can freeze the pie for 1–2 hours before serving.
- A high-speed blender will give you the smoothest filling.
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Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 167mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5345IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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