Christmas and New Years is coming up😱 crazy right? But now you don’t have to worry about dessert because you’re gonna make this right😜 It’s pretty delicious with a fudgey, velvety filling and a paleo seed crust👌🏼 AND this is my very first pie I’ve ever made!! The filling is totally made with sweet potatoes btw

Sweet Potato Chocolate Pie (print here)


½ cup pumpkin seeds

3 tbsp nut butter

½ cup arrowroot powder

1/4 cup + 2 tbsp water

½ tsp. cinnamon

¼ tsp. salt



2 cups baked sweet potato

¼ cup milk of choice

½ cup maple syrup*

¼ cup cacao powder

1 tsp. vanilla extract

1 tsp. cinnamon

¼ tsp. salt



  1. Preheat oven to 350
  2. In food processer, add pumpkin seeds and pulse until powdery and before they turn into butter. Add the nut butter, cinnamon, salt, arrowroot powder and 1/4 cup water. Pulse until smooth, add the two tbsp of water if needed
  3. Grease a pie pan with ghee or coconut oil. Add the crust mixture to the pan (it will be very sticky). Dip your fingers into a glass of water and spread the mixture to the edges (this prevents your hands from sticking to the mixture). Try to make it so it’s slightly thinner in the middle.
  4. Place into oven for 15 minutes or until lightly golden
  5. Meanwhile, peel the sweet potatoes and add to food processor or blender along with the milk. Pulse until the potato is almost smooth with some large lumps. Add the maple syrup*, cacao powder, vanilla, cinnamon and salt. Pulse until completely smooth and creamy.
  6. Pour over crust and smooth with a spatula
  7. Bake in the oven for 40-45 minutes, then let cool completely and place in the fridge until ready to eat!


*If you like it less sweet, do ¼ cup maple syrup (that’s what we did)


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