Whipped sweet potato pie stuffed dates are pretty much the non-recipe recipe you didn’t know you needed! A dairy free sweet potato filling gets stuffed into juicy medjool dates before a quick drizzle in melted chocolate. Top with coconut whipped cream, close your eyes, and be taken to fall nirvana.
As a lady with not a whole lot of time (hello midterms!) but with a whole lot of basic-ness in my soul, I am always on the hunt for a quick and delicious no bake treat. Now, I haven’t really dabbled in the no bake dessert life. I am mostly a eat all the popcorn for dinner type of gal. But these sweet potato pie stuffed dates? Oh you better believe I am here for it
So let’s get talking.
I am a self-described pie fanatic. A former boyfriend and I would fight about whether cake or pie was the better dessert (hint: it’s pie). I do not discriminate when it comes to pie. Key lime, cherry, or strawberry rhubarb really does not matter as long as it has the word pie in it? But a seasonal pumpkin pie? That makes my heart sing.
It’s no surprise I have been all about fall lately. These sweet potato pie stuffed dates are my lazy lady version of baking. Some of you might argue with me that the crust is the best part of a pie. In some ways, I agree, when the crust is perfectly flakey and there are no “soggy bottoms.” The filling, though, I will gladly eat with a spoon.
And in the south, they say sweet potato pie > pumpkin pie anyway.
So in my effort to make eating the center of the pie dreams come true, I have come up with a vegan, GF sweet potato pie filling that, honestly, you could just make its own. Take a spoon to it in your stretchiest pants and go to town… I have done this. BUT why not take it up a step, and stuff it into medjool dates (I love these) and drizzle it with chocolate (this chocolate is my go to!)? Yeah that’s what I’m talking about. Better yet, why not top it with coconut cream and really take in that nostalgia.
Yields 8-10 dates
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1/4 cup mashed sweet potato
- 2 tablespoons almond butter (or cashew/sunflower butter)
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 tablespoon coconut flour
- sea salt, to taste
- 8-10 medjool dates, pitted
- .5-1 oz (around 1/4 bar) chocolate
- 1/2 tablespoon coconut oil
- coconut yogurt or cream, for serving
For the pie filling, mix together all of the ingredients until well combined. Season with salt, to taste.
Cut into pitted dates until you open a pocket in the center, but you do not cut through the entire date. Equally portion sweet potato pie filling into the center of each date.
In a microwave safe dish, combine chocolate and coconut oil. Melt in 20 second increments, stirring each time, until the chocolate is fully melted and combined. This prevents the chocolate from burning.
Drizzle melted chocolate over each date. Top with coconut yogurt/cream, if desired, and sprinkle with extra pumpkin pie spice. EAT.