This rich and velvety chocolate pie features a surprisingly smooth texture thanks to sweet potatoes. Naturally sweetened and high in fiber, this decadent dessert is the perfect way to satisfy your sweet tooth with nutritious ingredients. Developed by a nutritionist, it proves that you can enjoy a delicious treat while maintaining a balanced lifestyle. For more healthy dessert inspiration, visit our Top 10 Healthy Desserts
Ingredients
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1 (80 g) medium sweet potato, peeled and cubed
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60 ml (¼ cup) semi-sweet dark chocolate chips
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75 ml (5 tbsp) unsweetened almond beverage, divided
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75 ml (5 tbsp) cocoa powder, divided
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125 ml (½ cup) lactose-free ricotta cheese, 5% M.F.
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45 ml (3 tbsp) natural peanut butter
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30 ml (2 tbsp) maple syrup
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15 ml (1 tbsp) chia seeds
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1 pinch of salt
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80 ml (⅓ cup) 70% dark chocolate, chopped
Preparation
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In a saucepan of boiling water, cook the sweet potato for 15 to 20 minutes or until very tender. Drain.
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Using an electric blender, purée the sweet potato until perfectly smooth.
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Stir in the ricotta, peanut butter, maple syrup, 60 ml (¼ cup) of cocoa powder, chia seeds, and salt. Mix until the texture is consistent.
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In a medium microwave-safe bowl, melt the chocolate chips with 15 ml (1 tbsp) of almond beverage for 30 to 60 seconds, stirring every 20 seconds.
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Incorporate the melted chocolate into the sweet potato mixture.
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Transfer the mixture into an 8-inch (20 cm) springform pan. Smooth the surface.
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In a microwave-safe bowl, prepare the ganache by melting the chopped chocolate with the remaining almond beverage (60 ml / ¼ cup) for 30 to 60 seconds, stirring every 20 seconds.
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Add the remaining cocoa powder (15 ml / 1 tbsp) and mix until smooth.
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Pour the ganache over the pie.
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Refrigerate for 3 hours or until the pie is firm before slicing.
Notes
Keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
For a firmer texture, place the pie in the freezer for 30 minutes before serving.
