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top view close up of crustless vegan sweet potato pie with fresh raspberries on a white plate and two forks

Crustless Vegan Sweet Potato Pie

  • Total Time: 10 hours
  • Yield: 8 1x
  • Diet: Vegan




2 large, sweet potatoes

1 cup dates (about 9 or 10), pitted and soaked in hot water

½ cup rolled oats, ground

½ cup of chickpeas, drained and rinsed

¼ cup almond butter

2 Tbsp flaxseed, ground (or flaxseed meal)

2 tsp of vanilla extract or powder

1½ tsp pumpkin pie spice

2 Tbsp of water to moisten as you process and if the batter gets too dry.


2 Tbsp chopped nuts (walnuts, pecans or both)

2 Tbsp cocoa nibs


Start by preparing the sweet potatoes. Preheat oven to 425° F (218° C). Pierce two large sweet potatoes and place them on a lined baking sheet and bake for 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool to room temperature or cool enough to handle with your hands. Using your hands, carefully remove the skin so you’re just left with the flesh from the sweet potato. Set aside.

While sweet potatoes are baking in the oven, prepare the dates and rolled oats. Soak one cup of pitted dates (about 9 or 10) in hot water for 15 to 20 minutes, so they are very soft. Set the dates aside. Then grind ½ cup of rolled oats in a mini blender. Set the ground rolled oats aside.

Preheat oven to 350° F (177° C).

Put cooked sweet potatoes (with skin removed), soaked dates, ground rolled oats, almond butter, drained and rinsed chickpeas, pumpkin pie spice, vanilla, and a splash of water into a food processor and process until you get a thick, sticky batter. You will likely need to periodically scrape down the sides and continue processing to get the desired consistency.

Spread batter evenly across an 8×8 or 9×9 square parchment lined baking pan. Alternatively, put into a round pie pan.

Add chopped walnuts, pecans, and cacao nibs to the top. Gently press into the batter.

Bake for 35 to 40 minutes. Even though this is crustless, a thin lightly brown crust will start to develop on the edges.

Remove from oven. Let cool to room temperature and refrigerator for 6 hours or ideally overnight.

Slice in a diagonal to create triangles. Enjoy!


  • Prep Time: 8 hours
  • Cook Time: 2 hours
  • Category: Dessert

Keywords: sweet potato, sweet potato pie, almond butter, chickpeas, rolled oats, walnuts, pecans, cacao nibs, daniel fast recipes, daniel fast compliant, dates, no oil, no added sugar, gluten free, soy free, crustless, no crust pie, thanksgiving dessert, holiday dessert, healthy dessert

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