The Raw Glow Blog

Vegan Sweet Potato Souffle – A Decadent Raw Food Dessert

Print Friendly

vegan sweet potato souffle

Most people don’t realize that you can eat sweet potatoes raw, well this vegan sweet potato souffle recipe will make you a believer! This vegan sweet potato souffle recipe is a rich and decadent raw food dessert perfect for the holidays!

vegan sweet potato souffle

Vegan Sweet Potato Souffle

Filling

3 cups peeled and diced sweet potato
1 cup pitted, chopped, and packed tightly mejidool dates
1/2 cup cashew milk*
3 tablespoons soft or melted coconut oil
2 teaspoons vanilla extract or seeds from 2-3 vanilla beans
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Topping

1 cup walnuts or pecans
1/4 cup honey

Blend all filling ingredients in the food processor with the S blade on high until well incorporated. Depending on your food processor this will take awhile. (It took about 4 minutes in mine).  The texture should be light and fluffy. Pour mixture into a bowl, pie dish, or ramekins.

Add the topping ingredients (honey and walnuts or pecans) into the food processor with the S-blade and pulse until the nuts are finely chopped.

Crumble the nut topping over the vegan sweet potato souffle mixture. For a firmer texture refrigerate for a few hours. Serve alone or with your favorite non dairy ice- cream. Enjoy! Serves about 4-6 people.

*To make the cashew milk blend 1/2 cup soaked cashews with 1-2 cups of water. Save the rest for smoothies or cereal. You can also use almond milk or any other non dairy milk you have on hand.

Here is a quick video on how to make cashew milk: (Click here if you can’t see the cashew milk video below)

Hope you enjoy this recipe and have a happy and safe holidays!

♥,
C

0 comments

There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment