Vegan Sweet Potato Souffle – A Decadent Raw Food Dessert
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
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
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!