It’s finally time to roll out these healthy holiday desserts! I was trying to keep this recipe under wraps until mine and Yvonne’s Sweet Eclectic Thanksgiving Collaboration was complete, and it was so hard to keep this to myself.
We created two dessert recipes for you all to try this year, each with a unique flare of its own. What we came up with was this Sweet Potato Chocolate Mousse Pecan Tart and a Raw Pumpkin Spiced Mamey Cheesecake. Both recipes are gluten-free, soy-free, and of course, 100% vegan.
As we did with our Savory Pumpkin Pie, Yvonne and I played around with a few recipes from the My Eclectic Kitchen App (available for Apple and Android) as a base, and ended up creating this holiday masterpiece! We definitely needed some chocolate on our menu (it is the holidays, of course), but we still wanted to keep the recipe as healthy as possible. I say we accomplished just that! As Yvonne put it, “When nourishing, healing, whole, plant-based food tastes this delicious, it’s cause for even more celebration!”
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
- 1½ cup raw pecans
- 1½ cup soft medjool dates, pitted
- 2 Tbsp melted coconut oil
- 1½ Tbsp cacao powder
- 1 ½ tsp vanilla extract (no alcohol)
- ⅓ tsp sea salt
- 1½ cup sweet potato, cooked
- 3 Tbsp cacao powder
- 1½ tsp vanilla extract (no alcohol)
- 12 soft medjool dates, pitted
- ½ cup plus 4½ Tbsp almond milk (or any non-dairy milk)
- 1 ½ tsp coconut oil (optional)
- Pinch sea salt (optional)
- Liquid stevia drops, as needed
- Pecan halves, as needed
- ¼ cup Apricot Jam
- 1 Tbsp filtered water
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one.
- Add in the remaining ingredients and run until smooth. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.
- Pour the crust mixture into an 8” or 9” tart pan with a removable bottom. Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.
- Freeze for about 25 minutes. Make the mousse in the meantime.
- Cook the sweet potato. Bake at 450 degrees F for 50 minutes, flipping it halfway through or steam for 15-20 minutes on the stovetop (when steaming, add about a cup of filtered water in a pot).*
- In a high-powered blender, add the almond milk, coconut oil, vanilla (if you choose to use it), dates, and sweet potato. Blend until smooth.
- Taste and add liquid stevia if it needs more sweetness. If you want the pudding to look more chocolatey, add 1 ½ tsp more cacao powder and half of a date or more stevia until it tastes just right.
- In a small sauce pan, add the apricot jam and a little water just to make it more spreadable as a glaze.
- Remove crust from the freezer,
- Spoon the mousse into the crust and spread evenly and flat with an offset spatula.
- Top with pecans in any pattern you desire, and brush the pecans with apricot glaze (to make it shiny and look fresh!)
- Chill in the refrigerator until ready to serve. Pop the outer part of tart pan off before slicing. Note: this tart tastes best when chilled!