I just love pies! And I used to hate sweet potatoes but I'm starting to love them. I am as well trying to replace cocoa or cacao powder with carob powder. "They" say it may be behind migraines, reflux, and has caffeine. And as many already know, it causes addiction #chocoholics. Certainly the benefits are endless BUT only when it's pure. No milk, no sugar added. Pure cacao.
Anyway. As a chocolate lover and strict criticizer of my own creations, being honest with y'all , I couldn't tell the difference of the "chocolate" whipped cream. It was thaaaat good!
Crust
+2 cups of flour
+4oz of vegan butter or shortening
+3 to 4 tbsp of very cold water (depends)
To cover our cups with chocolate:
*carob powder
*coconut oil
-Check this youtube video. This is my favorite crust recipe and I use it for all my pies or just keep reading. I don't like to add salt though.
-Just add shortening into small pieces. It's easy to work into the dry ingredients.
-Once you've incorporated all the shortening into the flour and you start noticing little clumps, add 1 tbsp of cold water at a time and mix with a fork.
- Test the dough by picking up a handful and squeezing. If it sticks together, it's ready, if not, add a little bit of water until it sticks together.
-shape it into a ball, wrap it in a plastic bag and refrigerate for 1 hour
-Get it out, flour a surface and roll the dough out. It depends on how thick or thin you like your crust. -Cut into circular shapes. I used the measurement cup to cut it.
-Get your cupcake mold and place it upside down and wrap the dough around each base, shape it.
-Stick the mold back to the fridge (to avoid dough from shrinking) or just bake it if you're desperate.
-bake at 425c for 15 minutes
*Dissolve some carob powder with coconut oil. Play with the quantities. If you add too much carob, it'll become a paste and we are looking for a runny texture (like shampoo, not too thick not too liquid) The reason is that we want the chocolate to stick to the sides while it's freezing and not to concentrate in the bottom of our crust cups.
*Throw the cups into the freezer as soon as you finish covering the inside of the cups with 'chocolate'
Filling
+3 sweet potatos
+2 and a half tbsp of corn starch
+3 tbsp of flax seeds
+4 oz butter
+half tsp of nutmeg
+half tsp of cinnamon
+half tsp ginger
+half a cup of milk
+ 1/4 cup pf sugar
+Some vanilla extract
-mix all the ingredients, except the flax seed, and boil for a couple of minutes to cook the starch.
-Let it cool and blend flax seeds until it becomes powder.
-Add the powder to the mixture and freeze.
Topping
+1 can of coconut milk that's been refrigerated for 24 hours
+4 to 5 tbsp of sugar (depends on how sweet you like your whipped cream.
+some vanilla extract
+carob powder-Cut open the can upside down so you can drain the coconut water easier.
-Whip the cream. Add sugar and vanilla. You're done. If you want a chocolate flavored whipped cream keep reading.
-I added 1 tsp of carob powder per 3 tbsp of whipped cream. You have to play with the quantities. If you added too much carob it'll taste kind of bitter so add more whipped cream until it finally starts to taste like chocolate.
Assembling
+Get your already frozen ice cream (It may be hard as a rock, but don't worry) and blend it until it's creamy.
+Get a crust cup our of the freezer. Fill it with the ice cream.
+Get your topping, add a spoon and spread. Dust some cinnamon powder on top and voila. You're done.
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