Sweet Potato Cookie Lasagna
It all started when I received a message from Denise over at Partake Foods asking to send me some cookies to try. I said no… OF COURSE I said yes, duh! I mean, I’m pretty much a cookie monster. So the cookies showed up on my doorstep one day, talk about my wildest dreams coming true, and ohh.emm.gee. They were #scrumvittlyumptious. No joke. I’m not going to tell you that I ate a whole box in one sitting. What?! They are mini cookies y’all! So after all my cookies were gone, I cried. But then Denise messaged me again asking if I would be interested in creating a recipe using her delicious cookies. Yes! I have to get more cookies! As if I needed an excuse. Having already been obsessed with her delicious mini cookies, I was tickled to be invited to develop a fall inspired recipe using her sweet potato + millet cookies.
So I came up with a cookie lasagna recipe. In this recipe I layer Partake Foods Sweet Potato + Millet Cookies, Chocolate Sweet Potato Pudding, Pumpkin Spice Caramel and So Delicious Whipped Topping. Insert drooling emoji here It’s easy to make, requires no baking, and definitely has a fall vibe but with a hint of summer, for those who aren’t quite ready to let go just yet (and clearly mother nature isn’t either because it’s 85 degrees here today). Head on over to Partake Foods, order yourself some of these delicious cookies, and go get your cookie monster on!
Sweet Potato Cookie Lasagna
Ingredients
Crust
- 2 boxes Partake Foods Sweet Potato + Millet Mini Cookies
- 1/3 cup coconut oil/Earth Balance butter (melted)
Chocolate Sweet Potato Pudding
- 2 small sweet potatoes
- 1/2 cup unsweetened almond milk
- 4 tbsp unsweetened cocoa powder
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp coconut oil
Pumpkin Spice Tahini Caramel
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp pumpkin pie spice
Instructions
Crust
- Blend your Partake Foods Sweet Potato + Millet Cookies in a blender until you just have crumbs left
- Dump the crumbs into a medium bowl and add the melted coconut oil or butter
- Mix the crumbs and butter/coconut oil together until well combined
- Line an 8 x 6 x 2 in baking dish with parchment paper and press 1/2 the crust mixture into the bottom, reserving the other half for another layer
Chocolate Sweet Potato Pudding
- Microwave your sweet potatoes for 5 minutes on a microwave safe dish, turn the sweet potatoes over and microwave for an additional 5 minutes
- Remove from the microwave and allow them to cool completely before peeling the skin off. In the meantime, make your caramel
Pumpkin Spice Tahini Caramel
- In a small sauce pan, melt all ingredients together over medium heat, whisking constantly. As the mixture heats up it will thicken up. Heat until you achieve desired consistency
Whipped Topping
- Remove your whipped topping from the freezer and let it soften (it's way easier to spread when it's soft)
- Peel the skins off your sweet potatoes and cut them into a few chunks
- Add them to your blender with all the other ingredients and blend until smooth
Layering the Lasagna
- Spread half of the sweet potato pudding mixture over your crust
- Spread a layer of whipped topping (about half of the container)
- Add a layer of tahini caramel
- Next add the remaining cookie crust
- Add the rest of the sweet potato pudding
- Add the rest of the caramel
- Top with the rest of the whipped topping
- Place the dessert in the freezer
- ** NOTE: You can eat this right away, but it's best if you let it "set up" in the freezer
- Allow the lasagna to thaw for about 5-10 minutes before serving and store in the freezer (covered with parchment paper)
Optional
- You can serve the lasagna with whole mini cookies as a garnish!
Notes
** The Chocolate Sweet Potato Pudding was adapted from The Vegan 8 Vegan Mexican Chocolate Sweet Potato Pudding
** The Pumpkin Spice Tahini Caramel was adapted from The Vegan Twins Plantry
