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    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      Ginger Dill Spring Peas

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[slide-anything id="6097"]
Dessert

Sweet Potato Cookie Lasagna

by Gina Fontana October 3, 2017
written by Gina Fontana October 3, 2017
Jump to Recipe

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.

sweet potato cookie lasagna

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

Continue to Content
sweet potato cookie lasagna

Sweet Potato Cookie Lasagna

Prep Time: 30 minutes
Total Time: 30 minutes

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

  1. Blend your Partake Foods Sweet Potato + Millet Cookies in a blender until you just have crumbs left
  2. Dump the crumbs into a medium bowl and add the melted coconut oil or butter
  3. Mix the crumbs and butter/coconut oil together until well combined
  4. 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

  1. Microwave your sweet potatoes for 5 minutes on a microwave safe dish, turn the sweet potatoes over and microwave for an additional 5 minutes
  2. 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

  1. 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

  1. Remove your whipped topping from the freezer and let it soften (it's way easier to spread when it's soft)
  2. Peel the skins off your sweet potatoes and cut them into a few chunks
  3. Add them to your blender with all the other ingredients and blend until smooth

Layering the Lasagna

  1. Spread half of the sweet potato pudding mixture over your crust
  2. Spread a layer of whipped topping (about half of the container) 
  3. Add a layer of tahini caramel
  4. Next add the remaining cookie crust 
  5. Add the rest of the sweet potato pudding
  6. Add the rest of the caramel
  7. Top with the rest of the whipped topping
  8. Place the dessert in the freezer
  9. ** NOTE: You can eat this right away, but it's best if you let it "set up" in the freezer
  10. Allow the lasagna to thaw for about 5-10 minutes before serving and store in the freezer (covered with parchment paper)

Optional

  1. 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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Dessert

 

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
A little while back I became obsessed with making A little while back I became obsessed with making homemade juice in my blender... that’s right, no juicer needed 🤗 This BLENDER BEET JUICE has been recently trending on the blog so if you’re looking for a way to include more fresh produce in your diet this year, this juice is a great way ❤️ Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blender-beet-juice/
I teamed up with another vegan foodie and nutritio I teamed up with another vegan foodie and nutritionist @azizisvegan for Veganuary and we decided to make one of each other’s recipes! I couldn’t pass up his brownie cookies and omg they did not disappoint 😋🤎 A little crunch around the outside and gooey on the inside... perfection! Be sure to head over to his feed for more amazing recipes!!! #veganuary
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter garam masala sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
Banana Bread sure had its moment in 2020, and I'm Banana Bread sure had its moment in 2020, and I'm continuing on with the trend into 2021 with a little added pizzaz! I frosted this vegan banana bread with a vegan cream cheese icing and some funfetti sprinkles! This recipe is also gluten-free and grain-free using one of my favorite flours from @edwardandsons Green Banana Flour! It's light and moist and everything a good banana bread should be. My whole family devoured it! I know you're going to love it, so here's the recipe:

Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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