The tart filling is everything or almost everything. It dictates the success of a dessert. Actually, it's the filling and the topping. The taste is so pleasing, and the creaminess is beyond words.

No-Bake Purple Sweet Potato and Chocolate Tart [Vegan, Gluten Free]

Serves

4-6

Cooking Time

50

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Ingredients

No-Bake Crust Ingredients:

  • 3 cups (420 g) – raw organic almonds
  • 4 oz (113 g) – dark chocolate 70% (vegan & soy free)
  • 1/3 cup (70 g) – raw organic coconut oil
  • 1/4 teaspoon (1.25 g)– himalayan or celtic salt

For the Filling Ingredients:

  • 2-3 medium sized – organic purple sweet potatoes
  • 1 cup (240 ml) – org coconut cream
  • 1/2 cup (120 g) – org almond butter (or preferred sugar-free nut butter)
  • 1/2 cup (120 ml) – pure maple syrup
  • 1 teaspoon (5 ml) – organic almond extract
  • 1/4 teaspoon (1.25 g)– himalayan or celtic salt
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Preparation

  1. Preheat oven to 400°F (200°C)
  2. Clean and peel the purple potatoes, cut in 1-2 inch slices, and add them to a baking pan. Bake for 30 minutes until potatoes are soft - pierce them with a fork, which should slide in easily. The potatoes will look a bit dry on top due to the lack of oil, but that shouldn’t be a concern. Leave to cool down for 5 min before adding to the blender.
  3. While potatoes are baking, start the tart crust prep.
  4. Add the raw almonds to a food processor and pulse until the almonds turn into a fine flour.
  5. Melt the chocolate, coconut oil, and salt together using the double boiler method. (Double boiler method explained: - Add water to medium size saucepan – fill half way – bring to boil then gently simmer at 95° F (35°C). - Add small size saucepan, or small glass bowl, on top of the medium size pan. Stir gently and occasionally. The chocolate mixture, along with the other ingredients, will melt on its own.
  6. The result is a smooth, shiny, creamy texture.
  7. Transfer the fine almond flour to a medium sized bowl, pour the melted chocolate, and mix together with a spatula until the chocolate is incorporated fully by the flour.
  8. Prepare a 35x11 cm or 13 ¾ x 4 3/8 inches square tart form (with removable bottom) or 4-6 4-inches tart forms with removable bottom. Take the combined chocolate and almond flour mixture and spread equally throughout the square form (or the preferred forms). Press the mixture on the bottom with a spoon (or small silicone spatula) and slightly up, forming an even edge along the sides (see blog picture). Refrigerate the tart. (While refrigerating the crust start prepping the cream filling once the potatoes are baked).
  9. Add the following ingredients to a high speed food blender: - baked purple sweet potato slices - coconut cream - almond butter - pure maple syrup - almond extract - salt Mix the ingredients well for up to 4 min., and pause the food processor if needed, cleaning the sides, making sure the mixture is smooth. The purple sweet potato filling should mix easily due to the wet ingredients.
  10. Remove the tart shell from the refrigerator and pour the purple sweet potato filling mixture into the tart and fill up to the top. Even out the surface with a flat wet cake spatula.
  11. Refrigerate for up to a minimum of 6 hours (overnight recommended), covering it with aluminum foil (not touching the tart top). The tart should firm up and be easy to remove. Top up with chocolate shreds and edible flours for a pretty look (if preferred).
  12. Enjoy cold! Keep refrigerated and consume within 3-5 days
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