The rich and silky smooth chocolate filling is mostly made up of cooked sweet potatoes that are blended with raw cacao powder (great source of magnesium and antioxidants) and other simple ingredients such as coconut oil, coconut milk, and pure maple syrup. This sweet potato chocolate tart is completely gluten-free, dairy-free, vegan, can also be made nut-free by substituting almonds with sunflower or pumpkin seeds. There’s also no baking involved!

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







  • 2 cups almonds
  • 1/2 cup oats
  • 1/3 cup coconut oil
  • 2 tablespoons raw cacao powder
  • 2 tablespoons pure maple syrup


  • 1 and 1/2 cups cooked sweet potatoes
  • 2/3 cup raw cacao powder
  • 2/3 cup coconut oil, melted
  • 1/3 cup coconut milk
  • 1/2 cup pure maple syrup
  • Pinch of sea salt


  1. For the crust: Add all crust ingredients to a food processor and pulse until quite fine and sticky. Press the mixture into a 9-inch round tart pan (with a removable bottom) and place in the freezer to firm up
  2. For the filling: Add all filling ingredients to the food processor and process until smooth. (You don’t want any of the ingredients to be cold, since that can cause the oil to solidify)
  3. To assemble: Take out the hardened crust from the freezer, pour in the chocolate filling, and chill in the fridge until set (about 2 hours). Top with slivered almonds or fresh fruits and enjoy! Store leftovers in the fridge

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