This tart is almost too beautiful to eat (almost). The almond cookie crust used for this tart is slightly crumbly (in a good, cookie type of way!), and stays crisp beneath the rich dark chocolate filling. This tart is both gluten free and vegan, but tastes rich and satisfying. Dark purple sweet potatoes are the base of the filling and taste slightly sweet without giving off vegetable vibes - this is a perfect healthy treat!
Purple Sweet Potato Chocolate Tart With Almond Cookie Crust [Vegan, Gluten-Free]
For the Crust:
- 1/2 cup rolled oats (certified gluten-free if needed)
- 3/4 cup almonds
- 1 teaspoon chia seeds
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
- 1/2 cup sorghum flour
- 1 tablespoon tapioca starch
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons water
For the Filling:
- 4 purple sweet potatoes
- 2 tablespoons coconut oil
- 7 tablespoons raw cacao powder (or regular cocoa powder)
- 1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
- 1/8 teaspoon sea salt
- 1 1/2 teaspoons espresso powder, or instant coffee powder
- 2 teaspoons lucuma powder (optional)
- 2 tablespoons tocos (brown rice solubles - optional, but adds creaminess and sweetness. Use 2 tablespoons of raw cashew butter as an alternative)
- 1-3 dates, according to your preference for sweetness
To Make the Crust:
- Use an 8 or 9-inch fluted tart pan with a removable bottom for this tart.
- Preheat the oven to 350°F and oil the tart pan with olive oil.
- Combine the oats, almonds and chia seeds in the bowl of a food processor fitted with an "S"-blade. Process until mostly broken down into a fine texture, with some small pieces remaining.
- Transfer the mixture to a large mixing bowl and stir in the sea salt, vanilla, sorghum and tapioca starch. Drizzle in the olive oil and maple syrup and stir with a wooden spoon to bring it together. Add the water and stir again. The mixture should hold together when squeezed and shouldn't be wet. If it doesn't hold together, add an additional teaspoon of water and stir again.
- Press the mixture into the sides of the tart pan, packing it firmly and evenly. Sprinkle the crust mixture along the bottom of the tart dish and press it in with your hands. Ensure that the crust is even around the edges and smooth along the top.
- Use a fork to prick the base of the tart shell a few times. Transfer the filled tart pan to the oven and bake for 18-20 minutes.
- Set aside to cool as you prepare the filling.
To Make the Filling:
- Preheat the oven to 350°F.
- Wash the sweet potatoes and then prick several times with a sharp paring knife. Place all the sweet potatoes on a large piece of aluminum foil (lined with parchment paper, if you prefer) and fold all the sides over top so you have a sealed package.
- Place in the oven to bake for 45 minutes-1 hour. Check by carefully unwrapping the foil and piercing with a sharp knife - if the knife slides through without resistance, the potatoes are ready. Wrap them back up in the foil and set aside for 10 minutes.
- Carefully open the foil pack and being careful not to burn your fingers, peel away the skins. Add the baked sweet potato flesh to a measuring cup and measure out 1 1/2 cups. Add this to the bowl of a food processor, fitted with an S-blade.
- I'd recommend starting with just one or no dates, and then adding them to your preference once the rest of the mixture is combined. Add all the other ingredients to the food processor with the sweet potato and process until completely smooth. You will need to stop a few times and run a spatula around the sides of the bowl to push all the ingredients down. Taste and adjust if you like (an extra date?).
- Transfer the filling to the prepared crust, smoothing it out as best as you can. Place in the fridge to chill for at least 2 hours (or overnight). Decorate as you like with berries and edible flowers.
- To serve, carefully remove the tart base from the pan. You can use a very sharp knife to slice the tart, and wipe the knife on a clean towel between cuts. Store leftovers gently covered with plastic wrap in the fridge for up to 3 days.
You can purchase tocos (brown rice solubles) online. Also, you can skip making the crust and serve this as a rich chocolate pudding if you like. As a pudding, this is great both warm when it's first made or chilled straight from the fridge. Top with berries and some coconut flakes!