Chocolate Sweet Potato Tart, vegan and gluten-free!

/ Regina
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Chocolate Sweet Potato Tart, vegan, gluten-free

This sweet velvety delectable dessert is a perfect Valentine's Dessert (or anytime dessert) that will delight all palates, and is vegan and gluten-free. This is my favorite dessert! There are multiple steps to making the dessert, but the deliciousness is totally worth it! I got the original recipe here. https://thevegan8.com/vegan-chocolate-sweet-potato-tart/

Course: Dessert
Cuisine: American
Keyword: chocolate sweet potato tart, chocolate tart, gluten-free chocolate dessert, Gluten-free Valentine Dessert, Valentine’s Dessert, vegan chocolate dessert, Vegan Valentine Dessert
Servings: 1 9-inch tart
Author: Regina Cyzick Harlow

Equipment

  • 9-inch tart pan
  • Food processor

Ingredients

Crust

  • 2 heaping cups blanched slivered almonds
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 tablespoons pure maple syrup

Filling

  • 1 cup cooked/mashed sweet potato
  • 1 1/5 cups dairy-free semi sweet chocolate chips (don't use bittersweet)
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • raspberries or other fruit for topping

Instructions

Instructions for Crust

  • Line a 9-inch tart pan with a round piece of parchment paper just to cover the bottom and set aside. Place blanched almonds, cocoa powder, salt, and syrup in the food processor and process until clumps form.
    Dip fingertips into small bowl of cold water and press mixture into tart pan, making sure it is flat and even along the bottom and against the edges. Place a piece of parchment paper on top and press down firmly to make it compact.

For the Filling

  • Steam and mash sweet potato, either with microwave or steamer. (Boiling adds too much moisture.) Let cool a few minutes, then measure out 1 cup and place in clean food processor.
    Melt chocolate chips and almond milk on low heat just until melted, stirring constantly, and add to the sweet potato in processor. Add the vanilla, espresso, and salt. Process for 1-2 minutes until absolutely smooth and creamy.
    Pour mixture into crust and smooth with the back of a spoon. Jiggle tart pan gently to help flatten the top.
    Refrigerate for a minimum for 2-4 hours or overnight. To release the tart, carefully push up from the bottom.
    Garnish with fresh berries and a dusting of cocoa powder, if desired.
    Slice and serve.

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