Chocolate Sweet Potato Almond Tart (Dairy-Free, Gluten-Free, Vegan)

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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 no baking involved, so perfect for summer months when you can’t imagine turning on the oven!

Further Food Nutritionist Commentary:

This decadent sweet potato chocolate tart is a rich, no-bake dessert option perfect for thanksgiving when your oven is heavily occupied. The cacao powder loads each slice up with richness that is hard to overindulge on and contributes a good amount of iron, 12% of your daily needs, to each slice! Thanks to the almonds, each serving contains 7g of protein and 5g of fiber so if you were not full before dessert you will definitely be satiated after! Lastly, sweet potatoes are known for their vitamin A content which is a strong antioxidant and great for eye health - each slice contains 57% of your daily vitamin A needs!

By Liz Lederman

Chocolate Sweet Potato Almond Tart (Dairy-Free, Gluten-Free, Vegan)

  • Prep Time:10-15 minutes
  • Cook Time:2 hours
  • Servings: 10

Ingredients

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

Filling:
1.5 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

Instructions

  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
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 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) 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

Nutrition Information

Per Serving: Calories: 426; Total Fat: 33 g; Saturated Fat: 20 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 14 mg; Potassium: 350 mg; Carbohydrate: 30 g; Fiber: 5 g; Sugar: 15 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 57%; Iron: 12%; Calcium: 8%

Scoop, mix, go further!

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