I think we all knew this was coming. I mean, it is Valentine's Day in a couple of days and can you believe that I haven't posted a true dessert on the blog since December?? What the heck is up with that. But I was trying to refrain and keep things healthy after the holidays....at least somewhat. Yes, I did recently post a Raspberry Sorbet, but honestly, as delicious and amazing as that is, I wouldn't really call it a full-on dessert because it's mainly just fruit and when I think of DESSERT, it should be decadent or involve chocolate. So, here we are.
This dessert I have been wanting to make forever. The inspiration for this Chocolate Sweet Potato Tart is my reader-favorite Dark Chocolate Sweet Potato Fudge. Man, you guys really love that fudge! I have been wanting to turn it into a pie or tart for quite some time and finally did it. Obviously.
I basically just doubled that recipe, switched out the chocolates (from bittersweet to semi-sweet) because dark chocolate would have been too bitter for this whole tart and then omitted the syrup, added some espresso and increased the milk. Voila, the perfect tart.
Absolutely no detection of potato either, in case you were wondering. It's just pure, silky, smooth chocolate decadence.
I'm telling you, it took all the will power I had to not just sit right on the couch with this food processor and a spoon and eat it straight up like this. The espresso in this tart gives it such an incredible depth of flavor that I just about fainted from. I've said it many times before, but chocolate and espresso are my favorite combo out of any combo in the history of combos. Hahaha.
This chocolate tart is so shiny, you can almost see your reflection in it.
I'm all about simplicity, yet presentation as well. This tart is so darn easy to make, yet, with a few very simple decorations of raspberries, chocolate hearts and a dusting of cocoa powder, and it makes a stunning presentation for your honey or guests.
To make this tart, you will only need (+salt):
semi-sweet dairy-free chocolate chips
almond milk (or any non-dairy milk)
My love for combining chocolate and sweet potatoes knows no limits:
If you're thinking that the texture looks spot on, you are correct. It is perfection. Creamy, smooth, yet firm enough to slice like a dream. None of this melting 15 minutes out of the fridge nonsense. Nope, you can leave this beauty out for the entire party! Enjoy!
Yields 1 9 inch tart (10 slices)
Vegan Chocolate Sweet Potato Tart
Vegan Chocolate Sweet Potato Tart that is dairy-free, gluten-free, grain-free and absolutely DIVINE! Easy, simple and fast to make!
5 based on 5 review(s)
2 heaping cups (260g) blanched slivered almonds
3 tablespoons (18g) unsweetened cocoa powder
1/4 teaspoon fine salt
4 tablespoons (80g) pure maple syrup
1 cup (240g) cooked/mashed sweet potato
(400g) dairy-free semi-sweet chocolate chips (do not use bittersweet, I used Enjoy Life, you want a cocoa range from 40-60%, no higher)
3/4 cup (180g) unsweetened almond milk (or soy or cashew)
1 teaspoon (5g) vanilla extract
1 teaspoon ground espresso powder
Line a 9 inch round tart pan with a round piece of parchment paper on the bottom and set aside.
To a food processor, add the almonds, cocoa powder, salt and syrup and process until clumps form. (see video) This will yield a nutty coarse texture for the crust. If you prefer a more finely ground one, process the dry ingredients into a flour first and then add the syrup.
Get a small bowl of water and dip your fingertips in it and press this mixture into the tart pan making sure it is flat and even along the bottom and press against the edges. It is very sticky and the water helps immensely. Place a piece of parchment paper on top and really press it down hard so it is compact.
Wipe down the food processor making sure to remove any remaining bits of nuts.
For the filling, cook your potato either in the microwave or bake it. I don't advise boiling it, as that will add too much moisture to the potato and affect the result of the tart. Let it cool a few minutes and then mash the potato and measure out exactly one packed cup (240g). Add the potato to a food processor.
Add the chocolate chips to a bowl and pour the milk over them. Either melt in the microwave or a double boiler. I use the microwave for 2 30 second intervals, stirring in between each 30 seconds. Remove the chocolate stir until completely melted. Add this to the food processor.
Add the vanilla, espresso and salt to the food processor. Process for 1-2 minutes until 100% smooth and creamy. Try your best not to eat it at this stage. It will be hard, but I have faith in you.
Pour this amazing bowl of chocolate heaven over the crust and smooth out with the back of a spoon to create a flat top. Jiggle the tart pan gently to help flatten it out.
Place the tart in the fridge to completely set and firm up. 2-4 hours at least. You can even leave it overnight and it will be perfect and sliceable immediately upon removal from the fridge.
To release the tart, carefully push up from the bottom, going around the circle gently pressing underneath to pop it out. This will help the chocolate to release. I let mine set overnight, so I removed it about 15 minutes or so and let it sit before removing the tart. Mine was a breeze to remove.
Slice and serve with raspberries, chocolate or a dusting of cocoa powder!
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!