Vegan Chocolate Sweet Potato Tart that is dairy-free, gluten-free, grain-free and absolutely DIVINE! Easy, simple and fast to make!
*This post contains affiliate links. See my full disclosure policy here.
VEGAN CHOCOLATE SWEET POTATO TART
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? However, 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. It is mainly just fruit and when I think of DESSERT, it should be decadent or involve chocolate. So, here we are.
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.
I basically just doubled that recipe, swapped out the chocolates (from bittersweet to semi-sweet) and then omitted the syrup, added some espresso and increased the milk. Voila, the perfect tart.
The sweet potato gives a pure, silky, smooth texture that just says chocolate decadence.
See.
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.
This chocolate tart is so shiny, you can almost see your reflection in it.
HOW TO MAKE A VEGAN CHOCOLATE SWEET POTATO TART
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 dairy-free chocolate tart, you will only need 8 ingredients (+salt):
- blanched almonds
- cocoa powder
- maple syrup
- vanilla extract
- sweet potato
- semi-sweet dairy-free chocolate chips
- almond milk (or any non-dairy milk)
- espresso powder
CHOCOLATE AND SWEET POTATO RECIPES
My love for combining chocolate and sweet potatoes knows no limits:
- 4 Ingredient Chocolate Sweet Potato Ice Cream
- Mexican Chocolate Sweet Potato Pudding
- Rocky Road Pudding
- Dark Chocolate Sweet Potato Fudge
If you’re thinking that the texture of this Vegan Chocolate Sweet Potato Tart 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!
Video!
Vegan Chocolate Sweet Potato Tart
Ingredients
CRUST
- 2 heaping cups (260g) blanched slivered almonds
- 3 tablespoons (18g) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 4 tablespoons (80g) pure maple syrup
FILLING
- 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
- I use this scale.
Instructions
- 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!
This looks awesome! Do you think a japanese sweet potato would work as well? They tend to be super smooth and creamy and i thought it may help since my food processor is not great.
Thank you! Yes, I think so! I’ve never tried a japanese sweet potato before. I know they are much sweeter, so it will make the tart sweeter, which isn’t a bad thing, haha. Let me know how it turns out!
Hi! Can you please clarify what espresso powder is? Thank you.
Carla I always use Medaglia D’Oro® Espresso Instant Coffee – 2oz you can get it at the grocery store in the coffee isle.
Do you think coconut milk would work okay with this recipe please?
Hi Wendy, I wouldn’t use full fat coconut milk, it will not be runny enough, but too thick, but a lite coconut milk would work! Really, I think any milk should work here other than the full-fat coconut milk.
Thank you SO much for your reply! 🙂 I can’t wait to make this.
I’m not an espresso fan. Would you suggest a substitute or just give it a try without?
Just leave it out! 🙂 It makes the chocolate taste deeper and richer but you can leave it out, no problem.
Wow! That is a beautiful dessert!
Aww, thank you so much Carol! I’m really happy with the way it turned out!
This sounds yummy! Could I use a bit of good instant coffee powder instead of espresso do you think?
Oh yes, definitely! Let me know how it turns out!
Brandi, what percentage of chocolate would be good for the chocolate chips? I normally use Guittard for chocolate chips and Valhronna for chocolate bars. Guittard has chips in the 46% or 63% range. The tart is beautiful and oh so perfect for that special Valentine.
Thank you for the compliment Lavender! Good question, I’ll edit the recipe. You want semi-sweet, so anything ranging from 40-60%, those Guittard ones I buy as well and love those. Those would be great. I wouldn’t do a higher percentage or it will be too dark/bitter.
This looks delish! Where do you get the adorable little chocolate hearts?
Thank you Karen! I got them from Rawmio here: http://rawmio.com/chocolate-hearts.html
I have both the dark ones and the mint ones and really loved the mint ones!
Oh my word this looks stunning. Seriously gorgeous. I am in awe and I am drooling!!!!! I don’t know how you continue to amaze your talent is simply endless. I am not going to lie I could eat this whole tart which makes it quite dangerous. 😛 Where did you get the cute little chocolate hearts? Man I really need a food processor. There are several recipes of yours that I want to try but I don’t have a food processor so I can’t. And honestly my life is so busy that every time I want to bake or do a dessert recipe of yours I end up having no time for it. I bought all the ingredients to make your iced oatmeal cookies back before the holidays and I never found time to make them so there the ingredients sit in my pantry. I really want to make them so I hope I get to it eventually. Blah working 7 days a week isn’t fun. Thanks so much for sharing this recipe I will get a food processor eventually then I will be plenty busy putting it to good use making lots of your recipes. 🙂
Aww, thanks so much Christina! You are so kind, as always!! I really loved how it turned out…exactly in my mind..which doesn’t always work that way, lol.
I got the chocolate hearts from Rawmio here: http://rawmio.com/chocolate-hearts.html
I have both the dark ones and the mint ones and really loved the mint ones! They are a dark chocolate flavor, not sweet, but it was a great contrast (and decoration) to the sweet tart 🙂
Hey, my recipes will always be around for you whenever you get a processor, so no worries!
Made this today, with some substitutions, (sorry, it’s just me) I used toasted oats instead of nuts for the crust, left the cocoa out, and it smells delightful. Worked well also, with a tablespoon of added water. Then, used carob chips for the chocolate chips – again, it tastes and smells amazing. I do use nuts, but try to limit the amount I use as my husband is diabetic and unable to eat many without his sugars rising, and I cannot eat much chocolate, it keeps me awake…so we substitute. It worked well, is chilling in the fridge for him to take to his C.H.I.P. (Complete Health Improvement Program) meeting, where he is learning to use whole foods instead of processed ones. And this recipe will serve the 13 of them in the class tonight. 🙂 Blessings!
Oh wow, that’s totally different, haha. But carob is very different than chocolate chips because they aren’t cocoa butter and don’t melt the same, so how did you get them to melt down? Also, I’m sure it made it a lot sweeter since carob is kind of sweet, but glad you liked it! I’ll be interested to hear how it set up and tastes after! Thanks Lynnede!
It’s elegant and decadent and valentines perfect, but yet a BIG part of me just wants to skip the whole tart part and dive headfirst into that food processor with a humongous spoon. Or maybe a straw even…if you think that would work? You use sweet potatoes in the most decadent ways, I mean that creaminess. And the texture post chilling looks perfect too. Sweet potatoes, espresso, and lots of chocolate this is such a Brandi recipe and I love it. I actually love/hate it when you withhold the dessert recipes from us for a while because while I miss your sweet treats you do always come back with an extra delicious (and usually very chocolatey) bang! There is not a single holiday I can think of that this wouldn’t be perfect for 🙂
what a beautiful & simple creation! I do not have a tart pan…any suggestions please?
You can try a spring form pan that releases the bottom a similar way as a tart pan, just make sure it is 9 inch. Keep in mind it is a tart size, so of course it is very short, so it may be slightly harder to release it from the pan. I would spray the sides with nonstick spray before pouring in the filling. Let me know when you make it!
i didn’t have a tart pan either so just used a spring form cake pan. worked perfectly and didn’t stick to sides at all!
I just made this and it nearly blew me away at how easy and delicious it is! Show stopper and def winner, especially when feeding those non plantbased nay sayers. Love love love! Thank you for the share! 💋
So so happy you loved it!! Thank you for the wonderful review and sharing it on IG!
Oh my, Brandi, I really want to climb in my computer screen – the prep shot of that chocolate swirling is amazing. I must try sweet potatoes with chocolate someday, your desserts are such an inspiration! Dee xx
Brandi! Oh my goodness this looks yummy!! I’m wondering (strange question here) if you could use sweet potato or a fruit to sweeten the crust instead of maple syrup? I’m trying to get a bit away from maple syrup…what do you think? haha
Hi Julie! I wouldn’t do sweet potato but you try date syrup instead or date paste?? I wouldn’t do regular fruit though because it will make it too wet.
People, this is a yummy tart. It’s a brunch tart, an appetizer tart, a single portion entrée (as pictured above), possibly served with a beautiful arugula salad. But above all, it is a really yummy tart.
Ever thought about adding a button on your website to have the option to print the recipe WITH the picture? You take such great photos!
Hi Julie! Yes, I actually use to have it on there but it was causing it to print really large and excess paper, so I figured it wasn’t as beneficial to readers that way.
Brandi holy cow!! This was amazingly delicious. I served the boys and was serving myself, turned around and their plate was empty. This came together super fast and all you need is a little fridge time, no baking. Thank you for another fabulous recipe 😍😍😍. I used a spring form pan and Japanese sweet potatoes. To die for.
So happy everybody loved it! Thanks so much for making it and your pics were so pretty!
What is the amount of salt for chocolate? I just went with another 1\4 t. Had a heck of a time finding the 9 inch. Had a 12 and could only find a 7 inch just just put the rest in 2 small bowls. Can’t wait for tonight. Wanted to make it for V day but couldn’t find a pan.
Hi! It’s 1/4 teaspoon salt, sorry about that! Oh, you could have just poured it all in the 7 inch, it just would have made a really tall cake, haha!
Came out outstanding. Next time I’ll just make taller. Never made a dessert tart before. Only individual savory one in a cupcake type arrangement.
So glad to hear you loved it!!
Your chocolate tart looks amazing, Brandi! I love that you added espresso powder, it makes chocolatey desserts so much more delicious 🙂
Thank you so much Ela! Yup, it’s my favorite all-time combo!!
Wow! Made this and ate it last night. So funny I substituted a pie pan for a tart pan because I didn’t know we had one in the basement. It still came out amazing. My only recipe substitute was I used instant coffee instead of the espresso powder. I posted a pic on your instagram and tagged you. Seriously not as pretty as your pictures but the taste was fantastic. Thank you for making our vegan – plant-based lives one that people are JEALOUS of!
Thank you so much Dee, so very happy to hear how much you loved this! Thank you for making and reviewing it!
I have been totally vegan, with a GF daughter for almost a year. My first birthday as a vegan is coming up, and I always love chocolatey goodness for my birthday treat, but MUST be GF for my daughter. I was losing hope of finding a combo that would work for my BIG day (hate to tell you, but the day starts with a 5…). Once again you have come to the rescue. I have no doubts this will work out perfectly. Your recipes are family favorites. Thanks for your hard work. I can’t wait for your cookbook!
Thank you so much Gina, I hope you love it! Be sure to come back and rate the recipe after you’ve made it, thank you!
Oh, and happy early birthday! 🙂
This looks ahhmazing!!! Thank you!! Wondering if you think Lily’s chips would work here? I need very low sugar content.
Hi Kim! I have never used Lily’s so I don’t know, but you can try it. As long as they are sweet like traditional semi-sweet chocolate chips and have cocoa butter in them like chocolate chips, I’m assuming it would work.
I LOVED that fudge of yours, so I already know that this is going to be heavenly!!! That filling looks so smooth and rich and decadent and everything a chocolate tart should be. And you did such a beautiful job of presenting it with those fresh raspberries and chocolate hearts!! As always, stunning photos, my friend! That’s hilarious! The dessert queen not posting a dessert recipe for a couple of months….well, you definitely made it worth the wait! If I had enough chocolate chips I’d be making this tonight 😉
I used to make a frosting similar to the recipe for the chocolate filling using cocoa and sweet potato. You can substitute can pumpkin also. I never thought of making a tart out of it. Looks wonderful.
Yes, I have a frosting with pumpkin in it as well!
https://thevegan8.com/2016/04/01/vegan-chocolate-espresso-truffle-frosting/
Could I use almond flour or almond meal for the crust rather than starting with slivered almonds?
Yes, definitely. Use the same weight amount but the texture will be less crunchy and since almond flour is much more finely ground, you may need less syrup for it all to come together, so start with less.
Hi! This looks amazing. I am completely sugar-free, is there any way to sub cocoa powder + cocoa butter/another oil + an unrefined sweetenter like maple syrup or honey for the chocolate chips?
Hi Gabby, no that won’t work here in the recipe. And I’ve tested it only with chocolate chips so I wouldn’t even know the amounts to give you, as that would completely change the recipe. I, do, however have other chocolate raw cakes that don’t use chocolate chips.
Here are 2 of them!
https://thevegan8.com/2016/02/12/raw-luscious-chocolate-cheesecake/
AND
https://thevegan8.com/2015/04/29/ultimate-raw-cookie-dough-chocolate-fudge-cake/
Easy and incredibly delicious AND totally guiltFREE!!! My new and TOP chocolate goto recipe!
Thank you so much for the review Yani, so glad you loved it!
Just made this for Easter dinner party. I licked the food processor clean. I just didn’t have a pie pan so I put it in a spring form pan. Let’s hope it’ll come out alright. Thanks so much for the recipe.
Yum can’t wait to try this!! How many days do you think it would last or best to make on the day? Do you think it would freeze? Thanks so much!!
Hi Sally! Oh you can totally make this 1-2 days in advance, but I wouldn’t do it more than that. I haven’t tried freezing it but I’m pretty sure it would freeze fine. No bake style tarts like this usually freeze really well!
is it really a sweet potato or would a yam work. it seems like people use the term interchangeably but they are quite different? Yams are much less starchy. Sorry if you have already addressed this. Thanks
It is a sweet potato but either should work here since it’s a lot of the chocolate that makes it set up.
Do you blanch the slivered almonds yourself, or buy it already blanched? Looks delicious and easy! 🤗
Hi! I buy them already blanched!