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Vegan Chocolate Sweet Potato Tart

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Vegan Chocolate Sweet Potato Tart that is dairy-free, gluten-free, grain-free and absolutely DIVINE! Easy, simple and fast to make!

Vegan chocolate sweet potato tart with raspberries on top

*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.

Melted chocolate blended in food processor

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.

Spoon spreading out melted chocolate on a crust

This chocolate tart is so shiny, you can almost see your reflection in it.

Whole vegan chocolate tart with raspberries and chocolate hearts

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

Piece of vegan chocolate sweet potato tart with raspberries Overhead view of white plate with slice of chocolate tart

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

Fork holding piece of vegan chocolate sweet potato tart

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!

overhead shot of chocolate sweet potato tart with chocolate hearts and raspberries

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!
4.94 from 16 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Yields 1 9 inch tart (10 slices)

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!
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan chocolate sweet potato tart, oil-free vegan chocolate tart

Filed Under: Chocolate, Dessert, Gluten-free, Holiday, No Bake, Pies/Tarts/Crisps Tagged With: Almond milk, Almonds, chocolate, Gluten-free, Oil free, Sweet potato, Tart, Valentines Day

Previous Post: « Sweet Potato Chili
Next Post: Easy Vegan Ramen Noodle Soup »

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Comments

  1. kim

    February 12, 2018 at 4:43 pm

    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.

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 4:48 pm

      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!

      Reply
      • Rich

        July 27, 2019 at 9:49 pm

        I always make this with Okinawan purple sweet potato and it ‘s z perfect marriage.

        Reply
        • brandi.doming@yahoo.com

          July 27, 2019 at 10:03 pm

          SO happy to hear that Rich!

          Reply
  2. Carla

    February 12, 2018 at 4:45 pm

    Hi! Can you please clarify what espresso powder is? Thank you.

    Reply
    • Michelle

      February 13, 2018 at 2:17 am

      Carla I always use Medaglia D’Oro® Espresso Instant Coffee – 2oz you can get it at the grocery store in the coffee isle.

      Reply
  3. Wendy

    February 12, 2018 at 4:47 pm

    Do you think coconut milk would work okay with this recipe please?

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 4:49 pm

      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.

      Reply
      • Wendy

        February 14, 2018 at 3:32 am

        Thank you SO much for your reply! 🙂 I can’t wait to make this.

        Reply
  4. Karla

    February 12, 2018 at 4:48 pm

    I’m not an espresso fan. Would you suggest a substitute or just give it a try without?

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 4:49 pm

      Just leave it out! 🙂 It makes the chocolate taste deeper and richer but you can leave it out, no problem.

      Reply
  5. Carol

    February 12, 2018 at 4:50 pm

    Wow! That is a beautiful dessert!

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 5:34 pm

      Aww, thank you so much Carol! I’m really happy with the way it turned out!

      Reply
  6. Ros

    February 12, 2018 at 5:26 pm

    This sounds yummy! Could I use a bit of good instant coffee powder instead of espresso do you think?

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 5:33 pm

      Oh yes, definitely! Let me know how it turns out!

      Reply
  7. LavenderBee

    February 12, 2018 at 7:34 pm

    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.

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 7:37 pm

      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.

      Reply
  8. Karen

    February 12, 2018 at 9:05 pm

    This looks delish! Where do you get the adorable little chocolate hearts?

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 9:51 pm

      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!

      Reply
  9. Christina

    February 12, 2018 at 9:20 pm

    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. 🙂

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 10:50 pm

      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!

      Reply
  10. LynneDe

    February 12, 2018 at 9:45 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      February 12, 2018 at 10:46 pm

      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!

      Reply
  11. Natalie | Feasting on Fruit

    February 12, 2018 at 11:56 pm

    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 🙂

    Reply
  12. ELK

    February 13, 2018 at 2:40 pm

    what a beautiful & simple creation! I do not have a tart pan…any suggestions please?

    Reply
    • brandi.doming@yahoo.com

      February 13, 2018 at 6:14 pm

      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!

      Reply
    • Tanya

      February 26, 2018 at 10:10 pm

      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!

      Reply
  13. SimpleOrganix

    February 13, 2018 at 9:52 pm

    5 stars
    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! 💋

    Reply
    • brandi.doming@yahoo.com

      February 15, 2018 at 7:42 am

      So so happy you loved it!! Thank you for the wonderful review and sharing it on IG!

      Reply
  14. Dee | Green Smoothie Gourmet

    February 14, 2018 at 1:58 am

    5 stars
    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

    Reply
  15. Julie

    February 14, 2018 at 4:43 am

    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

    Reply
    • brandi.doming@yahoo.com

      February 15, 2018 at 7:31 am

      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.

      Reply
  16. IRIA

    February 14, 2018 at 12:29 pm

    5 stars
    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.

    Reply
  17. Julie

    February 14, 2018 at 6:55 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      February 15, 2018 at 7:29 am

      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.

      Reply
  18. Estee

    February 15, 2018 at 4:16 am

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      February 15, 2018 at 7:30 am

      So happy everybody loved it! Thanks so much for making it and your pics were so pretty!

      Reply
  19. Chris

    February 16, 2018 at 12:33 am

    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.

    Reply
    • brandi.doming@yahoo.com

      February 16, 2018 at 4:03 am

      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!

      Reply
      • Name*

        February 17, 2018 at 12:59 am

        5 stars
        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.

        Reply
        • brandi.doming@yahoo.com

          February 19, 2018 at 3:05 am

          So glad to hear you loved it!!

          Reply
  20. Ela

    February 16, 2018 at 6:09 am

    Your chocolate tart looks amazing, Brandi! I love that you added espresso powder, it makes chocolatey desserts so much more delicious 🙂

    Reply
    • brandi.doming@yahoo.com

      February 26, 2018 at 10:22 pm

      Thank you so much Ela! Yup, it’s my favorite all-time combo!!

      Reply
  21. Dee Perkins

    February 16, 2018 at 5:17 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      February 26, 2018 at 10:22 pm

      Thank you so much Dee, so very happy to hear how much you loved this! Thank you for making and reviewing it!

      Reply
  22. Gina

    February 18, 2018 at 4:04 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      February 19, 2018 at 3:06 am

      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!

      Reply
      • brandi.doming@yahoo.com

        February 19, 2018 at 3:07 am

        Oh, and happy early birthday! 🙂

        Reply
  23. Kim

    February 19, 2018 at 1:24 am

    This looks ahhmazing!!! Thank you!! Wondering if you think Lily’s chips would work here? I need very low sugar content.

    Reply
    • brandi.doming@yahoo.com

      February 20, 2018 at 6:53 pm

      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.

      Reply
  24. Mandy

    February 27, 2018 at 3:46 am

    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 😉

    Reply
  25. Kathleen

    March 6, 2018 at 1:38 am

    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.

    Reply
    • brandi.doming@yahoo.com

      March 6, 2018 at 7:04 pm

      Yes, I have a frosting with pumpkin in it as well!

      https://thevegan8.com/vegan-chocolate-espresso-truffle-frosting/

      Reply
  26. Tom H

    March 24, 2018 at 2:31 pm

    Could I use almond flour or almond meal for the crust rather than starting with slivered almonds?

    Reply
    • brandi.doming@yahoo.com

      March 24, 2018 at 6:35 pm

      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.

      Reply
  27. Gabby

    March 28, 2018 at 10:21 pm

    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?

    Reply
    • brandi.doming@yahoo.com

      March 29, 2018 at 4:39 am

      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/ultimate-raw-cookie-dough-chocolate-fudge-cake/

      Reply
  28. Yani

    March 31, 2018 at 10:09 pm

    5 stars
    Easy and incredibly delicious AND totally guiltFREE!!! My new and TOP chocolate goto recipe!

    Reply
    • brandi.doming@yahoo.com

      April 1, 2018 at 4:33 am

      Thank you so much for the review Yani, so glad you loved it!

      Reply
  29. Sherri

    April 1, 2018 at 2:15 am

    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.

    Reply
  30. Sally

    December 18, 2018 at 6:18 am

    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!!

    Reply
    • brandi.doming@yahoo.com

      December 18, 2018 at 10:44 am

      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!

      Reply
  31. Margie

    January 15, 2019 at 2:50 am

    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

    Reply
    • brandi.doming@yahoo.com

      January 15, 2019 at 3:17 am

      It is a sweet potato but either should work here since it’s a lot of the chocolate that makes it set up.

      Reply
  32. Anne-Marie

    April 4, 2019 at 7:49 pm

    Do you blanch the slivered almonds yourself, or buy it already blanched? Looks delicious and easy! 🤗

    Reply
    • brandi.doming@yahoo.com

      April 4, 2019 at 8:03 pm

      Hi! I buy them already blanched!

      Reply
  33. Laurie Anne Ellington

    July 13, 2019 at 2:53 pm

    Where did you get the cute chocolate hearts? And are they dairy free as well?

    Reply
    • brandi.doming@yahoo.com

      July 13, 2019 at 8:22 pm

      Hi Laurie, I got them here! https://rawguru.com/rawmio-dark-chocolate-hearts

      Reply
  34. Rebecca

    February 14, 2020 at 8:46 pm

    Is there supposed to be salt in the filling? Directions say add it but nothing is listed in filling ingredients. Thx!

    Reply
    • brandi.doming@yahoo.com

      February 14, 2020 at 9:17 pm

      So sorry about that! Yes, add 1/8 tsp!

      Reply
  35. Jessica

    June 27, 2020 at 5:09 pm

    Can you use almonds that aren’t blanched?

    Reply
    • brandi.doming@yahoo.com

      June 27, 2020 at 7:37 pm

      Yes!

      Reply
  36. Ashley

    December 28, 2020 at 5:17 am

    5 stars
    So delicious and easy to put together! I used instant coffee instead of espresso powder, which worked perfectly. Highly recommend serving with raspberries. The flavors go so well together!

    Reply
    • brandi.doming@yahoo.com

      December 29, 2020 at 8:30 am

      That is so awesome to hear Ashley, thank you for the feedback!

      Reply
  37. Leo

    February 11, 2021 at 9:56 am

    5 stars
    Made a tart this evening. Quick, easy and delicious, just as promised. Everyone loved it. Thankyou for sharing and making me look good yet again.

    Reply
  38. Cassandra

    February 16, 2022 at 2:49 am

    4 stars
    I made this as written, except for the espresso powder (which I didn’t have on hand.) Overall, My family and I all loved this, especially the creamy, chocolate-y filling. The crust was just okay, but I’m particular about crusts. I didn’t love the texture, but my husband and daughter thought it was fine.
    Thanks Brandi! Keep the delicious recipes coming!!

    Reply
  39. Anna

    March 30, 2022 at 12:28 pm

    5 stars
    Thank you much for your recipes! So this tart is something fantastic. I did this tart 4 times, it’s a hit! I’m going to try now sweet potato chocolate ice cream.

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

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