Vegan Chocolate Sweet Potato Tart that is dairy-free, gluten-free, grain-free and absolutely DIVINE! Easy, simple and fast to make!
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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
- 1/8 teaspoon fine sea salt
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- 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 two 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!
Loved it Brandi! Bc I didn’t have blanched almonds I didn’t make the crust, next time I will. Even without the crust it was outstanding, and my family loved it too, thanks always. 🙏
What color sweet potato did you use?
My good friend has made this many times and it is delicious! I’m now going to make my own for some houseguests who are coming. Can it be made ahead and frozen?
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.
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!!
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.
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!
That is so awesome to hear Ashley, thank you for the feedback!
Can you use almonds that aren’t blanched?
Yes!
Is there supposed to be salt in the filling? Directions say add it but nothing is listed in filling ingredients. Thx!
So sorry about that! Yes, add 1/8 tsp!
Where did you get the cute chocolate hearts? And are they dairy free as well?
Hi Laurie, I got them here! https://rawguru.com/rawmio-dark-chocolate-hearts
Do you blanch the slivered almonds yourself, or buy it already blanched? Looks delicious and easy! 🤗
Hi! I buy them already blanched!
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.
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!
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.
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!
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/ultimate-raw-cookie-dough-chocolate-fudge-cake/
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.