Purple Sweet Potato Chocolate Tart with Almond Cookie Crust
The almond cookie crust is slightly crumbly (in a good, cookie type of way!), and stays crisp beneath the rich dark chocolate filling. This tart is both gluten free and vegan, but tastes rich and satisfying. Dark purple sweet potatoes are the base of the filling and taste slightly sweet without giving off vegetable vibes - trust me, this one is a perfect healthy treat!
Hello and happy Canada Day weekend to my Canadian friends! It's officially the first long weekend of the summer, and I can't wait to soak it all in as I cross my fingers that the rain holds off. I know I haven't been posting very regularly for quite some time now and the short explanation for that is that I've been dealing with a health issue since December. It's been a long 7 months but I'm so happy to be back and feeling healthy. I'm also excited to get into a better routine for posting new recipes and checking in around here. June marked the 3 year anniversary of starting My Natural Kitchen, and I always feel that such occasions should be marked with a celebratory treat.
In this case, I have a chocolate tart to share with you! This recipe has gone through a few variations. I first attempted using the typical orange-fleshed sweet potatoes, but found that the filling was a bit stringy - tasted good, but not the most pleasant mouth-feel. I remembered eating an amazing dish at Millennium a few years ago based on purple sweet potatoes (combined with an outrageously good peanut sauce - honestly, one of the most memorable meals of my life). Those purple sweet potatoes were dense and rich, and it struck me that they'd probably be perfect in this recipe. Thankfully, my local grocery store has been carrying the purple variety (sometimes labeled Caribbean sweet potatoes) and I was able to buy them and test this a few times.
Because of the natural sweetness of the sweet potatoes that gets concentrated as they bake, the tart really doesn't need much in the way of extra sweeteners. Dates are my go-to, and I've tried this without any (if I'm making a pudding version just for myself), 1 as detailed below, and 3 when I served this for my birthday in May. My birthday version included the typical raw vegan tart crust (dates, almonds, sea salt) and while it tasted good, it really didn't hold up well to the moisture from the filling. This baked almond cookie variation, on the other hand, stays crisp and light and makes for such a nice contrast to the rich chocolatey filling. The berries on top are highly recommended because they add a bit more sweetness, and brighten up the whole thing. I'll be serving this one all summer long! I bet you could turn this into one amazing chocolate banana tort, topped with banana slices and big dollops of coconut whip, when berries are out of season. I topped this one with red and white strawberries, mulberries, blackberries, golden raspberries, red currants (from my garden!), lavender and edible herb flowers. Also! I'm happy to report that this tart holds up well in the fridge for 3 days.
I hope you guys enjoy this one! xo
Purple Sweet Potato Chocolate Tart with Almond Cookie Crust
Note: you can skip the crust and serve this as a rich chocolate pudding if you like. As a pudding, I really like this both warm when it's first made or chilled straight from the fridge. Top with berries and some coconut flakes! I recommend an 8 or 9-inch fluted tart pan with a removable bottom for this tart.
1/2 cup rolled oats (certified gluten free if needed)
3/4 cup almonds
1 teaspoon chia seeds
1/4 teaspoon sea salt
1/4 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
1/2 cup sorghum flour
1 tablespoon tapioca starch
3 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons water
Preheat the oven to 350 degrees Fahrenheit and oil the tart pan with olive oil.
Combine the oats, almonds and chia seeds in the bowl of a food processor fitted with an S-blade. Process until mostly broken down into a fine texture, with some small pieces remaining. Transfer the mixture to a large mixing bowl and stir in the sea salt, vanilla, sorghum and tapioca starch. Drizzle in the olive oil and maple syrup and stir with a wooden spoon to bring it together. Add the water and stir again. The mixture should hold together when squeezed and shouldn't be wet. If it doesn't hold together, add an additional teaspoon of water and stir again. Press the mixture into the sides of the tart pan, packing it firmly and evenly. Sprinkle the crust mixture along the bottom of the tart dish and press it in with your hands. Ensure that the crust is even around the edges and smooth along the top. Use a fork to prick the base of the tart shell a few times. Transfer the filled tart pan to the oven and bake for 18-20 minutes. Set aside to cool as you prepare the filling.
4 purple sweet potatoes
2 tablespoons coconut oil
7 tablespoons raw cacao powder (or regular cocoa powder)
1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
1/8 teaspoon sea salt
1 1/2 teaspoons espresso powder, instant coffee powder, or Dandy Blend coffee alternative
2 teaspoons lucuma powder - optional
2 tablespoons tocos (brown rice solubles) - optional, but adds creaminess and sweetness (use 2 tablespoons of raw cashew butter as an alternative)
1-3 dates, according to your preference for sweetness
Preheat the oven to 350 degrees Fahrenheit.
Wash the sweet potatoes and then prick several times with a sharp paring knife. Place all the sweet potatoes on a large piece of aluminum foil (lined with parchment paper, if you prefer) and fold all the sides over top so you have a sealed package. Place in the oven to bake for 45 minutes - 1 hour. Check by carefully unwrapping the foil and piercing with a sharp knife - if the knife slides through without resistance, the potatoes are ready. Wrap them back up in the foil and set aside for 10 minutes.
Carefully open the foil pack and being careful not to burn your fingers, peel away the skins. Add the baked sweet potato flesh to a measuring cup and measure out 1 1/2 cups. Add this to the bowl of a food processor, fitted with an S-blade.
I'd recommend starting with just one or no dates, and then adding them to your preference once the rest of the mixture is combined. Add all the other ingredients to the food processor with the sweet potato and process until completely smooth. You will need to stop a few times and run a spatula around the sides of the bowl to push all the ingredients down. Taste and adjust if you like (an extra date?).
Transfer the filling to the prepared crust, smoothing it out as best as you can. Place in the fridge to chill for at least 2 hours (or overnight). Decorate as you like with berries and edible flowers.
To serve, carefully remove the tart base from the pan. I like to use a very sharp knife to slice the tart, and wipe the knife on a clean towel between cuts. Store leftovers gently covered with plastic wrap in the fridge for up to 3 days.
I truly love hearing from you, so leave a comment to say hello! You can also follow me on instagram, pinterest, or bloglovin'. If you try this recipe, tag me @mynaturalkitchen on instagram so I can see it :)