Dark Chocolate Sweet Potato Tart

 

Dark Chocolate Sweet Potato Tart

 

Before you even “Eww sweet potato pie?!” me, I have to tell you, I am NOT a sweet potato pie/pumpkin pie lover. I will take the pecan pie or anything chocolate pie over those pies any day. But, this is an exception because there is a thick, fudgy layer of dark chocolate lurking under that baked sweet potato layer, so this is totally a transition/conversion type situation.  Like, if you aren’t a big fan of sweet potato pie and just really want to like it or even try it, this  tart is your jam!

 

 

Dark Chocolate Sweet Potato Tart Dark Chocolate Sweet Potato Tart

We can count this as a serving of vegetables, right? Ok, cool, I thought so. Also, dark chocolate is practically a health food with all those antioxidants, so eat up!

Remember how I kept promising an ice cream recipe?  I’m finally sharing it with you tomorrow, hooray!

Dark Chocolate Sweet Potato Tart Dark Chocolate Sweet Potato Tart Dark Chocolate Sweet Potato Tart

 

Adapted from White on Rice Couple’s cookbook, Bountiful. <– In love with this book.

0 from 0 votes
Print

Dark Chocolate Sweet Potato Tart

Ingredients

  • Maple Oat Crust:
  • 1 cup rolled oats
  • 2 tablespoons ground flax seed
  • 1/4 cup almonds
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Sweet Potato Filling:
  • 1 sweet potato peeled and baked
  • 1/3 cup maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup almond milk or any non-dairy milk
  • 1 teaspoon vanilla extract
  • Dark chocolate layer:
  • 1 cup dark chocolate chopped
  • 1/2 teaspoon coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350. Grease a loaf pan and set aside.
  2. For the crust: Combine all ingredients in the bowl of a food processor, processing on low until combined and all ingredients start to come together. If necessary, add in additional maple syrup by the teaspoon to allow ingredients to form a dough. Press mixture into the bottom and 1/2 inch up the sides of the loaf pan. Bake in preheated oven for 15-20 minutes, or until crust is browned. Remove from oven and set aside while preparing the filling.
  3. For the dark chocolate layer: In a microwave proof bowl, combine dark chocolate and coconut oil and microwave for 1 minute. Stir and microwave in 30 second increments until chocolate is melted (keep a close eye on it!). Spread the dark chocolate layer on the prebaked crust.
  4. For the sweet potato filling: Combine all ingredients in the bowl of a food processor and process until all ingredients come together smoothly. If needed, add in a few tablespoons of almond milk to thin out. Pour the filling on top of the dark chocolate layer.
  5. Bake in preheated oven for 30-40 minutes, or until filling is set and only slightly jiggles when the pan is moved. Set aside to cool and refrigerate for at least 2 hours before serving.