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Dark Chocolate Sweet Potato Tart


  • 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


  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.