Purple Sweet Potato Chocolate Tart
no-bake tart that is dairy free / vegan / gluten free
Using some leftover baked purple sweet potatoes, I created this delicious decadent dessert, Purple Sweet Potato Chocolate Tart. It’s an easy no-bake recipe that is vegan and gluten-free with a walnut crust. I decided to garnish the top with chocolate shavings, purple sweet potato crumbs (for a pop of color) and some halved fresh figs that were in season and complemented the flavors of the tart very well. This recipe is for a 10-inch tart dish and will serve 8-10 people.
Let’s begin!
Ingredients:
For walnut tart crust:
1 1/2 cups walnuts
1/3 cup milled flax seeds
1/2 tsp salt
13-15 large dates, pitted
3 tbsp plant butter, melted
For filling:
2 cups purple sweet potatoes, cooked and cooled (see recipe card below for cooking instructions)
8 oz (1 cup) allergy friendly (dairy-free) chocolate chips
3/4 cup canned coconut milk (full fat)
2 tbsp pure maple syrup
pinch of salt
How to make purple sweet potato chocolate tart
Instructions:
For crust:
Process walnuts, flax and salt together, then transfer to a medium bowl and set aside.
To the food processor cup, add dates and melted butter and puree into a paste, then add to walnut mixture and combine to form a crumbly dough.
Add crust mixture into a 10-inch tart pan/dish and press into sides and bottom evenly using a rubber spatula or clean hands/fingers. Set aside.
For filling:
In a large bowl combine chocolate chips, vanilla, salt and maple syrup and set aside.
In a small sauce pot heat coconut milk to almost boiling over medium-high heat.
Pour hot milk over top of chocolate in large bowl and do not stir, just let it be for one minute. After one minute is up, whisk until smooth.
Next, add purple sweet potatoes to processor and process until crumbs, then add chocolate mixture and puree on high for one minute or until mostly smooth (it will still have a few lumpy bits.)
Add chocolate sweet potato mixture to crust and spread evenly, all the way to sides.
Place in refrigerator until set, about 3-4 hours, then garnish if desired and slice.
I reserved a few of the purple sweet potato crumbs to add a pop of color to the top and also added shaved dark chocolate and fresh fig halves.
Other chocolate tart garnish ideas: dairy-free whipped cream, walnuts, flaked salt or drizzle of caramel.
After set, this tart slices very easily and is ready to serve. (…and will go quick!)
Drink pairing suggestion: red wine, (preferably dessert wine) plant milk, coffee or chai tea.
Enjoy!
💜Julie
Purple Sweet Potato Chocolate Tart
Ingredients
Instructions
- Process walnuts, flax and salt together, then transfer to a medium bowl and set aside.
- To the food processor cup, add dates and melted butter and puree into a paste, then add to walnut mixture and combine to form a crumbly dough.
- Add crust mixture into a 10-inch tart pan/dish and press into sides and bottom evenly using a rubber spatula or clean hands/fingers. Set aside.
- In a large bowl combine chocolate chips, vanilla, salt and maple syrup and set aside.
- In a small sauce pot heat coconut milk to almost boiling over medium-high heat.
- Pour hot milk over top of chocolate in large bowl and do not stir, just let it be for one minute. After one minute is up, whisk until smooth.
- Next, add purple sweet potatoes to processor and process until crumbs, then add chocolate mixture and puree on high for one minute or until mostly smooth (it will still have a few lumpy bits.)
- Add chocolate sweet potato mixture to crust and spread evenly, all the way to sides.
- Place in refrigerator until set, about 3-4 hours, then garnish if desired and slice.
Notes
How to cook purple sweet potatoes
You need to prep your potatoes: Wash and dry your purple sweet potatoes. I highly recommend slow cooking them by adding 1/3 cup water to bottom of crockpot and setting on low for 8 hours or high for 4 hours.
Other cooking methods for purple sweet potatoes:
Note: You can bake sweet potatoes in a 300℉ oven for 2- 2 1/2 hours or until soft, but I think that oven time (especially in warmer weather) is excessive for two potatoes and the slow cooker is much more sensible.
Note: I am not a big fan of boiling vegetables because it reduces the optimal amount of nutrients, but if that’s what you want to do here are the instructions for boiling: Slice about 1-inch-thick pieces and quarter, then add to a large pot and cover with water, about 1-2 inches above sweet potatoes. Bring to a boil, uncovered, and continue boiling for about 20 minutes or until soft. Remove from heat and drain, then peel away skin and discard.
Nutrition Facts
Calories
393.78Fat (grams)
29.08Sat. Fat (grams)
11.84Carbs (grams)
34.85Fiber (grams)
6.15Net carbs
28.71Sugar (grams)
22.6Protein (grams)
6.29Sodium (milligrams)
167.23Cholesterol (grams)
9.16Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
