Buckwheat Almond Tart with Sweet Potato Chocolate Ganache
Ingredients
Crust
- 1 cup rolled or steel cut oats
- 1 cup raw buckwheat groats
- 1/2 cup almonds chopped (I used flaked and slivered ones)
- 2 tbsp coconut butter
- 3 tbsp agave or maple syrup
- 1 tsp maca powder (optional)
- 1/2 tsp vanilla
- 1 pinch salt
Chocolate ganache
- 2 cups cubed and steamed sweet potato
- 1/4 cup melted cocoa paste (or cocoa butter)
- 1 cup almond milk
- 1/2 cup agave syrup
- 1 tbsp coconut sugar
- 1/2 cup cocoa powder
- tiny pinch of salt
- 1 tsp lemon juice
- 1/2 tsp bourbon vanilla powder
- 1 tbsp cashew butter
Preparation
Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground
Add the rest of crust ingredients and process a bit more until the mixture is evenly moist
Press the mixture in a silicone mould making the bottom thicker than the sides
Bake for 18 minutes on 175 Celsius (350F)
Leave it to completely cool and firm up
Prepare the ganache
To prepare sweet potato, cut it in cubes and steam for 10-15 minutes until soft
To melt cocoa paste, place it in the bowl and then on the pot with boiling water for no longer than 5 minutes
Now, place all the ingredients in the high speed blender and blend until completely smooth
Transfer into the crust and refrigerate for at least an hour
