Vegan Buckwheat Almond Tart with Sweet Potato Chocolate
Ingredients
Crust
- 1 cup rolled or steel cut oats
- 1 cup raw buckwheat groats
- 1/2 cup chopped almonds
- 2 tbsp coconut butter
- 3 tbsp agave or maple syrup
- 1 tsp maca powder (optional)
- 1/2 tsp pure vanilla powder
- 1 pinch salt
Chocolate ganache
- 2 cups sweet potato
- 1/4 cup 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. It will be a bit crumbly. Add more sweetener if needed
Press the mixture in a silicone mould making the bottom thicker then the sides. The mixture will be pretty crumbly, mostly thanks to buckwheat groats and I was afraid it would all miserably fall apart, but the shells came out nice and firm and the buckwheat groats were beautifully crunchy after baking
Bake for 18 min on 175 Celsius
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 steam placing it on the pot with boiling water. The melting process shouldn’t last 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.
Tips
If you’re after a super quick dessert, you can simply serve this ganache in cups, cooled overnight. It will get a mousse-like consistency. Incredibly delicious, and nobody will believe you that it’s sweet potato.
