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 than the sides.
Bake for 18 minutes at 175°C.
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 a bowl and steam it over boiling water for no longer than 5 minutes.
Place all the ingredients in a high-speed blender and blend until completely smooth. Transfer into the crust and refrigerate for at least an hour.
Tips
For a super quick dessert, serve the ganache in cups cooled overnight for a mousse-like consistency.
