Vegan Chocolate Tart with Sweet Potato and Avocado
Ingredients
Kuchenboden (Cake Base)
- 100 g Nuts (Almonds, Walnuts)
- 135 g Oats
- 200 g Dates (Medjool)
- a Pinch of Salt
Creme (Filling)
- 180 g Vegan Sugar-Free Dark Chocolate (60%)
- 1 Avocado
- 360 g Soft-Cooked/Baked Sweet Potato
- 50-80 g Agave Syrup
Preparation
Melt the chocolate using a double boiler and bake the sweet potato at 200°C using convection heat.
In a food processor or a multi-hacker, finely grind the oats and nuts for the cake base.
Add the dates to the processor and blend until you get a sticky mixture. If it's not sticky enough, add more dates as needed.
Line a cake form with parchment paper and press the mixture into it, forming the base and slightly raising the edges.
For the filling, mash the sweet potato and avocado with a fork.
Combine all the filling ingredients in a mixer or food processor and mix until you have a homogeneous mixture.
Pour the filling onto the cake base, decorate as desired, and refrigerate for at least 1 hour.
ENJOY 😊