Buckwheat Almond Tart with Sweet Potato Chocolate Ganache


  • 1 cup rolled or steal cut oats⠀
  • 1 cup raw buckwheat groats⠀
  • 1/2 cup almonds chopped (i used flaked and silvered ones)⠀
  • 2 tbsp coconut butter⠀
  • 3 tbsp agave or maple syrup⠀
  • 1 tsp maca powder (optional)⠀
  • 1/2 tsp vanilla ⠀
  • 1 pinch salt⠀
  • 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 burbon vanilla powder⠀
  • 1 tbsp cashew butter⠀


  1. Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground⠀

  2. Add the rest of crust ingredients and process a bit more until the mixture is evenly moist

  3. It will be a bit crumbly

  4. Add more sweetener if needed⠀

  5. Press the mixture in a silicone mould (i used the bread one) making the bottom thicker then the sides

  6. 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⠀

  7. Bake for 18 min on 175 celsius (350f)⠀

  8. Leave it to completely cool and firm up⠀

  9. Prepare the ganache

  10. To prepare sweet potato, cut it in cubes and steam for 10-15 minutes, until soft

  11. To melt cocoa paste, place it in the bowl and then on the pot with boiling water

  12. The melting process shouldn’t last longer then 5 minutes⠀

  13. Now, place all the ingredients in the high speed blender and blend until completely smooth

  14. Transfer into the crust and refrigerate for at least an hour

  15. Enjoy!

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