Buckwheat Almond Tart with Sweet Potato Chocolate Ganache
Ingredients
- 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⠀
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 (i used the bread one) 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 (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
The melting process shouldn’t last longer then 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
Enjoy!