Buckwheat Almond Tart with Sweet Potato Chocolate Ganache
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 vanilla
- 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 the 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 into a silicone mould, making the bottom thicker than the sides.
Bake for 18 minutes at 175 Celsius (350F).
Leave it to completely cool and firm up.
Prepare the ganache.
To prepare the sweet potato, cut it into cubes and steam for 10-15 minutes until soft. To melt the cocoa paste, place it in a bowl over a pot with boiling water for no longer than 5 minutes.
Place all the ganache ingredients in a high-speed blender and blend until completely smooth. Transfer into the crust and refrigerate for at least an hour.