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Regina ~ The Plant-Based Mennonite

Sweetheart Chocolate Tart

This sweet velvety delectable dessert is a perfect Valentine's Dessert (or anytime dessert) that will delight all palates, and it's vegan and gluten-free. There are multiple steps to making the dessert, but the deliciousness is totally worth it!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for Crust
  • 2 large cups blanched slivered almonds
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 4 tbsp. pure maple syrup
Ingredients for Filling
  • 1 cup cooked, mashed sweet potato
  • 1 1/2 cups dairy free chocolate chips not bittersweet
  • 3/4 cup unsweetened plant milk
  • 1 tsp. vanilla extract
  • 1 tsp. esspresso powder
  • raspberries or other fruit for topping

Equipment

  • 1 9-inch tart pan or you can use springform pan or even pie pan

Method
 

For the Crust
  1. Line a 9-inch tart pan with a round piece of parchment paper just to cover the bottom and set aside. Place blanched almonds, cocoa powder, salt, and syrup in the food processor and process until clumps form. 
    Dip fingertips into small bowl of cold water and press mixture into tart pan, making sure it is flat and even along the bottom and against the edges. Place a piece of parchment paper on top and press down firmly to make it compact.
For the Filling
  1. Steam and mash sweet potato, either with microwave or steamer. (Boiling adds too much moisture.) Let cool a few minutes, then measure out 1 cup and place in clean food processor. 
    Melt chocolate chips and almond milk on low heat just until melted, stirring constantly, and add to the sweet potato in processor. Add the vanilla, espresso, and salt. Process for 1-2 minutes until absolutely smooth and creamy.
    Pour mixture into crust and smooth with the back of a spoon. Jiggle tart pan gently to help flatten the top. 
    Refrigerate for a minimum for 2-4 hours or overnight. To release the tart, carefully push up from the bottom. 
    Garnish with fresh berries and a dusting of cocoa powder, if desired. 
    Slice and serve.

Notes

Substitutions: Try substituting rolled aots for the almonds.
Tip: Keep baked sweet potatoes on hand for recipes like this by adding one or two in the oven any time you're baking something.