This tart is filled with a secret ingredient that no one will pick... sweet potato! It's packed with fibre, low in saturated fat and high in antioxidants. It also contains raw cacao powder which hasn't been heat treated like cocoa so it contains many more nutrients and is a really good source of iron. And best of all, it tastes amazing!
2 cups almonds
2 tbsp maple syrup
1 tbsp water (if needed)
1 cup cooked and cooled sweet potato
1 cup Medjool dates, pitted
1/2 cup non-dairy milk
1/3 cup cacao powder
Preheat the oven to 180 degrees Celsius.
Grind the almonds in a blender until they resemble a fine meal. Add the maple syrup and blend until you have a clumpy mixture. Add 1 tbsp of water if necessary so that the dough sticks together when pressed.
Place a piece of parchment paper in the bottom of a 20 cm non-stick pan. Press the crust evenly into the bottom of the pan and a little up the sides. Bake for 10 minutes or until slightly golden.
Combine all the mousse ingredients in a blender. Blend on high until very smooth and creamy, adding more non-dairy milk if needed. Pour on top of the cooled crust and smooth the top with a spatula. Decorate with your favourite summer berries then refrigerate for as long as you can wait.