Updated: Oct 8
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 baked and mashed sweet potato
1 cup Medjool dates
1 1/2 cups non-dairy milk
1/3 cup cacao powder
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 it sticks together when pressed.
Place a piece of parchment paper in the bottom of a 6 inch spring-form pan. Press the crust evenly into the bottom of the pan. Set aside. Preheat the oven to 180 degrees Celsius.
Combine all the mousse ingredients in a blender. Blend on high until very smooth and creamy.
Pour on top of the crust and smooth the top. Bake for 30 minutes at 180 degrees. Remove from the oven. Cool, then refrigerate overnight, or for as long as you can wait.