Vegan Chocolate Sweet Potato Tart

February 6, 2019


The perfect vegan valentine’s dessert that will wow everyone! I got this recipe at 




2 heaping cups blanched slivered almonds (I blanched whole almonds myself and processed them in the food processor)
3 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
4 tablespoons pure maple syrup 


1 cup cooked/mashed sweet potato (Don’t boil potato. Either microwave or steam)
1 3/4 cups dairy-free semi-sweet chocolate chips (I used regular semi-sweet chocolate chips, but that does make the recipe essentially non-vegan)
3/4 cup unsweetened almond milk (or soy or cashew)
1 teaspoon vanilla extract
1 teaspoon ground espresso powder or instant coffee grounds 



Dusting of

Cocoa powder and fresh fruit of choice 


Method: Line a 9 inch round tart pan with a round piece of parchment paper on the bottom and set aside. (I sprayed the tart pan too.)


Place the almonds, cocoa powder, salt, and syrup into the food processor and pulse until clumps form. 


Press crust into tart pan. Use water on your fingertips to help press into the pan and up the sides to keep crust from sticking. Use a second piece of parchment paper to press it down.  


Measure exactly 1 cup of the mashed sweet potato and add to cleaned food processor. Add melted chocolate chips, vanilla, and espresso or instant coffee powder. Process until completely smooth.  


Pour into crust and jiggle to gently flatten. Refrigerate for at least 2-4 hours or overnight. Release from tart pan and serve with berries.  


*This dessert wowed everyone at our gathering of mostly omnivores!  


**The adults loved it because it wasn’t too sweet. The children would have liked it better with 1/4 cup raw sugar added to the filling.  







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