Chocolate Sweet Potato Tart (Vegan, WFPB)

If you haven't heard it already, happy valentines day! Valentines wasn't a holiday that we overly celebrated growing up, but I do remember having something full of chocolate every year. And this Valentines I wanted to create a tasty vegan, whole food plant based chocolate dish that everyone can enjoy. The base of this dish is very similar to my chocolate sweet potato pie except this tart should be thinner and set a bit more than a pie. To achieve this I am using agar agar powder which is a a great vegan alternative to gelatin made from seaweed. I know that Valentines can be a rough day for some, so my serving size can always be altered down from 6-8 to 1 if needed :)

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you need! (Serves 6-8)

Crust

• 1 cup quick cooking oats

• 2 tbs maple syrup

• 1 tbs cocoa powder

Filling

• 2 cups cooked sweet potato

• 1 cup plant based milk

• 2 tbs maple syrup

• 2 tbs cocoa powder

• 1 tsp vanilla extract

• 1 tsp agar agar powder

Directions:

1. Add the crust ingredients into a food processor and blend for 15-30 seconds (Scraping the sides down if needed)

2. Pour the oat crust mixture into a pie dish and press down around the base of the dish

3. Add all of the filling ingredients into the food processor and blend for 60- 90 seconds

4. Pour the mixture into a pot on the stove top

5. Cook on a low heat for ~5 minutes or until the mixture begins to bubble

6. Turn the heat off and allow to continue cooking for an additional 5 minutes

7. Pour the filling onto the oat crust

8. Smooth out evenly onto the crust

9. Place in the fridge for a minimum of 90 minutes to set

Enjoy!

- Plant Based Gabriel