Chocolate Sweet Potato Tarts [vegan]

After successfully incorporating sweet potatoes into my Mini Pumpkin Pies recipe, I decided to challenge myself and create another dessert using my favorite root vegetable. 

This Chocolate Sweet Potato Tart recipe is amazing. The crunchy, buttery shortbread cookie crust pairs perfectly with the creaminess and richness of sweet potato. And better yet, when blended together with melted dark chocolate, the pudding base makes for the most indulgent, deceptively healthy filling ever. 

Ingredients

Crust:

• 1 cup all-purpose flour

• 1/3 cup coconut oil, scoopable

• 1/4 tsp salt

• 1/2 tbsp sugar

• 3-4 tbsp cold water

Filling:

• 3 large sweet potatoes, cooked

• 1 cup almond milk

• 1/2 cup unsweetened cocoa powder

• 2 tbsp maple syrup

• 1/2 tsp sea salt

Instructions

1. Blend together cooked sweet potatoes with the rest of the filling ingredients. Set aside.

2. To prepare crust, add flour and salt to a large mixing bowl and whisk until combined.

3. Add coconut oil in spoonfuls and use fork to cut the two together, until mixture resembles wet sand.

4. Add cold water 1 tbsp at a time and gently mix with a spoon. Add only as much water as needed to help the mixture form into dough.

5. Use your hands to gently knead the dough. Then, transfer to a well-floured surface and form into a disc.

6. Roll out dough until 1/4-inch thick, adding more flour if crust begins to stick. Use a round cookie cutter to cut out as many circles as possible.

7. Use spatula to transfer one circle at a time onto a floured surface.

8. Lightly flour top of circle, and use rolling pin to gently roll out the dough until slightly larger and thinner.

9. Use spatula to lift the crust, and use your hands to drape the crust into the muffin pan. Carefully form the crust into the pan until it meets the tin’s shape. Repeat until tins have been filled.

10. Pierce crusts evenly with a fork.

11. Bake at 350 degrees F for 40-50 minutes, or until the crust is light golden brown and the filling is dry to the touch.

12. Remove from oven and let cool completely.

13. Pour filling into pie crusts until 3/4 full. Use spoon to level the top.

14. Refrigerate for at least 1 hour to set.

15. Enjoy!

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