Sweet potato chocolate tart
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. Filling
  2. 4 sweet potatoes
  3. ½ C cacao
  4. 2 tbsp maple syrup
  5. 1 tsp vanilla extract
  6. Base
  7. 1.5 C almond meal
  8. ½ C honey
  9. ½ C shredded coconut
  10. 1/3 C oil of choice
  11. Raspberry coulis
  12. 2 C frozen raspberries
  13. 2 tsp stevia
  14. ¼ mint, torn
  15. Extra mint to serve
  1. Heat oven to 180C. Combine dry ingredients for based, make well into the centre and add wet ingredients. Mix to combine
  2. Press mix into lined quiche/tart tray. Bake in oven for 10-15 minutes until golden. Once cooked let cool.
  3. For filling, prick sweet potatoes all over with a fork. In batches cook in microwave for 10 minutes until soft.
  4. In a food processor, scoop out the middle of potato from skins and place in processor. Blend with cocao, vanilla and syrup. If not sweet enough for your liking add more syrup.
  5. Once blended smooth, pour over base. Leave in fridge for 1hr until set.
  6. For coulis, microwave raspberries until soft. Stir through stevia and mint. When ready to serve pour coulis over cake and garnish with extra mint.
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