Because I do not posses a decent blender, usually I avoid making raw sweets. I had quite a few attempts, but in some cases I simply couldn’t bring the ingredients to the necessary texture and frustration intervened. Believe me, I tried it all starting with the separate blending of the ingredients and ending with prayers, but I understood that my blender has a separate live and simply refuses to cooperate. ?
Soon I realized that I can try and make vegan sweets which, although are not totally raw, they are still healthy. I’ll be honest and tell you that I don’t like the idea of using a large amount of honey, agave syrup and coconut oil, which is why this recipe, and those that will follow will reflect my own preferences.
Cashew based creams are not a novelty, so I decided to try a less common combo: avocado with sweet potato. I know, I know, this may sound strange, but this relationship is truly functional! If you don’t believe me, I guess you’ll have to try these tarts and tell me whether I’m right or my palate has some defects. ?
Because my name is Tatiana and I do sometimes something and only after I think, I decorated these little tarts with non-vegan white chocolate. If you want to keep these tarts 100% vegan, I do not recommend proceeding like me like me. What I do recommend is finding a suitable alternative or skipping the white chocolate entirely.
- 120 g dried pitted dates
- 60 g almond flour/meal
- 60 g oat flour
- 5 g psyllium husk
- 15 g almond butter
- 1/4 tsp vanilla bean powder
- 430 g sweet potato
- 110 g avocado
- 10 g fat reduced unsweetened cocoa powder
- 15 g almond butter
- 4 drops toffee flavdrops
- 40 g sliced almonds
- 50-60 g fresh strawberries
- Cover the dates with hot water and let them soak for one hour.
- In the meantime, peal and slice the sweet potato. I sliced it pretty thin for a quicker cooking. Bake the potato in the preheated oven at 180 degrees Celsius for 40 minutes.
- Drain the dates and transfer them in a blender. Be careful, you only want to drain the dates, you don't want to press them because we need the extra moisture. Add the rest of the ingredients for the crust and blend everything until a homogeneous dough is formed.
- Divide the mixture into 4 equal pieces and form four small balls. If the mixture is too sticky, you can sprinkle some oat flour.
- Flatten the balls and fill in the tart moulds.
- Bake the crusts in the preheated oven at 180 degrees Celsius for 25 minutes. After the baking, keep the crusts in the moulds and let them cool completely. I used tart moulds with removable bottom.
- Blend the baked and cooled sweet potato with the rest of the ingredients for the cream.
- Fill the tart shells with the cream and spread everything evenly. Decorate them with sliced almonds and sliced strawberries and refrigerate until cold. You could serve them immediately but they are better when they are cold.
- Enjoy!
Click on each ingredient to see where you can buy it.
You can buy the mini tart moulds here.
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One tart has 482 calories, 20.4g of fat, 64.3g of carbs and 12.3g of protein.
Even though these tarts are rather small, they are very “filling” so you will not feel the need to eat more than one. 🙂
