Ingrediente
Crust
- 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
Cream
- 430 g sweet potato
- 110 g avocado
- 10 g fat reduced unsweetened cocoa powder
- 15 g almond butter
- 4 drops toffee flavdrops
Decor
- 40 g sliced almonds
- 50-60 g fresh strawberries
Portii:4 tarts
Etape
- 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!
Notitele retetei
Click on each ingredient to see where you can buy it.
You can buy the mini tart moulds here.
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