Buckwheat Almond Crust Tart with Sweet Potato Chocolate Ganache

Buckwheat Almond Crust Tart with Sweet Potato Chocolate Ganache…so decadently delicious, with incredibly rich chocolate flavour. Yet refined sugar free, full of goodness and totally guilt free dessert.

This baby is actually a combo of two of my older recipes. I used the crust recipe from my Buckwheat Crust Tartletes recipe and filled it with Chocolate Ganache. The one for chocolate ganache I never posted before so this is also it’s premiere 😉

The Ganache is made with a base of sweet potato, instead of the usual – heavy cream. You wouldn’t believe how rich and creamy it tastes, and it’s sweet potato 🙂 I often serve it in cups just by itself. If you let it chill overnight in the fridge, you will get a mousse-like consistency. So there you go…a vegan chocolate mousse. You can use it as frosting on cakes, or filling like I did in this recipe.

The crust is flourless and made with only 4 main ingredients: raw buckwheat, silvered almonds, oats and coconut butter. Making it takes a bit of effort but only in therms of being patient in pressing it/forming it in the mould because the the mix is fairly crumbly. But it firms up in baking. It needs to be left to cool down completely and even better left in the fridge overnight (I made it a day before filling it). And recommend a silicone mould since it’s much easier to take out the crust (once it’s done and cooled), without breaking it.

Ok, here comes the recipe;)

Preparation time: 30 minutes + 18 minutes baking time

Yeilds: 12 slices

Ingredients

Crust
1 cup rolled or steal cut oats
1 cup raw buckwheat groats
1/2 cup almonds chopped (I used flaked and silvered ones)
2 tbsp coconut butter
3 tbsp agave or maple syrup
1 tsp maca powder (optional – I use Organic Burst)
1/2 tsp pure vanilla powder
1 pinch salt

Chocolate Ganache
2 cups cubed and steamed sweet potato
1/4 cup melted cocoa paste (or cocoa butter)
1 cup almond milk
1/2 cup agave syrup
1 tbsp coconut sugar
1/2 cup cocoa powder
tiny pinch of salt
1 tsp lemon juice
1/2 tsp burbon vanilla powder
1 tbsp cashew butter

Method

1. Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground
2. Add the rest of crust ingredients and process a bit more until the mixture is evenly moist. It will be a bit crumbly. Add more sweetener if needed
3. Press the mixture in a silicone mould (I used the bread one) making the bottom thicker then the sides. The mixture will be pretty crumbly, mostly thanks to buckwheat groats and I was afraid it would all miserably fall apart, but the shells came out nice and firm and the buckwheat groats were beautifully crunchy after baking
4. Bake for 18 min on 175 Celsius
5. Leave it to completely cool and firm up
6. Prepare the ganache.
7. To prepare sweet potato, cut it in cubes and steam for 10-15 minutes, until soft. To melt cocoa paste, place it in the bowl and steam placing it on the pot with boiling water. The melting process shouldn’t last longer then 5 minutes
8. Now, place all the ingredients in the high speed blender and blend until completely smooth. Transfer into the crust and refrigerate for at least an hour.
9. If you’re after a super quick dessert, you can simply serve this ganache in cups, cooled overnight. It will get a mousse-like consistency. Incredibly delicious, and nobody will believe you that it’s sweet potato
10. It will keep in the fridge at least 4-5 days (both tart and mousse, probably longer but so far I wasn’t able to save it that long;)

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And if you’re a chocolate lover, check some other chocolate recipes like Double Chocolate Raw Cake and Raw Nutella Cake.

Love,
Maja xx