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Vegan Chocolate Sweet Potato Tart
Ingredients
  • subheading: CRUST:
  • 2 heaping cups (260g) blanched slivered almonds
  • 3 tablespoons (18g) unsweetened cocoa powder
  • ¼ teaspoon fine salt
  • 4 tablespoons (80g) pure maple syrup
  • subheading: FILLING:
  • 1 cup (240g) cooked/mashed sweet potato
  • (400g) dairy-free semi-sweet chocolate chips (do not use bittersweet, I used Enjoy Life, you want a cocoa range from 40 to 60%, no higher)
  • ¾ cup (180g) unsweetened almond milk (or soy or cashew)
  • 1 teaspoon (5g) vanilla extract
  • 1 teaspoon ground espresso powder
  • ⅛ teaspoon fine sea salt
  • subheading: NOTE:
  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.
Steps
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