Any purple sweet potato fans here? This colour is incredible, isn't it. Such a beautiful vegetable and so good for you! Have you thought about adding it to your healthy vegan treats? I know it may sound weird at first, but sweet potato actually works really well in sweet recipes. It's sweet, and it's got that great velvety texture. And that deep purple colour is just pure magic.
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No-bake purple sweet potato tart
- Total Time: 210 minutes
- Yield: 10 people 1x
Description
Something for purple sweet potato fans. Have you thought about using it in healthy desserts? The texture is absolutely incredible. There you go!
Ingredients
Scale
- for the base:
- 2 cups of glutenfree oats
- 1 cup of almonds
- 20 soft pitted dates
- 2 tbsp almond butter
- 1/8 tsp himalayan salt
- for the filling:
- 1 cup steamed purple sweet potato
- 1 cup cashews (soaked overnight)
- 4 tbsp blueberry powder
- 3/4 cup coconut milk (from a can)
- 2 tbsp lemon juice
- 2 tbsp agave nectar
- 1/6 tsp himalayan salt
- toppings:
- 1 cup mango chunks
- 1 cup sliced strawberries
Instructions
- To make the base simply blend all the ingredients in a food processor until you get sticky „dough”. If too sticky add 2-3 tbsp oat or almond flour.
- Line your tart tin (I used 36x13 cm tin) with cling film or baking paper and press the base mixture in the tart tin and compress until you get an even layer. Pop the the base in the freezer for an hour.
- To make the filling simply blend all the ingredients until you get thick creamy consistency. Now spread the filling evenly onto the base and set in the freezer for a few hours.
- Decorate with sliced strawberries and mango chunks for the most beautiful colour combination.
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: Vegan
Keywords: vegan cake, no-bake cake, raw cake, healthy treats, purple sweet potato, purple sweet potato cake
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