makes 4 mini tarts of 12 cm:
100 g softened neutral flavoured coconut oil
1 pack of Maria biscuits (approx. 156 g)
280 g cooked sweet potato
1/2 cup of vegetable drink (we used oat milk)
150 g of dark chocolate
1 pinch of salt
1 dessert spoon of vanilla essence
InstructionsPreheat the oven to 180°.
Crush the biscuits Maria with a food processor until powdery. Add the coconut oil and mix with your hands until the dough holds together.
Spread this mixture into small pie tins (if you want you can use a larger tin and use all the dough). Make a thick layer and distribute the dough well over the form. Press the dough down well, you can use the base of a glass to help.
Bake in the oven for 15 minutes or until golden. Remove and leave to cool.
Melt the chocolate in a bain marie.
In a food processor, add the cooked sweet potato, the melted chocolate, the vegetable drink, a pinch of salt and the vanilla spoon. Grind until you have a creamy paste.
Place the filling in each mould and smooth the top with a spatula. Place in the fridge for 2 hours (it can be less time, but ideally it should be quite chilled).
Garnish with strawberries and mint to taste. Now it's ready!