Ingredients

makes 4 12cm mini tarts:

100g softened neutral flavored coconut oil

1 packet of Maria biscuits (approx. 156 g)

280 g cooked sweet potato

1/2 cup of plant-based milk (we used oat milk)

150 g dark chocolate

1 pinch of salt

1 dessert spoon of vanilla essence

Instructions

Preheat the oven to 180°.

Crush the Maria biscuits with a food processor until they are powdered. Add the coconut oil and mix with your hands until the dough holds together.

Spread this mixture into small tart tins (if you want you can use a larger tin and use all the dough). Make a thick layer and distribute the dough evenly over the tin. Press the dough down firmly, you can use the base of a glass to help.

Bake in the oven for 15 minutes or until golden brown. Remove and let cool.

Melt the chocolate in a bain-marie.

In a food processor, add the cooked sweet potato, melted chocolate, vegetable milk, a pinch of salt and the spoonful of vanilla. Grind until you get a creamy paste.

Place the filling in each mold and smooth the top with a spatula. Place in the refrigerator for 2 hours (it can be less time, but ideally it should be quite cold).

Garnish with strawberries and mint to taste. Now it's ready!