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It has taken me awhile to post this, and for some peculiar reason my mind has little words to say.

My mind has been filled with academia lately. Chemistry and bio, non-stop studying. I do not mind it though, it’s contributing to my future which I am very proud and happy about. I am excited to be in these classes, to know that I am on the path to becoming a dietitian. I just want to apologize, I feel as if I haven’t been putting forth all the effort that I can into my blog. I know this is just temporary for this semester, but I want my blog to keep thriving the best that it can, as it is a substantial part of my growth and my future, and serves as my outlet for living in this crazy world. My blog anniversary is coming up in a few days and I have a swell post coming up for you guys! I am oh so excited to celebrate my one year. Time flies…

On a last note, I do suggest you try these out! They are muy bueno and if you’ve never had raw sweet potato before well now is your chance! Tastes kinda like a carrot. I enjoyed these delectable treats as it was fun to be creative with the decorating.

 

 

Makes 5 tartlets

Filling:

1 cup raw sweet potato, cut into cubes

1 cup walnuts

7 dates

3 tbsp maple syrup

2 tbsp virgin coconut oil

1 tbsp chia seeds

3 tbsp raw cacao powder

2 tsp vanilla extract

1/2 tsp pumpkin spice

2 tbsp raw cacao nibs or vegan chocolate chips

 

crust:

1 cup nuts (I used walnut and almonds)

1/2 cup packed dates

1.5 tbsp maple syrup

1.5 tbsp coconut oil

2 tsp vanilla

 

Place all ingredients for crust into a food processor and blend well until all is minced and combined. Remove from food processor and set aside.

Add sweet potato into food processor and blend until it’s broken down completely into a smooth texture. Shouldn’t take too long. You may need to scrape down the sides intermittently throughout the processing in this step as well as the next one..

Add the rest of the ingredients for the filling into processor with the sweet potato, except the raw cacao nibs/chocolate chips. Blend until a very very creamy smooth and thick texture. Mmm…Remember to stop processing and scrape down the sides as needed. Add in the nibs last and pulse a few times just to combine and mildly chop.

 

 

Now for the molds, I don’t have any fancy tart molds or anything of the like so I just used a muffin pan with muffin liners.  Place 5 muffin liners into le muffin pan. Add crust ingredients to each muffin liner. Whatcha want to do is gently press down the nut crust into the bottom and up onto the sides until the entire liner is covered. Spoon in the filling to the top.

You may have some nut crust left over so you can do one of the following: EAT IT, save it, or use it for decoration. Decoration: the fun part. Get creative my friends. Decorate with goji berries, mulberries, golden raisins, golden berries, cacao nibs, hemp seeds, ground flax seeds, chia seeds, the possibilities are endless and all reside in your imagination and at the tip of your fingers. Go crazy.

 

Some of my decorating fun:

 

(too tempting, had to take a bite)

9 Comments

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  1. Raw sweet potato – new idea to me – but why not? It looks so tempting!

  2. Bill

    i am allergic tp Coconut…
    wondered if you could suggest a substitution oil??
    Sesame? waLLnut?

    • Hey Bill. Any neutral-tasting oil should work…Walnut, flax, almond oil, etc. Sesame oil would work but it may alter the taste a bit, but if you’re ok with that then it should be swell.
      You can probably even omit the oil and add a bit more maple syrup if needed!

      Let me know what you substitute and how it worked out!

      • yeS!… MORE MapLe SyruP sounDs greaT!!
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  3. This looks and sounds so delicious. I never used raw sweet potatoes yet, sounds interesting!!

  4. Wow, raw sweet potato in a dessert is brave! I love where your head’s at, lady! And don’t worry we will keep reading your blog :)