Thanksgiving is around the corner, my friends, and so I've prepared a different kind of tart for you.

 I'm sure you're familiar with the sweet potatoes, or yams, and so am I. The story changes when it comes to the purple sweet potato. Purple potatoes, yes! Anything purple goes with me. :) I’ve never actually tried them before. Such a beautiful and bright colour on these potatoes, from the skin to the actual potato.

The orange-fleshed sweet potatoes and the purple ones are just as nutritious and tasty. They're both low in carbohydrates and fat and packed with fibre and vitamins. Creating a dessert with these potatoes is genius, I think. Eating dessert and getting nutrients out of it is the way to go.

The purple potato is neutral in flavour but does have earthy notes of nuts; therefore, a nut-based crust is the best pairing. The raw vegan crust is super easy to make, friends. With only three ingredients, excluding salt, you have a lovely no-bake crust ready in minutes. It's honestly my favourite way to make pies or tarts. I love raw vegan crusts! I'm not only looking for the ingredients to be wholesome, and refined-sugar free but also reducing the cooking time.

When it comes to choosing the dark chocolate your going to use for the crust, I encourage you to go with the best you can find. It makes a huge difference. Organic vegan chocolate, no soy, no gluten, it's more common these days, so go for it. I always go for the dark one, the less sugar, the better. I only buy 70% and higher dark chocolate, and I'm interested to see the use of unrefined sugars, and no weird sounding oils or ingredients. Once again, the fewer ingredients, the better! 

The tart filling is everything or almost everything. It dictates the success of a dessert. Actually, it's the filling and the topping. I like to layer textures and balance out the overall taste of a dessert, creating a bite to remember. In this case, I wanted to create a decadent and light filling, but also play with the nutty undernotes of the purple potatoes and the almonds, so I decided to add creamy almond butter, coconut cream, and a bit of almond extract. And, it came out just perfect. The taste is so pleasing, and the creaminess is beyond words. For a second, I feared that the starchiness of the potatoes would be noticed, but you can't even tell there are sweet potatoes in the filling.

I love this tart, my friends. I'm glad I took a chance on the purple sweet potatoes. I couldn't have guessed that they can make such a delightful dessert. I hope you'll give it a try. And you must shred some dark chocolate on top. You must! :)

Check out the recipe below and see what you think. Let me know if you need my input. I'm here for any of your questions, my lovely friends.

Until next time,

T