Imagine sinking your teeth into a rich, chocolatey treat that's not only incredibly delicious but also surprisingly nutritious! These Sweet Potato Chocolate Tartlets are about to revolutionize your dessert game, blending the velvety smoothness of sweet potatoes with the irresistible allure of chocolate. Perfect for health-conscious foodies and chocolate lovers alike, these mini tartlets are a game-changing dessert that will make your taste buds dance and your body thank you!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 tartlets
Ingredients
- 1 cup sweet potato puree
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup mini tartlet or muffin pan with coconut oil.
- In a large mixing bowl, combine sweet potato puree, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon. Mix thoroughly until a smooth, consistent batter forms.
- Using a small spoon or cookie scoop, evenly distribute the batter into each tartlet cavity, filling each about 3/4 full. Gently smooth the tops with the back of a spoon.
- Place the tartlet pan in the preheated oven and bake for 22-25 minutes, or until the edges are slightly firm and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let the tartlets cool in the pan for 10 minutes at room temperature.
- Carefully run a small offset spatula or knife around the edges to loosen the tartlets, then gently remove them from the pan and transfer to a wire cooling rack.
- Allow tartlets to cool completely for about 30 minutes before serving. Optional: Dust with additional cocoa powder or top with a dollop of whipped coconut cream.
- Store leftover tartlets in an airtight container in the refrigerator for up to 5 days.
Tips
- For the smoothest sweet potato puree, use roasted sweet potatoes and blend them thoroughly to eliminate any lumps.
- Make sure your coconut oil is melted but not hot when mixing to ensure a perfect batter consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep the tartlets tender.
- Use a light touch when filling the tartlet cavities to ensure even baking.
- For a more decadent presentation, consider topping with a sprinkle of sea salt or a drizzle of dark chocolate.
- If you're looking to make these ahead of time, the tartlets can be frozen for up to 2 weeks in an airtight container.
- For a dairy-free whipped cream option, refrigerate a can of full-fat coconut milk overnight and whip the solid cream on top.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
