19 April 2024

Youth Scale

#vegan #glutenfree #refinedsugarfree
#purplesweetpotato #tart #purplesweetpotato #sweetpotato #longevity #longlife #healthy #health #notadvertisement

I watched the documentary “Living for 100 Years: Secrets of the Blue Zone” when it first came out. I was wondering where I could find those famous purple sweet potatoes and when I saw them on a website, I ordered them. I divided 1kg of sweet potatoes into 3: baked them with spices, made lavash with sorghum flour and when I was wondering how I could make dessert, I gave up on brownies at the last minute and made tarts. They all turned out great. Especially my husband, who doesn’t like sweets, almost ate them all :)

PREPARATION:

30 minutes

COOKING:

10 minutes

PORTION:

4 servings

Ingredients

Tart Base
- 1/2 cup almond flour
- 1/2 cup oat flour
- 3 tablespoons tapioca starch
- 1 teaspoon of cayenne pepper powder
- 3 tablespoons of olive oil
- 3 tablespoons date honey/apple juice concentrate
- 1-2 tablespoons cold water if necessary
- If it is too fluid, we can add almond flour little by little.
Cream
- 1 cup cashews
- 10 fresh dates
- 1 glass of water
- 2 medium purple sweet potatoes
Melted sugar-free chocolate for topping

Preparation

Step 1

In Ronda, we add the ingredients except water and mix them. The consistency should be sticky but manageable. I know I explained it a bit complicated, but the amount of water needed varies greatly depending on the type of oat you use. That's why I really have a hard time measuring in recipes with oats. 😃 We can add cold water or almond flour to adjust the consistency. I put the dough I made into a ball in a refrigerator bag and let it rest in the refrigerator for half an hour. After taking it out, I rolled it out well with a rolling pin in the bag. It both rolled out easily and became very smooth. Then I cut the edges of the bag and divided it into four. I spread it nicely into four equal tart cases. I baked it in a preheated 180° oven without a fan for 10 minutes.

Step 2

I washed the cashews in running water and drained them. I added the pitted dates and boiling water and boiled them for 10 minutes. I put the baked purple sweet potatoes, boiled dates and cashews in a blender. I added half of the water and started blending. I added some of the water to adjust the consistency. When it reaches a smooth puree consistency, the process is complete.

Step 3

All that's left is to combine the tart base with the cream and spread melted chocolate on top.

Step 4

It would be great if it rested in the fridge overnight, but if you can't bear it, let it sit in the fridge for at least 4-5 hours.

Enjoy your meal