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Chocolate Cherry Pudding Pie Tarts

A healthier, chocolate cherry pudding pie made with sweet potato!

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Servings: 2

Prep Time: 00:15

Cook Time: 00:25

Crust

1 cup almond flour

3 tablespoons maple syrup

pinch of salt

Filling

1 cup peeled roasted sweet potato, or use canned sweet potato puree*

1/4 cup maple syrup

3 tablespoons cacao powder

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1 tablespoon starch (tapioca, corn, potato, etc. )

3 tablespoons plain vegan yogurt, or sub creamy plant milk of choice

1/3 cup defrosted frozen cherries, or use fresh cherries with pits removed, plus more for garnish

Preparation

1Preheat oven to 350 degrees.

2Combine all crust ingredients and stir and then knead with hands until it becomes clumpy and holds together when you pinch it. Press the dough into two 4-inch diameter silicone pie tart pans so there's an even layer of crust along the bottom and sides. Bake for 10 minutes or until barely lightly golden.

3While crust bakes make the filling by combining all filling ingredients in a food processor or blender until smooth. Remove the pie crust from the oven and then

4allow to cool slightly before pouring the filling into the pie crust and garnish with a few halved cherries if desired.

5Bake at 350 degrees for 15 minutes or until the center looks baked. Allow to cool and then place in the fridge for 2-3 hours to firm up before serving. Serve with soy whipped cream, and a few chocolate chips or even fresh pomegranate seeds if desired.

Additional Notes

  • Preparation and cooking time doesn't include the time for roasting the sweet potato. I've only tried this recipe with roasted sweet potato and haven't tried it yet with canned, so the texture may be different if using canned sweet potato. Recipe makes two 4-inch diameter mini pie tarts. Increase the portion size as needed to make a full pie.

Reviews: 0

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