November 26, 2025

Chocolate Sweet Potato Tart

For the holiday season, we’re sharing this seasonal recipe, from our very own Shop Girl, Kelley Diaz of Frequency Field Guide.

This tart is everything you want in a nourishing dessert… decadent, silky chocolate mousse-like filling layered over a date-hazelnut–walnut crust with hints of black sesame, vanilla, and sea salt.

Made entirely from whole-food ingredients and balanced with healthy fats, protein, fiber, vitamins, and minerals. It’s also completely free from all gluten, dairy, eggs, and refined sugars. Perfect for dinner parties, holidays, or when you just want something sweet—that’s also not too heavy.

Both the crust and filling come together easily with a food processor. You have the option of a no-bake crust—although Kelly prefers to bake hers for 10-12mins at 350F. The chocolate sweet potato filling is also 100% no bake. It just needs a few hours to set in the fridge once blended and poured into your tart dish.

Here’s how to make at home.

Chocolate Sweet Potato Tart 

Crust Ingredients

  • 1 cup organic, unsalted hazelnuts
  • ½ cup organic, unsalted walnuts
  • ⅓ cup organic almond flour
  • 2 tbsp organic coconut flour
  • 5–7 medjool dates, pitted
  • 2-3 tbsp organic black sesame seeds
  • Pinch of fleur de sel
  • 1 tsp organic vanilla extract
  • 1 tsp water (only if ingredients feel too dry after blending)

Filling Ingredients

INSTRUCTIONS
  1. Start by greasing your tart pan. I recommend using ghee or coconut oil for a sweet tart like this, but tallow or even butter will work as well since we are only slightly toasting the crust.
  2. Toast the nuts (optional but recommended if you’re opting for the no-bake crust): Add hazelnuts and walnuts to a dry skillet and toast for 3–4 minutes until aromatic. Let them cool completely.
  3. Blend dry ingredients: In a food processor, combine hazelnuts, walnuts, almond flour, coconut flour, black sesame seeds, and sea salt. Pulse until the mixture resembles a coarse meal. Add the Medjool dates and vanilla extract. Pulse slowly until the mixture begins to clump together when pressed.
  4. Adjust texture: If the mixture is too crumbly and not sticking well, add 1 tsp water at a time until it sticks. If it’s too sticky, add some extra almond flour.
  5. Press into tart dish: Transfer the crust mixture into a 9-inch greased tart pan. Firmly press into the bottom and up the sides, smoothing with the back of a spoon or the bottom of a glass. If you’re opting to bake your crust, be sure to use a fork to poke holes across the bottom of the crust to help it toast more evenly.
  6. Chill or bake: No-bake Chill for 1–2 hours to firm before adding filling. Baked Bake at 350°F for 10–12 minutes until lightly golden. Cool fully before filling. Set aside.
  7. Blend the base by adding baked sweet potato and coconut milk to a blender or food processor. Blend until completely smooth and creamy.
  8. Add the flavorings: Add collagen powder, maple syrup, vanilla, salt, and (optional) cacao powder. Blend again until the mixture is glossy and uniform.
  9. Taste + adjust: For richer chocolate → add more cacao; For sweeter → add ½–1 tbsp more maple; For thicker → add more collagen or a spoon of cacao; For silkier → add 1–2 tbsp extra coconut milk
  10. Assemble the tart by pouring the chocolate filling into your prepared crust and smooth the top.
  11. Chill: Let the tart set in the refrigerator for at least 2 hours, or overnight for best texture.
  12. To serve: Slice, garnish with flaky salt, berries, cacao nibs, black sesame, homemade whipped cream, or even a high quality olive oil—enjoy!

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CREDITS
Read Original Post, with process photos at Frequency Field Guide 
Use code KELLEY for 10% off Collagen, and all Lineage Provisions goods
Photos: Kelley Diaz Photo

 

Written by Boketto Wellness