Indulge in these unique tartlets that blend the earthy flavors of chickpea flour with the natural sweetness of roasted sweet potatoes. Topped with a velvety coconut lime cream, these vegan tartlets defy traditional dessert norms and deliver a delightful twist!

Ingredients

For the Tartlet Crust:

  • 1 cup chickpea flour
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 3-4 tablespoons cold water

For the Sweet Potato Filling:

  • 1 medium sweet potato, roasted and mashed (about 1 cup)
  • 1/4 cup coconut milk
  • 2 tablespoons maple syrup (adjust based on sweetness preference)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

For the Coconut Lime Cream:

  • 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon lime zest

Instructions

Prepare the tartlet crust by preheating your oven to 350°F (175°C). In a mixing bowl, combine chickpea flour and salt. Stir in melted coconut oil and maple syrup until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together.

Press the dough into the bottom and up the sides of a tartlet pan or individual tartlet molds. Prick the bottom with a fork to prevent bubbling. Bake for 15-20 minutes, or until golden brown. Allow to cool completely.

While the crust is cooling, prepare the sweet potato filling. In a bowl, mix together the mashed sweet potato, coconut milk, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth and creamy. Taste and adjust sweetness as desired.

Once the crusts are cooled, fill each one with the sweet potato mixture, smoothing the top with a spatula. Return to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly puffed. Remove from the oven and let cool.

For the coconut lime cream, open the refrigerated coconut milk and scoop out the solid cream into a mixing bowl, leaving the liquid behind. Whisk in lime juice, maple syrup, and lime zest until smooth and fluffy.

Once the tartlets are completely cool, dollop the coconut lime cream on top of each tartlet. Garnish with additional lime zest or toasted coconut if desired.

Serve these delightful tartlets chilled or at room temperature, and enjoy the burst of flavors that challenge your dessert expectations!