Submitted by Yoela Harris
About the cook: My name is Yoela Harris. I am a Certified Nutritional Practitioner (CNP), with a background in Psychology (MA). I specialize in helping individuals optimize their health through better nutrition and lifestyle modification. My focus is not on calorie counting or dieting, but rather on eating nutrient rich foods. I wrote a dessert cookbook that was inspired by clients who want to enjoy dessert without sabotaging their health goals and successes. It is called Yoela’s Healthy Dessert Solution, and it’s available on Amazon.
About the dish: Believe me when I tell you, you will want to find a quiet spot in your home to savour a moment with this "Gingersnap Lemon Curd Tart". Made with sweet potatoes, dates, rolled oats and spice; pure and simple, whole food plant-based (no oil, no sugar, no refined flour).
National Origin: Canadian
Estimated Time: Over 2 Hours
Lemon curd ingredients:
1 cup (250g) Japanese sweet potato*, cooked, chilled, peeled & mashed
2 tbsp almond milk
2 tbsp lemon juice (about the juice of one lemon)
1 tsp vanilla extract
1 medjool date (15g) or more to taste
Gingersnap graham cracker crust:
1 cup (100g) oat flour (ground whole grain rolled oats, gluten-free if needed)
1 tsp ginger powder (or increase to 1.5 tsp for more zing)
1/8 tsp cinnamon powder
¼ tsp baking soda
½ tsp aluminum free baking powder
6 medjool dates (85g / 3oz)
1 tbsp date syrup (OR 1 tbsp maple syrup – suboptimal, but will do in a pinch)
1.5 tbsp raw almond butter
2 tbsp water
1 tsp vanilla extract
Lemon curd instructions:
Blitz all the ingredients in a high-speed blender, until smooth and silky. If the consistency is lumpy, add a little more almond milk. Pour into container and chill in fridge to set.
*Note: Japanese sweet potatoes have a red/purple skin and a white/yellow flesh. They are perfectly sweet, and mild tasting, with a chestnut like flavour. If you do not have them in your area, you can use another white sweet potato like Hannah sweet potatoes.
Preheat oven to 350F.
Line a round 9” baking dish with parchment paper.
Place all the dry ingredients in a high-speed food processor. Then add the wet ingredients on top and process until the ingredients bind well. Form into a soft but firm ball.
Roll out the ball into a 9.5” round layer on parchment paper. To do this, sprinkle flour on the ball and parchment paper. Then fit layer into a 9” round baking dish.
Bake at 350F for 10 minutes. Cool on a wire rack.
Pour the filling into the baked & completely cooled crust. Smooth the top.
Chill in the fridge for at least 4 hours or overnight.