Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground

Add the rest of crust ingredients and process a bit more until the mixture is evenly moist. It will be a bit crumbly. Add more sweetener if needed

Press the mixture in a silicone mould (I used the bread tin) making the bottom thicker than the sides. The mixture will be pretty crumbly, mostly thanks to buckwheat groats and I was afraid it would all miserably fall apart, but the shells came out nice and firm and the buckwheat groats were beautifully crunchy after baking

Bake for 18 min at 175°C/350°F.

Leave it to completely cool and firm up

Prepare the ganache.

To prepare sweet potato, cut it in cubes and steam for 10-15 minutes, until soft. To melt cocoa paste, place it in the bowl and steam, placing it on the pot with boiling water. The melting process shouldn’t last longer than 5 minutes

Now, place all the ingredients in the high-speed blender and blend until completely smooth. Transfer into the crust and refrigerate for at least an hour.

If you’re after a super quick dessert, you can simply serve this ganache in cups, cooled overnight. It will get a mousse-like consistency. Incredibly delicious, and nobody will believe you that it’s sweet potato.