Sweet Potato Bars With Ginger Crust
How best to describe these no bake bars? Well, fudgy, dense, rich, super healthy are the first words that come to mind. Following that, the next words are an insanely delicious, creamy top half of the bar with a chewy, ginger infused base crust.Sweet potatoes give these bars the dense and rich texture that makes them similar to fudge. Not only do sweet potatoes taste like a treat and work perfectly in desserts, but they also provide some incredible health benefits. Sweet potatoes are an excellent beta-carotene and vitamin A source, which shines through their beautiful orange flesh. They are also high in vitamin C, manganese, copper, various B vitamins, vitamin E,potassium, and fiber. The combination of beta-carotene, vitamin C, and vitamin E makes sweet potatoes one heck of a “beauty food” that contributes to a glowing complexion and vibrant hair.A sneaky way to get a dose of vegetables in your dessert or snack or to vege adverse children. ( Hi sweet potato)
Ingredients
Crust
- 1 1/2 cups almonds or cashews or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1-2 tablespoons minced ginger root (depending on how ginger-ey you like it)
Filling
- 1 1/2 cups sweet potato, cooked
- 1 cup cashews, soaked 3+ hours and drained
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
Crust
- Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut and ginger and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Filling
- Place cashews in the food processor and blend until broken down and crumbly. Add sweet potato, honey, coconut oil and vanilla extract and continue to process until smooth and creamy. Taste, and add more honey if necessary.Spoon the filling into the crust and smooth down with the back of a spoon or rubber spatula.Place it in the refrigerator overnight, or for about 4-6 hours.Pull the parchment paper out of the pan, and cut bars into 12-16 squares depending on how big you would like them. Any uneaten squares can be stored in the refrigerator for up to a week.