Purple Sweet Potato Bars Back by EXTREMELY popular demand I would’ve never gue…

Purple Sweet Potato Bars

Back by EXTREMELY popular demand 💜 I would’ve never guessed these bars would be a favorite for so many people, but it’s shocking how yummy they are!

Posting the recipe again so any of you who were turned away the first time know that you have to try these delicious, healthier treats!

Crust
– 1 cup of cashews – 6-8 pitted dates
– 1 tbsp of maple syrup
– 1 tbsp of coconut oil
– 2 tsp of cinnamon
– 1 tsp of sea salt

Filling
– 2 purple sweet potatoes (cooked, peeled and cooled)*
– 1 cup of cashews (soaked and drained)*
– 1/4 cup of coconut cream
– 1/2 cup of coconut milk – 1/4 cup + 2 tbsp of coconut oil (melted&cooled)
– 2 tbsp of maple syrup
– 1 tsp of vanilla extract
– Pinch of sea salt

Topping
– 1 cup of dairy-free chocolate – 2-3 tbsp of coconut milk or cream – 1 tsp of coconut oil

Directions
Crust:
1. Add all ingredients to a food processor and blend until mixture is sticky and thick
2. Place in freezer while making the filling
Filling
**soak cashews in water and place in fridge for 4-6 hours prior to using
** cook sweet potatoes in oven or flash cook in microwave
3. Add all filling ingredients excel coconut oil to blender (can use food processor but doesn’t make it as creamy)
4. Blend until smooth, then continue blending while adding the coconut oil slowly
5. Pour filling on top of crust and place back in freezer for 2 hours
Topping
6. Make topping just before serving
7. Melt chocolate with coconut oil and milk in 30 sec increments while mixing in between
8. Pour over frozen filling and let set in freezer for 5-10 min before cutting

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