No-Bake Sweet Potato Bars with Raw Gingerbread Crust
This recipe is adapted from a no-bake pumpkin bar recipe on The Kitchn blog. Pumpkin can be used in place of the sweet potato if that’s what you’ve got. Serves 4-6
  • 1 cup almonds (or 1 cup dry almond pulp)
  • ½ cup shredded coconut, unsweetened
  • 1 ½ cup Medjool dates
  • 3 tsp molasses
  • 1½ inch ginger, minced
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp cayenne pepper
  • pinch of black pepper
  • pinch of sea salt
  • 1 tbsp coconut oil
  • 1½ cups sweet potato puree (1 large baked sweet potato or canned)
  • ⅓ cup maple syrup or coconut nectar
  • ¼ cup melted coconut oil
  • 1 tsp freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ¾ teaspoon cardamom
  • ¾ teaspoon ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon black pepper
  • 2 tablespoons coconut flour
  1. Line an 8x8” baking pan with parchment paper.
  2. Place the crust ingredients in the food processor and blend until well combined.
  3. Remove the lid and gather some of the crust into your hand, squeezing it to form a tight ball in your palm. If the crust crumbles, and doesn’t stick, you’ll need to blend it some more, or add another date.
  4. Pour the crumble into the baking pan, and press it firmly to the bottom to create a tight crust. Now you can make the filling...
  1. Place all of the ingredients in a food processor and blend until smooth. Taste, and add more maple syrup if necessary.
  2. Spoon the filling into the crust and smooth down with the back of a large spoon or rubber spatula.
  3. You can eat it right away, but I recommend letting it firm up and set. Place it in the refrigerator overnight, or for about 6 hours.
  4. Pull the parchment paper out of the pan, and cut into squares. Any uneaten squares can be stored in the refrigerator for up to a week.
Recipe by Sweet Potato Soul by Jenné Claiborne at