No-Bake Sweet Potato Bars with Raw Gingerbread Crust

Happy Holidays from Denver, Colorado! 

I’m here visiting Maxx’s family for the week. It’s been pretty cold the last 2 days, but we haven’t gotten snow. I’m okay with that because in the week before I left NYC it snowed three times! It was a sludgy winter wonderland mess. It’s so nice to be with family during the holidays. Tomorrow night, I’m flying the Atlanta to be with my parents and grandmother. Then I can share this Sweet potato recipe with them!

Speaking of family…
On Thanksgiving, Maxx’s aunt Cathy made these delicious no-bake pumpkin bars from a recipe she found on The Kitchn. They were delicious, healthy, and versatile––meaning they could be enjoyed for breakfast, snack or dessert. The only thing was, I made my raw gingerbread cookies for the dessert, and couldn’t help but eat the two together. The combination was spectacular! Like pumpkin pie mixed with gingerbread cookies! 

And what’s better than pumpkin pie? Sweet potato pie, of course! Which led me to adapting the yummy recipe into my dream holiday dessert. Sweet potato bars with raw gingerbread crust. Delicious!! 

I made them with pumpkin for Maxx’s family, and I cannot wait to make them for my Nana in Atlanta next week. Maybe we’ll munch on them while opening presents under the tree.



Check out the video below, and the recipe too. 

I hope you have an amazing Christmas! 
Love,
Jenné

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4.50 from 8 votes

No-Bake Sweet Potato Bars with Raw Gingerbread Crust

By: Jenné

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.

Prep Time: 10 minutes minutes

Resting Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 4

Ingredients 

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Crust

• ▢ 1 cup almonds, or 1 cup dry almond pulp
• ▢ ½ cup shredded coconut, unsweetened
• ▢ 1 ½ cup Medjool dates
• ▢ 3 tsp molasses
• ▢ 1 1/2 inch ginger, minced
• ▢ 1 tsp cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp cayenne pepper
• ▢ pinch of black pepper
• ▢ pinch of sea salt
• ▢ 1 tbsp coconut oil

Filling

• ▢ 1 1/2 cups sweet potato puree, 1 large baked sweet potato or canned
• ▢ 1/3 cup maple syrup or coconut nectar
• ▢ 1/4 cup melted coconut oil
• ▢ 1 tsp freshly squeezed lemon juice
• ▢ 1 teaspoon vanilla
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 teaspoons cinnamon
• ▢ 3/4 teaspoon cardamom
• ▢ 3/4 teaspoon ginger
• ▢ 1/4 teaspoon cloves
• ▢ 1/8 teaspoon black pepper
• ▢ 2 tablespoons coconut flour

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Instructions 

Crust

• Line an 8x8” baking pan with parchment paper.
• Place the crust ingredients in the food processor and blend until well combined.
• 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.
• 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...

Filling

• Place all of the ingredients in a food processor and blend until smooth. Taste, and add more maple syrup if necessary.
• Spoon the filling into the crust and smooth down with the back of a large spoon or rubber spatula.
• 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.
• 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.

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