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.
Prep Time10 minutesmins
Resting Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: autumn, thanksgiving
Servings: 4
Author: Jenné
Ingredients
Crust
1cupalmondsor 1 cup dry almond pulp
½cupshredded coconutunsweetened
1 ½cupMedjool dates
3tspmolasses
1 1/2inchgingerminced
1tspcinnamon
1/4tspnutmeg
1/4tspground cloves
1/4tspcayenne pepper
pinchof black pepper
pinchof sea salt
1tbspcoconut oil
Filling
1 1/2cupssweet potato puree1 large baked sweet potato or canned
1/3cupmaple syrup or coconut nectar
1/4cupmelted coconut oil
1tspfreshly squeezed lemon juice
1teaspoonvanilla
1/4teaspoonsalt
1 1/2teaspoonscinnamon
3/4teaspooncardamom
3/4teaspoonginger
1/4teaspooncloves
1/8teaspoonblack pepper
2tablespoonscoconut flour
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.