Save now, cook later.
Sweet Potato Bars (No-Bake!)
These easy-prep, no-bake Sweet Potato Bars feature a spiced gingerbread-inspired crust and a rich, creamy, naturally sweet filling. Perfect for holiday desserts or snacks!
Servings: 9 servings
Ingredients
Gingerbread Crust
- 1 cup almonds or 1 cup blanched almond flour
- ½ cup unsweetened shredded coconut
- 1 cup Medjool dates pitted
- 1 tbsp molasses
- 1 ½ inch fresh ginger minced
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper
- pinch of black pepper
- pinch of sea salt
- 1 tbsp coconut oil
Sweet Potato Filling
- 1 ½ cups sweet potato puree or sweet potato flesh
- ⅓ cup maple syrup or coconut nectar
- ¼ cup melted coconut oil
- 1 tsp freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
Gingerbread Crust
- Line an 8x8-inch baking pan with parchment paper.
- Place the almonds, shredded coconut, dates, molasses, ginger, cinnamon, nutmeg, cloves, cayenne pepper, black pepper, salt, and coconut in a food processor. Blend until well combined.
- Gather some of the crust into your hand, squeezing it to test if it forms a tight ball in your palm. If the crust doesn’t stick, add another date and blend again.
- Once the crust sticks when squeezed, pour it into the baking pan, and press it firmly to the bottom to create a crust.
Sweet Potato Pie Filling
- Clean out the food processor bowl and return it to the base. Add the sweet potato puree, maple syrup, melted coconut oil, lemon juice, vanilla, salt, cinnamon, cardamom, ginger, cloves, black pepper, and coconut flour to the food processor.
- Blend until smooth. Taste, and add more maple syrup if necessary.
- Spoon the filling into the crust and spread it out with the back of a large spoon or rubber spatula.
- If you prefer soft bars, enjoy them fresh. Otherwise, cover the pan and refrigerate for about 6 hours or until firm and set.
- Enjoy cool, cut into squares. Top with additional shredded coconut or vegan whipped cream if desired!
Video
Notes
Storage Directions
- Refrigerating: Store the bars in an airtight container in the fridge for up to 1 week.
- Freezing: Wrap bars individually in plastic wrap, then transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Use homemade sweet potato puree. If you have the time, preparing your own puree makes a huge difference in texture and flavor!
- Check date softness. Soft dates mix more easily and bind the crust better. If firm or dry, soak in hot water for 10 minutes, then drain and add to the food processor.
- Check crust texture. After blending the crust ingredients, squeeze some of the dough in your hand. If it doesn’t stick to form a ball in your palm, add another date and blend again. You want the crust to stick together for the best base. Be careful not to overblend the crust.
- Blend thoroughly. For ultra-creamy bars, blend the filling until completely smooth and lump-free.
- Adjust sweetness. Taste the filling after blending and add more maple syrup if your sweet potatoes have a milder flavor.
- Chill for firm texture. This sweet potato bars recipe can be enjoyed right away if you prefer the bars soft. For a firmer, pie-like bite, I recommend refrigerating them for at least 6 hours before slicing and serving to allow the texture to set.
- Make ahead of time. This recipe is even better enjoyed the next day after chilling overnight. Get ahead of holiday preparations by making a batch or two ahead of time!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 90mg | Potassium: 612mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9030IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg