Healthy Sweet Potato Pie Bars (vegan, gluten-free, refined sugar free)
These healthy sweet potato pie bars are easy to make and have to most dreamy, creamy sweet potato filling. It’s perfectly sweet, spiced, and the crust is made from nourishing ingredients. It’s a great dessert to make for the holidays and is completely vegan, gluten-free, and refined sugar free!
My first time I had sweet potato pie was when I lived in Arkansas. I was pleasantly surprised that it was actually pretty good! The store bought one I first tasted was a little too sweet for my liking, but these homemade sweet potato pie bars are the perfect sweetness, so smooth, creamy, and full of fall flavor! I decided to go the bar route instead of a traditional pie crust to keep it healthier and more wholesome.
The healthy sweet potato pie filling is so incredibly easy to make too! Just put everything in the blender and blend until nice and creamy. That’s it! I could literally just eat the filling by the spoonful. It is so dang good. I used fresh, steamed sweet potatoes, which makes a huge difference in flavor compared to canned sweet potato puree.
I could eat these pie bars year round. It’s seriously so delicious and an absolute dream. Top it with coconut whip and you’ll be in heaven! It’s so much better than store bought and are made with wholesome ingredients that will leave you feeling good after!
If you make these healthy sweet potato pie bars, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Healthy Sweet Potato Pie Bars (vegan, gluten-free, refined sugar free)
Ingredients
Crust
- 1 cup oat flour
- 1 cup almond flour
- 2 Tbsp coconut sugar
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup melted coconut oil (or vegan butter)
- 1 Tbsp pure maple syrup
Filling
- 4 cups peeled and diced sweet potatoes, steamed for 15 minutes (about 2 cups mashed)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 1/2 cup full-fat coconut milk (make sure the can is shaken well and the cream is mixed in with the water before using)
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 Tbsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper. I sprayed the pan then used 2 pieces of parchment paper going in different directions to line the pan. Spraying it before putting parchment paper down helps hold the paper in place.
- To make the crust, add the oat flour, almond flour, coconut sugar, cinnamon, and salt to a bowl. Mix until well combined. Add the melted coconut oil and pure maple syrup. Stir until everything is well combined. Press mixture into the prepared pan and make sure it is packed into the pan evenly. Bake for 10 minutes. Remove from oven and let it cool while you make the filling.
- Add all filling ingredients into a high speed blender. Blend until smooth and creamy, scraping down the sides. Pour filling into the pan over the crust. Smooth out the top and lightly drop the pan on the counter a few times to get rid of air bubbles. Bake in the oven for 30-35 minutes. Let it cool in the pan on a cooling rack for 1-2 hours then place in the fridge (uncovered) to cool and firm up overnight. Slice and enjoy! Top with coconut whip if desired! Store leftovers in an airtight container in the fridge.
