Healthy Sweet Potato Pie Bars (vegan, gluten-free, refined sugar free)
These healthy sweet potato pie bars are so creamy, perfectly spiced, and made with wholesome ingredients. They are incredibly delicious and so easy to make!
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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.
Servings: 9