Description
Vegan and gluten-free sweet potato pie bars with an almond flour crust, naturally sweetened with dates. The perfect portioned holiday bite!
Ingredients
Almond Flour Crust
- 1 1/2 cups Bob’s Red Mill Super Fine Almond Flour
- 3 TBSP coconut oil, melted
- 1/4 cup (~5) Medjool dates
Sweet Potato Pie Filling
- 4 cups mashed sweet potatoes (~2 large sweet potatoes, baked with skins removed)
- 2 TBSP cornstarch
- 3/4 cup canned full fat coconut milk
- 1/4 cup unrefined coconut sugar
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
- Press the mixture evenly into the bottom of the parchment lined pan. Transfer the pan to the oven and bake for 8-10 minutes while you prepare the pecan pie filling.
- Rinse out the blender and add in the mashed sweet potato, cornstarch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Blend on high, scraping down sides as needed, until creamy and smooth.
- Taste the filling and adjust the flavor as needed, adding more pumpkin pie spice for depth of flavor or coconut sugar for sweetness.
- Once the crust is pre-baked, pour the filling into the slightly cooled crust and smooth into an even layer with the bake of a spoon.
- Place the pan back in the oven and bake for 35-40 minutes, until the sweet potato pie filling starts to crack on top. Remove the pan from the oven and let it cool completely before slicing into squares for serving.
- Store the Sweet Potato Pie Bars in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Oven-Bake, Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free