Chocolate Sweet Potato Anytime Bars

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    Chocolate Sweet Potato Anytime Bars

    Magical healthy bars made with sweet potato! These chocolate sweet potato bars have a gluten free sweet potato base with a full layer of dark chocolate and coconut topping!

    I really don’t consider myself an expert on gluten free baking but I’m working on it. Many of my gluten free success stories start as happy accidents.

    These bars originate with my continual struggle to make sweet potatoes work in a savory recipe, and then getting frustrated because sweet potatoes are just too darn sweet to be in a savory dish (in my opinion… unless you make them very spicy). Of course then I simply resolve to make them into a sweet thing, and I wonder why I even bothered trying to think of a savory dish in the first place.

    I also wanted to make a healthier dessert bar, something that is healthy enough to eat all the time, which is when I prefer to enjoy my desserts. All the time.

    So refined sugar and all purpose flour would be out. Agave nectar and various gluten free flours would be in. Chocolate is a necessity, and a sprinkling of unsweetened coconut on top would make these extra special.

    These bars came out incredibly good. The sweet potato base is moist and dense, kind of like a brownie, which goes perfectly with the hard-set dark chocolate layer on top. These bars taste great chilled, making them susceptible to frequent straight-out-of-the-fridge snacking, which of course means that they will most likely disappear quickly.

    And major plus, these bars are super simple to make. Dump everything into a bowl, mix, dump into a dish, bake, sprinkle chocolate, put back in oven, spread melted chocolate, sprinkle coconut… done!

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    Chocolate Sweet Potato Anytime Bars Yum
    Chocolate Sweet Potato Anytime Bars
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    Prep Time 15 mins
    Cook Time 20 mins
    Servings
    Prep Time 15 mins
    Cook Time 20 mins
    Servings
    Chocolate Sweet Potato Anytime Bars
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Preheat oven to 350.
    2. Combine puree, flours, baking powder, baking soda, coconut oil, flax eggs, vanilla and cinnamon in a large mixing bowl and stir well to combine completely. The mixture will be thick.
    3. Spray a 7" x 11" baking dish with oil (I use coconut oil spray) and spread the sweet potato mixture evenly in the dish with a spatula.
    4. Bake for 20 minutes or until a toothpick comes out clean.
    5. Immediately sprinkle the chocolate chips over the warm cake and then return the dish to the oven for one minute. Remove from the oven and spread the melted chocolate into an even layer with a rubber spatula. Sprinkle with the coconut and let cool completely, then chill to set the chocolate.
    Recipe Notes

    You can use a store-bought gluten free flour blend or try mine (recipe follows). Store these bars in the refrigerator. Boil peeled sweet potatoes until knife tender and then process in a food processor until smooth to make sweet potato puree.

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