Our Inspired Health Clinic Manager Jacque made these bars for our October team meeting and we all loved them! They are the perfect fall treat full of the best flavors the season – cinnamon, nutmeg, ginger, and cloves. Jacque used sweet potato puree but you could also use pumpkin puree!
Vegan Sweet Potato Pie Bars
Ingredients
Crust
- 1/2 cup Oat flour (Or gluten-free flour or all purpose flour)
- 1/2 cup Almond Flour
- 1/4 tsp Salt
- 1/2 tsp Cinnamon (mounded)
- 3.5 tbsp Coconut sugar
- 2.5-3 tbsp Organic safflower oil
Filling
- 1 1/4 cup Sweet potato puree (Bake sweet potatoes at 400 F for 30-40 mins until fork pokes it easily then puree in blender or food processor). Pumpkin puree can also be used.
- 1/4 cup Maple syrup
- 5 tsp Arrowroot starch
- 1 tsp Pumpkin pie spice
- Pinch Cloves
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 1 tbsp Organic safflower oil
Instructions
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Preheat the oven to 350 degrees F. Line a 9" loaf pan with parchment paper. A glass pan is recommended.
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Make the crust: Add all the ingredients except the oil in a bowl and mix well. Add 2 tbsp of oil and mix in with a spoon. Add more oil a tsp at a time to mix in until the crust starts to get sticky and crumb like.
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Transfer mixture to the loaf pan and press it down to form a well packed and even crust. Bake for 8 to 10 mins.
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Make the filling: Mix all ingredients until well combined. Pour over the baked crust. Bake for 35 to 45 minutes until the top is well set.
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Remove from oven and let cool for 15 minutes, then gently remove from the pan. Chill for at least an hour before slicing, but a few hours is even better to allow for adequate setting time.
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Serve as is or with a dollop of vegan vanilla ice cream or whipped coconut cream and a dusting of pumpkin pie spice.
