Autumn Spice Sweet Potato Breakfast Bars

As Autumn approaches I was inspired to create a breakfast bar with sweet potato pie in mind! This paleo/vegan-friendly recipe definitely fits the bill. It has a softer texture than a granola bar, and less sweet than a pie, but I couldn’t stop eating these! I’m so glad they’re still full of amazing nutrition!

Packed with heart-healthy nuts, coconut, coconut oil, chia seeds (high in omega 3’s) and antioxidant spices, apples and high iron sweet potatoes! Your taste buds will thank you! These would also be great for a party or lunchbox!

You can see pictures of the recipe here: www.icanteatwhat.com

Ingredients

*1 cup raw pecan pieces *1 1/2 cups large coconut flakes *1/2 cup chopped walnuts *1 Tablespoon chia seeds *3/4 cup almond meal *1/2 teaspoon stevia powder *2 Tablespoons tapioca starch or Cassava flour *1 Tablespoon ground cinnamon *1/4 teaspoon ground nutmeg *1/4 teaspoon ground cloves *1/4 teaspoon ground allspice *1/2 teaspoon Himalayan Sea Salt or Celtic Sea Salt *6 dates, soaked and drained *1/4 cup unsweetened applesauce *1 medium sweet potato, baked, peeled and mashed *1 teaspoon vanilla *1/2 teaspoon xanthan gum, optional *1/2 dark chocolate bar, melted (optional)

Instructions

1. In a large mixing bowl combine the dry ingredients and set aside.
2. Soak the dates in water for 10 - 15 minutes, then drain. Puree in a blender with the applesauce.
3. Combine the date/applesauce puree with the mashed sweet potato and vanilla.
4. Add the wet ingredients to the dry ingredients and mix thoroughly.
5. Spread the batter into a 9"x9" square or round baking dish, lightly greased.
6. Bake at 300 degrees for 30 minutes. Remove from oven and let cool for 10 minutes before slicing. If it seems too gooey to remove from pan, refrigerate for an additional 30 minutes to help it hold together.
7. Optional items: Xanthan gum helps hold it together, but is not absolutely necessary. It will hold together well after refrigeration. These are great without the chocolate, but we like them with it. I used my Sugar Free Chocolate Sauce recipe, or you can use the dark chocolate bar in the ingredients list. Melt the chocolate bar in a double boiler and pour over the cooled bars.

bon appetit