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  • Stephanie Ann Ferguson

No-Bake Sweet Potato Gingerbread Bars

The holiday season is in full swing, and I am in full-on baking mode.

I love how the house smells when something delicious is in the oven..it doesn't make a difference to me if it is sweet or savory, I just love it!


But, if I am honest, I love the smell of warm seasonal spices the most. That might explain my obsession with chai tea, but that's a post for another time! There is something so comforting and sometimes even medicinal to warm spices like ginger, cinnamon, cardamom, nutmeg, and turmeric. Seriously, I utilize them almost year-round.


Anyways, I made these for our annual Friendsgiving feast and they were a huge hit! Bonus because I didn't have to turn the oven on at all until it was time to keep all the pre-prepped food warm. Winning!

If you have tried any of my Protein Bites, you will notice that the crust of this recipe is very reminiscent of that, but will all the heart & soul we all love from a good ol' Sweet Potato Pie.


I try not to be one of those people that writes you a novel and leaves you scrolling for 5+ minutes just to get to the dang recipe. We all like a good story, but we all love some good food!

So let's get after it...


No-Bake Sweet Potato Gingerbread Bars


No-Bake Sweet Potato Gingerbread Bars














What You'll Need:

Crust-

1 cup pecans

½ cup shredded coconut, unsweetened

1 ½ cup Medjool dates, pitted

3 tsp blackstrap molasses

1 inch fresh ginger knob, minced

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¼ tsp cayenne pepper

pinch of black pepper and sea salt

1 tbsp coconut oil


Filling-

1½ cups sweet potato puree (1 large baked sweet potato or canned)

⅓ cup maple syrup or coconut sugar (or a blend of the two=great flavor!)

¼ cup melted coconut oil

1 tsp lemon juice (freshly squeezed if you can)

1 teaspoon vanilla

¼ teaspoon salt

1½ teaspoons cinnamon

¾ teaspoon cardamom

¾ teaspoon ginger

¼ teaspoon cloves

⅛ teaspoon black pepper

⅛ teaspoon cayenne pepper

2 tablespoons coconut flour



Make it Work:

Crust

Line an 8x8” baking pan with parchment paper. I like to use two pieces and overlap them.

Place the crust ingredients in the food processor and blend until well combined.

Remove the lid and gather some of the crust into your hand, squeezing it to form a tight ball in your palm. If the crust crumbles, and doesn’t stick, you’ll need to blend it some more, or add another date or two.

Pour the mixture into the baking pan, and press it firmly to the bottom to create a firmly pressed crust.

Filling

Place all of the ingredients in a food processor and blend until smooth. Taste, and add more maple syrup if necessary. Spoon the filling into the crust and smooth down with the back of a large spoon or rubber spatula. You can eat it right away, but I prefer to let it firm up and set.

Place it in the refrigerator overnight, or for about 6 hours.

Pull the parchment paper out of the pan, and cut into squares.

Any uneaten squares can be stored in the refrigerator for up to a week. Enjoy!!



Is this a recipe you would try? Let me know if you do and be sure to share pics with me on Facebook.



Be Healthy. Live Beautifully.

-Stephanie


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Raleigh, NC

©️2005 by Stephanie Ann Ferguson