I know it might sound weird to have sweet potatoes in this, but bear with me ok? I promise you, this is really really worth it!
This has actually become one of my favourite bars, and it beats any granola bar I’ve ever bought.
As your teeth bite through the chocolate layer you reach the indulgently creamy layer, which is perfectly filled with crunchy nuts, cacao nibs, and puffed up grains. It’s an incredibly mixture of textures and flavours that just works, and makes a simple bar into something special.
I love the contrast of textures, from the crunchy chocolate topping and nuts, to the fun puffed grains and the creamy and indulgent sweet potato, almond butter, and date layer. It just all comes together so beautifully!
It tastes like a naughty treat, but it’s actually a nourishing, filling, and wholesome snack, as it has absolutely no added sugar, and is full of fibre, protein, and good fats.
This recipe was actually inspired by an old recipe of mine – Sweet Potato Granola Bars – and a recipe with puffed quinoa bars I saw on Green Kitchen Stories. I wanted a puffed grain bar, and just loved the idea of topping the chocolate with some yummy desiccated coconut!
Puffed Grains, Sweet Potato, and Chocolate Squares
Such delicious bars that actually taste like they should be dessert, but have actually no added sugar to them and are bursting with goodness! I love having these in my house to have as either a snack or even after-dinner treat if I feel like it.
Author: Teffy Perk
Recipe type: Vegan, Gluten Free
1 medium (about 300g) sweet potato
12 medjool dates, pitted
4 tablespoons almond butter
4 tablespoons coconut oil
2 scoops vanilla protein powder
Pinch sea salt
3 cups (90g) mixed puffed grains*
½ cup (40g) pumpkin seeds
¼ cup (20g) cacao or carob nibs
Handful chopped hazelnuts
100g raw chocolate bar
1 tablespoon desiccated coconut
1 tablespoon cacao nibs
Sprinkle of sea salt
Line a small baking tray with baking paper and set aside.
Chop the sweet potatoes (I don’t bother peeling mine, but you can if you want to!) and place in a steamer basket in a pan with boiling water and steam for 10 minutes, until soft.
While the sweet potatoes cook, blend the almond butter, coconut oil, and the dates in a food processor until combined and sticky,
Once cooked and cooled, add to the food processor with the dates and almond butter, and add the protein powder, salt and spices and blend until smooth and creamy.
Mix in the puffed grains, pumpkin seeds, hazelnuts, and the cacao or carob nibs. Scrape the batter onto the lined baking tray and press the mixture down, smoothing the top as you go.
Place the baking tray in the freezer for about 2 hours to set. When it has hardened, it’s time to make the drizzle, which is super easy! Simply melt your chocolate in a heatproof bowl by placing said bowl over some boiling water, and slowly the chocolate will melt without overheating or burning.
Now you have two options - you can either pour over the mixture and make a thin layer of chocolate on top, or cut up the slices and drizzle a zig zag pattern over them. Sprinkle the coconut, nibs, and sea salt, and enjoy!
*Mine were a mix of buckwheat, sorghum, and brown rice.
NUT FREE - Replace the almond butter with a seed butter and omit the hazelnuts!
To make cutting it easier, I boil some water and dip my knife into it, wipe off the water with a kitchen towel, and then cut. The heat from the knife cuts through a lot easier that way!
I keep mine in the freezer and simply take one out and let come to room temperature for a few minutes before eating.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!