No Bake Sweetpotato Cake Bars
Recipe created by Sarah Schlichter Sarah Schlichter, MPH, RDN exclusively for North Carolina Sweetpotato Commission
Recipe
Ingredients
- 1 cup pitted dates soaked and softened
- 1/2 cup raisins
- 1 cup shredded sweetpotatoes about 1 medium sweetpotato
- 2 ¼ cups rolled oats divided
- 1 tbsp coconut oil
- ¼ cup drippy peanut butter
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- ½ cup chopped pecans or walnuts for topping optional
Instructions
- Soak dates in water to soften them, if needed.
- Add softened and pitted dates to food processor and pulse until chopped and combined. Add raisins and shredded carrots and pulse a bit more.
- Add 1 ¼ cup of rolled oats, coconut oil, peanut butter, ginger, cinnamon, nutmeg and salt to processor.
- Pulse for 2-4 minutes, or until all ingredients are mixed and well combined.
- Transfer to bowl and mix with the remaining cup of rolled oats, until oats are soaked into date and raisin mixture.
- Line 8×8 baking pan with parchment paper. Transfer mixture to pan and push down evenly. Top with chopped pecans or walnuts.
- Transfer to freezer for 45 minutes to firm up and enjoy!
Notes
To make bites instead: Rather than pressing into an 8x8 baking can, to make bites, roll dough into 12-20 bites and place in the freezer for 30-45 minutes!
Nutrition Facts
No Bake Sweetpotato Cake Bars
Amount per Serving
Calories
190
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
80
mg
3
%
Potassium
271
mg
8
%
Carbohydrates
28
g
9
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
4
g
8
%
Vitamin A
1576
IU
32
%
Vitamin C
1
mg
1
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
Net Carbohydrates
24
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 190kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 271mgFiber: 4gSugar: 9gVitamin A: 1576IUVitamin C: 1mgCalcium: 24mgIron: 1mgNet Carbohydrates: 24g
