SWEET POTATO CHOCOLATE CHIP BARS
GLUTEN FREE / VEGAN
One of the questions I get often is how I come up with the ideas for my recipes, and then how I go about creating them. First and foremost, I have zero professional food training. But I have been cooking in the kitchen since I was just a few years old (with my mama, of course), and for the most part, I kept it up through the years. Over the course of time, I learned some basic rules on combining ingredients, both through trial and error and reading articles online, and from there, I formed a general understanding of how various ingredients work together, or better yet, IF they will work.
Beside that, my process for creating a recipe really stems from what I am craving on any given day, or what I have in my kitchen / pantry, and then I put my basic skills to test and go about experimenting. I test each of my recipes 2-3 times before sharing them with you, because I want to make sure you have a good result, and enjoy what you make! There is honestly nothing worse than spending your time and money making someone's recipe, only for it to FLOP. That said, sometimes you guys alter a recipe so much that it's not even the same recipe anymore, and then wonder why it didn't work. I can't help you with that, friends! If you have questions about a substitution, ask me, and I'll try my best to answer with my very basic knowledge of ingredient combining :)
So the inspiration for this recipe came from the fact that I had a ton of sweet potatoes in my kitchen and was bored of just eating them steamed. I wanted to make something healthy, yet decadent - which only means one thing: CHOCOLATE. And since I was felt like more of a chewy breakfast bar, I thought, why not add some dried cranberry too?! So there you have it. The idea was born, and then I was off to test!
Here's a little knowledge about why you should be eating your sweet potatoes! They are rich in vitamin A, and a good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. They are also a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. So if you haven't hopped on the sweet potato train yet, by all means get to it!
Without further delay, here is my recipe for SWEET POTATO CHOCOLATE CHIP BARS! If you make this recipe, please be sure to tag me on Instagram and use hashtag #kalejunkie, as I repost a lot of your creations!
Makes 12 bars
2 cups gluten-free rolled oats
1 cup almond butter or other nut butter
1 cup sweet potato (this is approximately 1 large one)
3/4 cup dried cranberries (optional)
4 tb Wedderspoon Official honey (or maple syrup!)
1/3 cup raw pumpkin seeds
3 tb ground flaxseed meal
2 tsp cinnamon
3/4 cup dairy-free chocolate chips
1/2 tsp sea salt
Preheat oven to 400 and line an 8 x 8 baking pan with parchment paper (hint, rub some oil on inside the baking dish before laying down the parchment paper, so that it will stick!).
Prepare your sweet potato. You can roast it in the oven, OR, do it in the microwave! I always do it in the microwave to save time.
In one medium bowl, add the rolled oats, pumpkin seeds, flax seed, cinnamon, and salt. Mix with a spoon and set aside.
In a blender, add the following ingredients: sweet potato, honey (or maple syrup), and almond butter. Blend until nice and smooth.
Next, pour the blender contents into the bowl with the dry ingredients and mix well.
Fold in the cranberries and about 1/2 of the chocolate chips (reserving some to sprinkle on top before baking!).
Scoop mixture into the baking pan, and using a spatula, flatten evenly.
Sprinkle remaining chocolate chips on top.
Bake for 12-13 minutes.
Once cooled, slice into 12 bars.
These are best kept in the fridge in a glass container for up to one week.
sponsored by Wedderspoon Official