Dotted with plenty of chocolate chips, rich with almond butter and fall spices, these Sweet Potato Chocolate Chip Bars are a healthy, addictive treat. Oats, sweet potato + cranberries blended into one delicious snack that’s way more delicious than a plain old granola bar.
I created these sweet potato cookie bars a few years ago to use up a bunch of leftover mashed sweet potatoes. If you’re not working with leftovers, the microwave method is the fastest and easiest way to bake a sweet potato and will get you snacking on them quickly!
IF you want to get real crazy and go all out dessert, top one off
with a dollop of sweet potato ice cream or this 5 min banana ice cream.
Both vegan, both delish.
The possibilities are endless with these bars!
Alternate version include cherry walnut, peanut butter macadamia nut, etc.
The sky is the limit!
- 1 cup almond butter or other nut butter
- 1 cup baked sweet potato pureed (about 1 large sweet potato)
- 1/2 cup raw pumpkin seeds toasted (or walnuts)
- 2 cups rolled oats toasted
- 1/2 cup dried cranberries
- 2 tbs maple syrup
- 2 tbs dark brown sugar*
- 2 tbs ground flax seed
- 1/8 tsp nutmeg
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup semi-sweet chocolate chips plus more to top
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Preheat oven to 400F.
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Place the rolled oats and pumpkin seeds on a rimmed baking sheet and lightly toast them in the oven for about 8-10 minutes. Toss them halfway through to ensure even toasting. Watch carefully so they don't burn! Remove from oven and place in a mixing bowl. Add flax seed, nutmeg, cinnamon and salt. Mix to combine.
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In another large bowl, mix the nut butter, sweet potato puree, brown sugar and maple syrup together. Add the oat mixture and stir until combined.
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Add the cranberries and chocolate chips. Mix well.
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Press the mixture into the bottom of a greased 8 x 8 baking pan. An easy trick is to grease the bottom of a metal measuring cup and use that to evenly press the mixture into the pan.
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Sprinkle more chocolate chips on top and press them lightly into the top of the bars.
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Bake at 400 for 12-15 minutes until lightly golden brown.
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Store at room temp. Bars will soften with time, especially if covered tightly.
Stored at room temperature, these Sweet Potato Chocolate Chip Bars will soften. For a crispier outside, warm them back up in the oven. They are also freezable.
*If you're leftovers are already sweetened you can eliminate the brown sugar in this recipe.
Wondering what to do with Thanksgiving leftovers?
Check out these Thanksgiving Hand Pies
Is there anything the sweet potato can’t do?
Try these favorite sweet potato recipes:
Stuffed Sweet Potatoes with Peanut Sauce
Spinach Sweet Potato Black Bean Burritos
Roasted Sweet Potatoes with Apple Brandied Pecans
Making this for the office bday celebration in Monday! Office team loves these and everyone eats them, even the lucky vegan!