Raw Sweet Potato Cranberry Streusel Bars


 

The smell of roasted sweet potatoes is simply heavenly.  I love it.  Slightly sweet, slightly earthy, a little smokey when the outside starts to brown and definitely hunger inducing.  I was making a roasted sweet potato salad at work on Saturday when suddenly I was hungry for sweet potatoes.  This salad had a cranberry vinaigrette, and although it was savory, I could not help but think about making something with sweet potatoes and cranberries.  I love using what is in season, fresh and abundant, and those two delicious things happened to be on sale this week. 

 
 
I thought about making a cranberry topped sweet potato pie, because I wanted something with a crunchy cinnamon crust, creamy sweet potatoes, and jammy cranberries, but then decided to make bars, so I could have twice the crunchy streusel.  You would think they would allow me to practice more portion control, but that was not the case since these were fabulous!  The creamy sweet potato filling sweet with a hint of ginger, the cranberries a little tart and jammy all sandwiched together between crunchy streusel and crust.  All of the elements of a crave worthy dessert as far as I am concerned.  I know I published my Top 15 Thanksgiving Desserts yesterday, but this one definitely belongs on the list for number 16!

 

Raw Sweet Potato Cranberry Streusel Bars
Makes 20

crust:
 2 cups finely shredded dried coconut2 cups sprouted, dehydrated buckwheat (or additional coconut)

1 cup ground flaxseed

1 1/2 cups soft medjool dates, pitted (if they are not soft, soak them for 30 minutes and drain well)

1/4 tsp sea salt
2 tsp cinnamon
 

Filling:

2 cups young coconut meat*

4 cups chopped raw sweet potato
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/4 teaspoon sea salt
1 Tbsp pure vanilla extract
2 tsp maple extract
a one inch piece fresh ginger
2 tsp cinnamon
2/3 cup raw coconut butter (warmed to liquid) 

4 cups fresh organic cranberries
2 cups dried cranberries, soaked in water until soft and drained
2 Tbsp coconut nectar
1/4 cup plus 2 Tbsp raw coconut butter

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together (if it is not holding together, add a few more dates until it does). Press 2/3 of the mixture into a 9 inch foil lined pan.  Reserve the other 3rd in a bowl.  Set both aside in the fridge.
To make the filling, in a high speed blender or food processor combine coconut, coconut water, sweet potato, coconut nectar, sea salt vanilla, maple, ginger and cinnamon and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor (if you do not have a high speed blender and the mixture is not completely smooth, you can strain the mixture.) Pour over the prepared crust, and smooth to the sides, then place in the freezer while you prepare the cranberries.
For the cranberry filling, combine all ingredients in a high speed blender or food processor and process until smooth.  Spread over the sweet potato layer, sprinkle with the reserved topping, and chill in the freezer until set (about 2 hours). 
Cut into 20 bars.


 
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Anonymous
    February 19, 2014 at 00:57
    Reply

    Hi Amy<br />Yum...! When I made this one, my kids raved about it (guess I'll be making it again & again ;)<br />I didn't have cranberries (fresh or dried) so I had to substitute my frozen homegrown strawberries for fresh & used 1 cup of goji berries for the dried ones (all our dried cranberries here, seem to be laced with that processed white toxic stuff.. sugar :( <br />anyway it worked <br />Thank you again for sharing your inspiring, delicious colourful creations<br />The Aussie Healthynut

    • February 20, 2014 at 22:33
      Reply

      Awesome! I am so happy you enjoyed the recipe and made it work :)! You are so welcome!

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