Sweet Potato Bars with a Sweet Tahini Drizzle
Soft and delicious sweet potato breakfast bars, healthy and packed with wholesome ingredients like seeds, oats, spices - sweetened with sweet potatoes & sticky dates.
Ingredients
- 350 g cooked sweet potato
- 6 medjool dates
- 2 tbsp water
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp vanilla power
- Pinch sea salt
- 2 cups oats
- 3 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 2 tbsp melted coconut oil
- 2 tbsp peanut butter
- 4 tbsp almond milk
For the tahini dressing
- 1 tbsp tahini
- 1 tbsp maple syrup
- 3 tbsp water
Instructions
- Peel and cube the sweet potato. Add to a medium-sized saucepan with boiling water and simmer until tender. Drain.
- Add the dates and water to a food processor and blitz to a paste.
- Add all the dry ingredients to the food processor and blitz to combine, then add the sweet potato.
- Heat the coconut oil in a saucepan on a low heat, when melted add to the peanut butter & almond milk.
- Add this to the food processor and blitz again to mix everything thoroughly. The mix should be slightly wet.
- Grease a baking tray with a little coconut oil and then add the mix, pressing into the sides.
- Bake in a pre-heated oven (gas Mark 5) for 20 minutes, remove from the oven and allow to cool for a little before dividing into bars.
- To make the tahini dressing; add the ingredients to a mix chopper and blitz to combine.
Notes
6-10 servings