Sweet potato chocolate bars

This post is also available in: Español

I warn you, trying this recipe can turn you into addicted to these bars. Creamy filling, crunchy base, chocolate at the base and at the top, all of this together becomes the best bar I have in my life.

The base has buckwheat inflated, so this recipe is gluten free, in addition to being vegan and free of refined sugars. The first time I tried boniato along with chocolate was when I made this sweet potato brownie http://gaspichealthyberry.com/sweet-potato-brownie/ the sweet potato is perfect for sweet recipes, little by little I have noticed that sweet potato is a super versatile ingredient, so I hope you try this recipe and Tell me what you think of the sweet potato in a chocolate bar

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Sweet potato and chocolate bars

Perfect to take away, to share with friends, the combination of textures is perfect, who doesn´t like creamy filling and chocolate?

Course Dessert

Prep Time 12 minutes

Total Time 12 minutes

Servings 9 Slices (20x20 cm)

Author Gaspar Carreira

Ingredients

Base:

• 1/4 cup melted coconut oil
• 1/4 cup melted dark chocolate
• 1/4 cup maple syrup
• 2 cups puffed buckwheat

Filling:

• 2 cooked medium sweet potatoes (about 1 1/2 cups)
• 1 cup cashew nuts
• 2 Tbsp maple syrup
• 3 Tbsp melted coconut oil (room temperature)

Top:

• 1/3 cup melted dark chocolate

Instructions

Base:

1. Mix the oil, syrup, and chocolate, in another bowl put te puffs, pour the mixture over the puffs and mix well so that all the buckwheat is soaked in chocolate. Put the mixture in a mold (20x20cm) with parchment paper, press very well, you can help yourself with a spoon, and cool for one hour.

Filling:

1. Put the cashew in a food processor and process until you get a thin flour, you do not need to reach the cashew butter point. Add the rest of the filling ingredients and process for another two or three minutes until it is a smooth and homogeneous mixture. Put on the base and cool for another hour.
2. Melt the dark chocolate, you can add a teaspoon of coconut milk and a teaspoon of maple syrup for better results, spread the chocolate over the sweet potato mixture and cool for 15 minutes before cutting. Keep in the refrigerator.

This post is also available in: Español