Sweet Potato Lime Bars

Don’t get me wrong, I love pumpkin pie. But sometimes I want something a little different. These bars have a similar pumpkin pie “feel” but jazz it up with notes of coconut and lime. They are also a completely dairy-free, refined sugar-free and gluten-free dessert, something that can be difficult to find at many holiday gatherings. Enjoy this wholesome treat!

P.S. The crust here has a nice sugar cookie flavor, so I am sure it would be good used in similar recipes with different fillings. Let me know what you create!

Sweet Potato Lime Bars

Inspired by a Caribbean recipe for sweet potato lime pudding, these bars are a tropical delight with flavors of coconut, lime, and even a little rum brightening up the sweet potato base.
Course: Dessert
Keyword: dairy-free, gluten-free, grain-free, paleo, refined sugar-free, soy-free
Servings: 16 bars



  • 1 1/2 cups almond flour
  • 1/2 cup finely shredded coconut flakes
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  • 1 1/3 cups sweet potatoes cooked and cooled
  • 1/3 cup canned, full-fat coconut milk
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons rum
  • Zest of 1-2 limes
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt


  • Preheat the oven to 350 degrees F and line an 8×8 baking pan with parchment paper.
  • In a small bowl, add in all crust ingredients and mix until a crumbly dough starts to form.
  • Press the dough into the pan, using your hands or a spatula to make it even and flat. Bake for 15 min, then remove and set aside to cool.
  • To make the filling, put all filling ingredients in a blender and blend until smooth.
  • Pour filling on top of crust and use a spatula to smooth out the top. Bake for 45-50 min until the top is set and no longer jiggles.
  • Remove from oven and let cool for at least 30 min before cutting into squares. At this point, you can top with a light dusting of powdered coconut sugar or toasted coconut chips (my favorite).
  • Cover and store in the fridge for up to 5 days.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating