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
Crust
- 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
Filling
- 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 8x8 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.