Baked Fudgy Dark Chocolate Sweet Potato Bars [V + GF]

Need an easy allergy-friendly dessert? These Baked Fudgy Dark Chocolate Sweet Potato Bars are vegan, gluten-free and absolutely delicious!

They’re practically impossible to mess up and pretty dang addicting after the first bite. Even people without diet restrictions will love them!

They definitely don’t taste like it; but, these bars are plant-based and naturally sweetened!

The best part? You probably have all the ingredients in your kitchen already! So what are you waiting for? Whip up a batch of these bars and the whole neighborhood might just come running.😉

Baked Fudgy Dark Chocolate Sweet Potato Bars [V + GF]

Prep time: 10 minutes

Cook time: 20 minutes

Cooling time: 2 hours

Total time: 30 minutes + 2 hours cooling

Yield: 16 servings


8×8 Baking pan
Parchment paper
Food processor
Metal scraper
Large sharp knife


10 dates
1/2 cup unsweetened apple sauce
1/2 cup cashew butter
2 cups cooked sweet potato, packed
1 cup cocoa or cacao powder
1 Tbsp vanilla
1/4 cup coconut oil, melted
1/2 tsp coarse sea salt (plus some for topping)


  1. Preheat oven to 375°F and line a 8×8 baking pan with parchment paper.
  2. Place dates and apple sauce in the bowl of your food processor and blend on high until the dates are chopped. Add cashew butter and sweet potato, processing on high until they are broken down and mixed in.
  3. Scrape the sides with a metal scraper before adding the remaining ingredients. Blend until a thick fudgy batter is formed.
  4. Use your scraper to transfer batter to the parchment-lined pan, adding a bit and spreading it out in an even layer.
  5. Repeat step #4 until all the batter is spread out evenly in the pan. Bake for 20 minutes.
  6. When bars are done baking, remove from oven and lift out of the pan with the parchment. Place in the freezer to harden for at least 2 hours to ensure a smooth cut.

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