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- Makes 16 2-inch squares
- Serving size: 1 square
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This vegan, no-bake variation on lemon bars is made with a fluffy sweet potato filling that sets over a layer of ‘hidden’ fresh berries. A date-sweetened crumble is used for both the crust and for a sweet, slightly crunchy garnish.
Ingredients
Crumble
- 2 cups dates or date paste
- 1½ cups whole grain bread crumbs
- 2 teaspoons pure vanilla extract
- 2 pinches sea salt
Cream Layer
- 2 pounds unpeeled sweet potatoes, baked until tender (about 3 cups mashed)
- 3–4 tablespoons pure cane sugar
- 1½ tablespoons lemon zest
- 1 tablespoon pure vanilla extract
- 2 cups mixed fresh berries, plus more for garnish
Instructions
- Place the dates in the bowl of a food processor, and pulse to break into small bits. Add the bread crumbs, vanilla, and salt, and pulse to the texture of coarse sand.
- Reserve ¼ cup of the crumble for topping, and press the rest of it into the bottom of an 8-inch square baking dish. Press down to make an even, compact base layer. Transfer dish to refrigerator to chill for 20 to 30 minutes.
- Scoop the interior of the sweet potatoes into the bowl of a food processor, and discard potato skins. Add sugar, lemon zest, and vanilla to the sweet potato. Purée to a smooth, creamy texture.
- Remove the baking dish from the refrigerator, and spread a layer of fresh berries over the base layer. Cover the berries evenly with all of the sweet potato puree, and smooth the top with a spatula. Sprinkle the reserved crumble on top.
- Refrigerate for at least 30 minutes, or until ready to serve. To serve, cut into 16 squares, and garnish with fresh berries.
Nutritional Information:
Per serving (1 square): 134 calories, 32 g carbohydrates, 2 g protein, 0.3 g total fat, 0.1 g saturated fat, 0 g cholesterol, 66 mg sodium, 4.2 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(4 from 1 vote)The filling didn't congeal, but the flavor was great! We ate it more like pudding than cut squares.