Cooking Instructions
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Step 1
Pierce the
Sweet Potato (1)
all over with a fork and put it on a microwave-safe plate. Cook in a microwave oven for 5 minutes or until tender. Let it cool enough to handle, then cut it in half and scoop out 1/2 cup of filling from the skin.
Step 2
Into a food processor, add the sweet potato,
Pitted Dates (12)
,
Walnuts (125 g)
,
Slivered Almonds (110 g)
,
Pepitas (35 g)
,
Unsweetened Shredded Coconut (25 g)
,
Ground Flaxseed (3 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
, and
Vanilla Extract (2 mL)
. Pulse it together until you have a mixture that is fine but still has some texture.
Step 3
Line an 8x8-inch pan with parchment, leaving a little hanging over the edge. Press the mixture firmly into the pan so that it sticks together well.
Step 4
Refrigerate the tray for at least 3 hours or up to overnight.
Step 5
Lift the firmed up mixture out of the tray and cut it into 9 squares by making two equal cuts both horizontally and vertically. Serve immediately, or store in an airtight container for a few days. Enjoy!
