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RECIPE
10 INGREDIENTS5 STEPS3HR 15MIN

Sweet Potato Energy Squares

Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
These Sweet Potato Energy Squares are a chewy delight loaded with nuts, coconut, dates, pumpkin seeds, flax, and warm spices! Perfect for breakfast on the go or a snack.

3HR 15MIN

Total Cooking Time

10

Ingredients
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
Ingredients
US / METRIC
Servings:
8
Serves 8
12
Dates, pitted
1 cup
Walnut, chopped
1/4 cup
Pumpkin Seeds
1/4 cup
Unsweetened Shredded Coconut, shredded
1 tsp
Ground Flaxseed
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/2 tsp
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Author's Notes

Yields 9 bars.

Directions

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Step 1
Pierce the Sweet Potato (1) all over with a fork and put it on a microwave-safe plate. Microwave it 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, Dates (12), Walnut (1 cup), Slivered Almonds (1 cup), Pumpkin Seeds (1/4 cup), Unsweetened Shredded Coconut (1/4 cup), Ground Flaxseed (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Vanilla Extract (1/2 teaspoon). Pulse it together until you have a mixture that is fine but still has some texture.
Step 3
Line an 8 by 8-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!

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