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.
Into a food processor, add the sweet potato,
Pitted Dates (12)
Walnuts (1 cup)
Slivered Almonds (1 cup)
Pepitas (1/4 cup)
Unsweetened Shredded Coconut (1/4 cup)
Ground Flaxseed (1 tsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/2 tsp)
Vanilla Extract (1/2 tsp)
. Pulse it together until you have a mixture that is fine but still has some texture.
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.
Refrigerate the tray for at least 3 hours or up to overnight.
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!